Greek Tomato Fritters (Tomatokeftedes)
These Greek tomato fritters made with peak-season tomatoes are crispy, full of flavor, and perfect as a simple mezze or appetizer that always flies off the table!
Servings: 20
Calories: 44kcal
Ingredients
- 1 pound tomatoes finely diced
- ½ medium yellow onion finely diced
- 3 scallions finely sliced
- 2 tablespoons fresh parsley finely minced
- 2 tablespoons fresh mint finely minced
- ¾ teaspoon salt
- freshly ground pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 ounces feta cheese crumbled (optional)
- Olive oil or vegetable oil for frying
Instructions
- Add the tomatoes, onions, scallions, parsley, mint, salt and pepper into a medium-large bowl. Mix to combine, then add the flour and baking powder. Mix until it forms a cohesive batter, then stir in the feta, but be careful not to overtmix or it will make the fritters tough.
- Heat a thin layer of oil in a large heavy-bottomed frying pan (such as cast iron) over medium-high heat.
- Working in batches, carefully place heaping tablespoons of batter into the hot oil. Fry on all sides until golden brown, crispy and cooked through. If the batter is still a little bit raw in the center, you can finish cooking in a 350 degree oven for about 5-10 minutes.
- Serve hot with tzatziki sauce or your favorite dip.
Notes
- Don’t overmix the batter, which activates gluten and can result in chewy fritters.
- Make sure the oil is hot before frying. If it’s too cold, the fritters will absorb too much oil and become greasy.
- Don’t overcrowd the pan. Fry in batches to maintain the oil’s heat and avoid sticking.
- Use olive oil or mix with light vegetable oil for the best flavor when shallow frying.
Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 175mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 0.5mg
