Greek Tomato Fritters - Tomatokeftedes
These Greek tomato fritters also have corn, zucchini, onions, feta, and lots of herbs. This recipe is easy to make and absolutely delicious.
Servings 12 fritters
Calories 128kcal
Equipment
- large skillet preferably non stick.
- Vegetable Grater or food processor
- Large bowl
- 2 Mesh strainers
Ingredients
- 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
Instructions
- 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!
Notes
If the mixture feels too loose, add a little more flour. You can also refrigerate for 30 minutes before frying. The low temperature helps with the texture and the fritters will be scooped and shaped much easier without falling apart.
A great variation on this recipe
- 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
Nutrition
Calories: 128kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 172mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 1mg