This Greek tomato corn fritter recipe also has zucchini, onions, feta, and LOTS of herbs. It is easy to make, delicious, and perfect for the rich tomato summer season.
Nothing beats a good tomato fitter in the summer.
They are easy to make and can be the star of a delicious summer lunch, a quick snack, or fun and tasty appetizer to a barbecue.
How to choose a good tomato
I think that if there was a request for each country's cuisine to be represented by a vegetable/fruit for Greece it would be the tomato.
I have talked about my love for Greek tomatoes before, they are absolutely glorious, and you can find them all year round in Greece due to the amazing climate. Tomatoes in Greece are so fragrant and fresh, an absolute delight to eat, especially in the traditional Greek salad. I do miss Greek tomatoes, but in the summer here in the eastern part of the United States, I can find amazing heirloom tomatoes that remind me of the ones back home.
You can recognize a good tomato by three things.
The vibrant color and the firm but also tender skin and most importantly, the scent.
I confess I do go around farmer's markets or at Whole Foods sniffing tomatoes before I buy them. I realize it is not everyone's cup of tea to sniff tomatoes but it's a foolproof way to know if you are getting the real thing.
A good tomato smells like summer
A good tomato smells like summer. End of story. There are so many so-called heirloom varieties that have no scent whatsoever. And to me, that means that they lack in flavor. So sniff before you buy and you will never go home with a bad batch, I promise.
I mostly use Campari tomatoes if I can't get to my local farmers' market. Most supermarkets have them in stock. It is a good tomato variety that is very similar to a Greek tomato. Campari is small and sweet, fragrant, and very tasty.
How do you make Greek tomato corn fritters from scratch?
For this tomato corn fritter recipe, I use tomatoes, lots of fresh herbs, zucchini, sweet corn, and feta cheese.
I love the combination of flavors as much as the colors.
The sweetness of the corn makes a good pair with the tomatoes, and the tangy feta brings the fritter to life. The simplicity of the yogurt sauce adds freshness to the tomato corn fritters.
- In a bowl, I mix the flour and baking powder. I add the grated tomatoes, grated zucchini, corn kernels, diced onion, crumbled feta, and chopped fresh herbs. Add the red pepper flakes and season with sea salt and freshly ground pepper. I don't over mix; it is better to have a little chunky mixture, the edges will get crispy and delicious.
- I heat some olive oil in a large skillet and take a full tablespoon of the tomato corn fritter mix to the pan. I shape it a little bit with my spoon to make it a little tidier. 2-3 more patties are added to the pan and fry for 3-5 minutes, until golden and lightly crispy.
- Transfering the tomato corn fritters to a dish lined with paper towels helps absorb the extra oil and keep them crispy and not soggy.
- The sauce is simple; all ingredients are mixed in a bowl and served with tomato corn fritters for immediate consumption!
What can you serve fritters with?
Serve them Greek family-style with homemade fries, a greek peasant salad, roasted gigantes beans, or stuffed squash blossoms. Enjoy the tomato corn fritters as a side dish to a roast chicken or a snack with a piece of olive oil bread and some feta.
You may also try
- Zucchini and feta fritters are delicious summer food. Dip them in homemade tzatziki for a huge burst of flavor.
- Super easy cauliflower fritters with a crispy yet creamy texture can be an appetizer or a snack in a pinch.
Check all the pantry items a Greek kitchen wouldn’t go without.
Greek Tomato Corn Fritters - Tomatokeftedes
- large skillet
- Vegetable Grater
- Large bowl
- 2 cups tomatoes finely chopped
- 1 cup corn kernels
- 1¼ cups Greek feta cheese crumbled
- 1 cup zucchini grated
- 1 red onion finely chopped
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ cup mint leaves Coarsely chopped. Measure before chopping.
- ½ cup basil leaves Coarsely chopped. Measure before chopping.
- ½ cup flat-leaf parsley Coarsely chopped. Measure before chopping.
- 1 tsp red pepper flakes
- sea salt
- freshly ground pepper
- 3-5 tbs extra virgin olive oil for frying
For the sauce
- 2 cups greek yogurt
- 1 tbsp chopped mint
- 1 tsp sweet paprika
- 1 tsp chili peppers flakes optional
- In a bowl, mix the flour and baking powder. Add the tomatoes, zucchini, corn kernels, and the diced onion, crumbled feta, and chopped fresh herbs.Add the red pepper flakes and season with salt and pepper. Mix everything gently. Don't over mix; it is better to have your mixture a little chunky. The different flavors will shine.
- Heat 3 tablespoons olive oil in a large skillet.
- Take a full tablespoon of the mix and add it to your frying pan. Using your spoon, shape it a little bit, make it a little tidier. Pat lightly on the top to flatten slightly. Add the same way 2-3 more patties in the pan and fry for 3-5 minutes, until both sides are golden and lightly crispy.
- Transfer to a dish lined with paper towels. Repeat the same process until all of the fritters are ready.
- Mix all the sauce ingredients in a bowl and serve with tomato fritters for immediate consumption!
- Marinate in the fridge ½ feta block in 1 cup ouzo drink for 2 hours.
- Instead of adding the feta to the fritter mix, gently cut it into ½ inch cubes.
- Lightly flour the feta cubes and fry in the same pan you fried the fritters for 2-3 minutes until golden.
- Transfer feta to paper towels to absorb the extra oil and serve along with the tomato fritters