Tomatokeftedes - Greek Tomato Fritters

4.10 from 21 votes

Tomatokeftedes - Greek Tomato Fritters

These Tomato fritters are crispy on the outside, soft, juicy, and slightly chunky inside from the fresh tomatoes, bursting with sweet tomato flavor, savory feta cheese, and aromatic Mediterranean herbs.

Prep Time20

Cook Time20

Course: Appetizer, Side Dish

Cuisine: Greek

Keyword: dip, easy, feta, yogurt

Servings: fritters

Calories: 158kcal

Ingredients

For The Fritters:

500 grams (1.1 pounds) ripe tomatoes
150 grams (1 medium-large) red onion
200 grams (7 ounces) feta cheese crumbled
1 tablespoon finely chopped fresh basil leaves (about 5-6 large leaves)
2 tablespoons finely chopped fresh parsley
1½ teaspoons dried oregano
1 teaspoon red wine vinegar
1 teaspoon paprika (sweet red pepper)
160 grams (1 cup + 4 tablespoons) self-rasing flour may need more
sunflower, corn oil, or other vegetable frying oil
salt and freshly ground pepper

To Serve With:

2-3 loaded tablespoons Greek yogurt

Instructions

Finely chop the tomatoes. Add them to a large mixing bowl along with their juices.
Grate the onion on the coarse scale of a hand grater. Or pulse in a small food processor until finely grated, not mushy. Add it to the bowl with the tomatoes.
Add the fresh herbs, dried oregano, paprika, red wine vinegar, and season with freshly ground pepper. Stir to combine.
Marinate the mixture for 10-15 minutes at room temperature.
Meanwhile, heat the oil. Half fill a frying pan or a saute pan with oil and heat over medium-high heat.
Add the feta cheese into the batter. Season lightly with salt.
Mix in the flour gradually. You may need to add a little extra or slightly less, depending on how juicy your tomatoes are. The batter should be soft and hold its shape when taking a spoonful, but not too thick to be hand-shapable.
Wait until the oil gets sizzling hot (not smokey hot) at about 170°C / 340°F.
Take a spoonful of the batter and either dip it straight in the hot oil or use a second spoon to make a quenelle shape.
Deep-fry in batches until honey golden and crisp on both sides. Don't fry more than 5-6 fritters in one batch.
Transfer to paper towels for a few seconds.
Serve warm with Greek yogurt to dip in on the side. Enjoy!

Video

Nutrition