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–+ servings
close up of Greek tomatokeftedes on a ceramic plate
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Tomatokeftedes (Greek Tomato Fritters)

Full of sun-ripened juiciness, these tasty fritters are made with ripe tomatoes, onion, feta cheese, flour, lemon, dried oregano and lots of fresh herbs
Total Time1 hour
Servings: 10 - 12 fritters

Equipment

  • You will need a deep fryer or medium pan filled with frying oil

Ingredients

Tomatokeftedes

  • 500g ripe tomatoes
  • 1 medium white onion
  • 200g feta, crumbled
  • 2 tbsp each of chopped fresh dill, parsley and mint
  • 100g white flour
  • 1 tsp baking powder
  • Zest of 1 large lemon
  • 1 tsp crushed chilli flakes (optional)
  • Oil for deep frying

Dip

  • 250ml thick Greek yoghurt
  • 1 small garlic clove
  • Lemon wedges for serving

Instructions

  • Crush garlic clove and stir into yogurt. Refrigerate until needed.
  • Using a larger box grater, grate half of the tomatoes into a large bowl to make tomato pulp. Save the remaining tomato skin and chop it into small pieces along with the other remaining half of tomatoes.
  • Finely chop the onion. Add the onion to the chopped tomatoes and pulp along with the herbs, crumbled feta, lemon zest, baking powder and flour. Add chili flakes (if using) and season with salt and pepper. Gently mix, then shape into small round balls or oval-shaped fritters (if the mixture is too wet, add small amounts of flour and mix again until a firmer texture is achieved).
  • Refrigerate for 30 minutes, or preferably up to 3 hours, to allow the flavour to develop and the flour to combine and thicken the ingredients.
  • Heat a deep fryer to 170° or a medium saucepan filled with frying oil (see recipe notes for testing oil in a saucepan). Drop 3 or 4 fritters at a time into the oil and fry them until they are crisp and golden brown and the inside is cooked through.
  • Transfer to paper towels to absorb the extra oil and sprinkle each fritter with a little salt.
  • Transfer Tomatokeftedes to a large plate and serve with yogurt and lemon wedges.

Notes

How to know when oil in a saucepan is ready for deep-frying:
  1. Use a thermometer
  2. When without a thermometer, drop a tiny amount of the batter into the oil. If the batter bubbles up around it then your oil is ready to fry. If the bubbles are hard or the oil is too hot, let it cool a bit and check the temperature again.