Why You’ll Love This Recipe
Tomatokeftedes are bursting with fresh Mediterranean flavors. The tomatoes add a juicy, tangy sweetness to each fritter, while the herbs and spices give them a fragrant, savory depth. The batter helps bind everything together, and the fritters are fried to perfection, with a crispy exterior and tender, juicy interior. They’re easy to make, and they can be served with a variety of dips, such as tzatziki or feta, making them a versatile dish for any occasion. Whether as a snack, appetizer, or light meal, Tomatokeftedes are a delightful and satisfying treat!
Ingredients
- 4-5 medium ripe tomatoes, grated or finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour (plus more for dusting)
- 1/2 teaspoon baking powder
- Olive oil, for frying
- 1/4 cup crumbled feta cheese (optional)
- Tzatziki sauce for dipping (optional)
- Fresh lemon wedges, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the tomatoes: Grate the tomatoes using a box grater or finely chop them. Place them in a colander or sieve to drain off excess liquid for about 10 minutes. You want the tomatoes to be as dry as possible, so press them gently to remove extra moisture.
- Make the batter: In a large mixing bowl, combine the grated tomatoes, onion, garlic, parsley, mint (if using), oregano, salt, and pepper. Add the flour and baking powder and mix until just combined. If the mixture is too wet, add a little more flour, a tablespoon at a time, until you achieve a thick, scoopable batter. If you like, fold in crumbled feta cheese for added flavor.
- Fry the fritters: Heat a generous amount of olive oil in a large skillet over medium-high heat. Once the oil is hot (test by dropping a small amount of batter into the oil – it should sizzle immediately), spoon about 1 tablespoon of the batter into the skillet, forming small fritters. Flatten them slightly with the back of the spoon.
- Cook the fritters: Fry the fritters in batches for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve: Serve the Tomatokeftedes hot with a side of tzatziki sauce, fresh lemon wedges, and perhaps a sprinkle of feta cheese. They can be enjoyed on their own or with a Greek salad for a light meal.
Servings and timing
- Servings: 4-6
- Total time: 30 minutes
- Prep time: 10 minutes
- Cook time: 15-20 minutes
Variations
- Vegan version: Omit the feta cheese or replace it with a dairy-free alternative for a vegan version of Tomatokeftedes.
- Add more vegetables: You can add finely chopped bell peppers, zucchini, or spinach to the batter for more texture and flavor.
- Spicy version: Add a pinch of chili flakes or finely chopped fresh chili to the batter for a spicy kick.
- Herb variations: Experiment with other fresh herbs such as dill, basil, or thyme to personalize the flavor.
Storage/Reheating
- Storage: Store leftover Tomatokeftedes in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over medium heat for 3-4 minutes on each side until crispy again. Alternatively, you can reheat in the oven at 350°F (175°C) for 10-12 minutes to regain some of the crispiness.
FAQs
Can I use canned tomatoes for Tomatokeftedes?
Fresh tomatoes are recommended for the best flavor and texture, but if you need to use canned tomatoes, make sure to drain them well and reduce the amount of flour in the recipe to account for the extra moisture.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 2 hours before frying. Just be sure to mix it again before frying, as it may thicken slightly.
How do I know when the fritters are done frying?
The fritters should be golden brown on both sides and crispy on the outside. You can check the internal texture by breaking one in half – it should be firm yet moist inside.
Can I make these fritters in the oven instead of frying?
Yes, to make a lighter version, you can bake the fritters on a greased baking sheet at 400°F (200°C) for about 15 minutes, flipping halfway through. While they won’t be as crispy as fried fritters, they’ll still be delicious.
Can I freeze Tomatokeftedes?
Yes, you can freeze the cooked fritters. After frying, let them cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Reheat in the oven to regain some of their crispiness.
Can I use gluten-free flour?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients you are using are also gluten-free.
Can I make the fritters without the mint?
Yes, the mint is optional in this recipe. If you don’t have mint or prefer not to use it, the fritters will still be flavorful with the combination of parsley and oregano.
Conclusion
Tomatokeftedes are the perfect way to enjoy the bright, fresh flavors of summer tomatoes. With their crispy exterior and juicy, flavorful center, they make a fantastic appetizer, side dish, or even a light main course. These Greek tomato fritters are easy to make, full of Mediterranean flavors, and customizable to suit your taste. Serve them with tzatziki sauce, a squeeze of lemon, and perhaps a fresh salad for a deliciously satisfying meal that everyone will love!
PrintTomatokeftedes
Tomatokeftedes are Greek tomato fritters made with grated ripe tomatoes, fresh herbs, and a light batter. Fried to perfection, these crispy fritters are juicy inside and full of Mediterranean flavors. Perfect as a snack, appetizer, or side dish, served with tzatziki sauce or feta.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 4–5 medium ripe tomatoes, grated or finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour (plus more for dusting)
- 1/2 teaspoon baking powder
- Olive oil, for frying
- 1/4 cup crumbled feta cheese (optional)
- Tzatziki sauce for dipping (optional)
- Fresh lemon wedges, for serving
Instructions
Grate or finely chop the tomatoes and place them in a colander to drain for 10 minutes to remove excess liquid.
- In a large bowl, combine the tomatoes, onion, garlic, parsley, mint (if using), oregano, salt, and pepper. Add flour and baking powder, mixing until just combined. If the batter is too wet, add more flour until it reaches a thick, scoopable consistency. Fold in crumbled feta cheese if desired.
- Heat olive oil in a large skillet over medium-high heat. Spoon about 1 tablespoon of batter into the skillet, forming small fritters. Flatten slightly with the back of the spoon.
- Fry fritters in batches for 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain excess oil on a paper towel-lined plate.
- Serve hot with tzatziki sauce, fresh lemon wedges, and optionally, a sprinkle of feta cheese. Enjoy on their own or with a Greek salad.
Notes
- For a vegan version, omit the feta cheese or use a dairy-free alternative.
- To make the fritters spicier, add chili flakes or chopped fresh chili to the batter.
- These fritters can be made with other vegetables like zucchini or bell peppers for variation.
- If you prefer baking, cook the fritters at 400°F (200°C) for 15 minutes, flipping halfway through for a lighter version.
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
