These tomato fritters are known in Greece as Tomatokeftedes and they're perfect to make this summer with in-season tomatoes and fresh herbs.
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GET THE RECIPE
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.
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In a small bowl mix 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.
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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.
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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.
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Add the tomato fritter mixture, 1/4 cup as a time into the pan and gently press down 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
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Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
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