These Greek tomato fritters also have corn, zucchini, onions, feta, and many herbs. Easy to make, they are 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 were 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; they are glorious, and you can find them almost all year round in Greece due to the fantastic climate. Tomatoes in Greece are so fragrant and fresh, an absolute delight to eat, especially in the traditional Greek salad. I miss Greek tomatoes, but in the summer here in the eastern part of the United States, I can find fantastic heirloom tomatoes that remind me of the ones back home.
You can recognize a good tomato by three things.
The vibrant color, firm but also tender skin, and most importantly, the scent.
I confess I go around farmers’ markets or Whole Foods sniffing tomatoes before buying 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 the story. There are so many so-called heirloom varieties that have no scent whatsoever. And to me, that means that they lack flavor. So, sniff before you buy, and I promise you will never go home with a bad batch.
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 similar to a Greek tomato. Campari is small and sweet, fragrant, and very tasty.
How do you make these fritters from scratch?
I use tomatoes, lots of fresh herbs, zucchini, fresh sweet corn kernels, and feta cheese for this tomato corn fritter recipe.
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 fritters.
Grate the tomatoes, and place them in a mesh strainer over a bowl—season with a pinch of salt. Repeat the process for the zucchini.
Let both release most liquids while you prepare the rest of your ingredients.
In another bowl, mix the flour and baking powder. Add the grated tomatoes, zucchini, corn kernels, diced onion, crumbled feta, and chopped fresh herbs. Add some chili flakes. Don’t over-mix; it is better to have a little chunky mixture, and the edges will get crispy and delicious.
Heat some olive oil in a nonstick skillet. Take a full tablespoon of the tomato corn fritter and place it in the pan. Shape it a little bit with the spoon to make it a little tidier. Add two more patties added to the pan and fry on medium heat for 3-5 minutes, until golden and lightly crispy.
Transfer the tomato corn fritters to a dish lined with paper towels, it helps absorb the extra oil and keeps them crispy and not soggy.
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. Instead of this yogurt sauce, pair them with garlicky tzatziki or the greek fava dip from yellow split peas.
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Greek Tomato Fritters – Tomatokeftedes
- large skillet preferably non stick.
- Vegetable Grater or food processor
- Large bowl
- 2 Mesh strainers
- 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 teaspoon 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 teaspoon chili flakes
- sea salt
- freshly ground pepper
- 3-5 tablespoon extra virgin olive oil for frying
For the sauce
- 2 cups greek yogurt
- 1 tablespoon chopped mint
- 1 teaspoon sweet paprika
- 1 teaspoon chili peppers flakes optional
- Grate the tomatoes, and place them in a strainer over a bowl—season with a pinch of salt. Repeat the process for the zucchini.
- 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 chili flakes. 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