Greek
Greek Tomato Fritters (Tomatokeftedes)
Prep
10 minutes
Cook
15 minutes
Yield
10 fritters
These tomato fritters are known in Greece as Tomatokeftedes and they're perfect to make this summer with in-season tomatoes and fresh herbs.
These delicious tomato fritters are known as Tomatokeftedes in Greece and are traditionally found in Santorini. They have the perfect crunch with a mix of freshness, and they make a fantastic snack or appetizer.
Why you’ll love these tomato fritters:
- Seasonal: These tomato fritters are great for when it’s tomato season and when you have herbs to use up in your garden
- Delicious: This recipe is so delicious and makes the perfect appetizer or snack
Ingredients:
Herbs: Use fresh herbs for these tomato fritters for the best flavor. I used mint, parsley, and dill.
Tzatziki: This yogurt dip/sauce is a staple in Greek cuisine. It can be used on meats, veggies, wraps, and the list goes on. It’s super easy to make your own. Just follow this recipe.
Tomatoes: Since you chop up the tomatoes it doesn’t really matter what kind of tomatoes you use in this recipe. Just pick whatever you have on hand or that is fresh. This can also be a great way to use up tomatoes that are starting to bruise or go bad.
How to make tomato fritters:
- Place the diced tomatoes in a colander and add a few big pinches of salt. Stir and let sit for 10-15 minutes while you prepare the other ingredients.
- In a small bowl mix together the flour and baking powder, set aside.
- Once tomatoes have sat, add to a medium bowl with the onions and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
- Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 30 minutes before frying – this helps keep a more formed fritter when you fry.
- Once the mixture has been in the fridge for 30 minutes remove and give it another stir.
- When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium heat.
- Add the tomato fritter mixture, 1/4 cup as a time into the pan and gently press down once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for 3-4 minutes per side, until golden brown on each side – you’ll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Flip a third time if you think the fritter needs a bit more time to cook.
- Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
Expert Tips & FAQ:
How do you fix fritters that fall apart? If your fritters fall apart when you cook them, it’s likely because you don’t have enough binding in your recipe. Fix this by adding 2-4 tablespoons of flour to the batter.
Why are my fritters soggy in the middle? You may have cooked your fritters on too high of heat so they crisped up quickly on the outside but didn’t fully warm up and crisp on the inside.
When should I eat fritters? There is no bad time to eat tomato fritters. They are a great snack or appetizer. They can even make a great side dish.
How would you know that the fritters are ready to be taken out of the stove? When you stick a toothpick or fork/knife in the center and it comes out clean.
Other Greek recipes you’ll love:
Greek Tomato Fritters (Tomatokeftedes)
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 3 cups finely chopped tomatoes (about 5-6 tomatoes on the vine)
- 3/4 cup diced red onion
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tsp dried oregano
- 1 cup crumbled feta cheese
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- olive oil for frying
- tzatziki for serving (our best tzatziki recipe)
Instructions
- Place the diced tomatoes in a colander and add a few big pinches of salt. Stir and let sit for 10-15 minutes while you prepare the other ingredients.
- In a small bowl mix together the flour and baking powder, set aside.
- Once tomatoes have sat, add to a medium bowl with the onions and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
- Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 30 minutes before frying – this helps keep a more formed fritter when you fry.
- Once the mixture has been in the fridge for 30 minutes remove and give it another stir.
- When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium heat.
- Add the tomato fritter mixture, 1/4 cup as a time into the pan and gently press down once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for 3-4 minutes per side, until golden brown on each side – you'll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Flip a third time if you think the fritter needs a bit more time to cook.
- Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
Video
Notes
- If the tomato mixture is too loose once it’s sat in the fridge for 30 minutes, add 1 tbsp flour at a time.
- These tomato fritters are best served when they’re warm!
- These fritters are delicious as an appetizer or serve with a salad like our Simple Homemade Greek Salad!
Is there a way these zucchini fritters could all be baked in thd oven at once?
Hey Barbara! I haven’t tested them in the oven but I don’t see why not!
Made these with taziki they were so good! The crispiness from the flour, and feta with the soft tomatoes and onions with the herbs soo good! Perfect summer side dish to use all the garden goodies.
You’re the best, thank you Rachel!
Thank you so much for the audio on my version of your tomato fritters. They were bonkers good.
They looked insane, Nicole!! You crushed it!