Greek Tomato Fritters, or “Domatokeftedes,” are a traditional dish from the sunny islands of Greece, bursting with fresh flavors of ripe tomatoes, aromatic herbs, and a hint of citrus. These savory fritters are crispy on the outside and tender on the inside, making them a perfect appetizer, snack, or side dish. Simple yet packed with deliciousness, they pair wonderfully with a dollop of Greek yogurt or a refreshing tzatziki dip. Whether you’re looking to bring a taste of the Mediterranean to your table or just use up some ripe tomatoes, these fritters are a delightful choice.
Ingredients
- 2 large tomatoes (around 250g), finely chopped
- ½ red onion, finely chopped
- 2 large garlic cloves, minced
- Zest of 1 lemon
- ½ tsp salt (or to taste)
- Black pepper, to taste
- 85 g plain flour
- ½ tsp baking powder
- ½ bunch dill (around 10g), finely chopped
- ½ bunch parsley (around 15g), finely chopped
- Olive oil, for frying
Instructions
- Prepare the Tomatoes:
- Finely chop the tomatoes and place them in a bowl.
- Sprinkle a small amount of salt over them and allow to rest for 10 to 15 minutes.
- This technique helps to eliminate any extra moisture.
- Drain the Tomatoes:
- After the tomatoes have rested, use a fine mesh sieve or a clean kitchen towel to gently squeeze out the excess liquid. This step is important to ensure the fritters hold together and aren’t too wet.
- Combine the Ingredients:
- In a large mixing bowl, combine the drained tomatoes, finely chopped red onion, minced garlic, and lemon zest. Mix well.
- Add the Dry Ingredients:
- Add the flour, baking powder, finely chopped dill, and parsley to the tomato mixture.
- Stir until all ingredients are well combined and the mixture is thick enough to form into fritters.
- If the mixture is too wet, add a little more flour, 1 tablespoon at a time.
- Form the Fritters:
- Using a spoon or your hands, form the mixture into small patties, about 2 inches in diameter and ½ inch thick.
- Heat the Oil:
- In a large frying pan, heat enough olive oil over medium-high heat to cover the bottom of the pan (about ¼ inch deep).
- Fry the Fritters:
- Carefully place the fritters into the hot oil, a few at a time, without overcrowding the pan.
- Cook each side for three to four minutes or until they achieve a crispy, golden-brown finish.
- Adjust the heat as needed to avoid burning.
- Drain and Serve:
- Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with a side of Greek yogurt, tzatziki, or a fresh salad.
Conclusion
Greek Tomato Fritters are a delightful way to enjoy the flavors of summer in a crispy, savory bite. The combination of juicy tomatoes, fresh herbs, and zesty lemon makes these fritters light yet satisfying. They are perfect as an appetizer, snack, or even as a light vegetarian meal when paired with a salad or some crusty bread. Enjoy them hot off the pan with a cool, creamy dip for a true taste of the Mediterranean.
Greek Tomato Fritters: A Burst of Mediterranean Flavor
Greek Tomato Fritters are savory, crispy treatsmade with ripe tomatoes, fresh herbs, and a touch of lemon zest. Perfect as anappetizer, snack, or side dish.
Ingredients
- 2 large tomatoes around 250g, finely chopped
- ½ red onion finely chopped
- 2 large garlic cloves minced
- Zest of 1 lemon
- ½ tsp salt or to taste
- Black pepper to taste
- 85 g plain flour
- ½ tsp baking powder
- ½ bunch dill around 10g, finely chopped
- ½ bunch parsley around 15g, finely chopped
- Olive oil for frying
Instructions
- Prepare the Tomatoes:
- o Finely chop the tomatoes and place them in a bowl.
- o Sprinkle a small amount of salt over them and allow to rest for 10 to 15 minutes.
- o This technique helps to eliminate any extra moisture.
- Drain the Tomatoes:
- o After the tomatoes have rested, use a fine mesh sieve or a clean kitchen towel to gently squeeze out the excess liquid. This step is important to ensure the fritters hold together and aren’t too wet.
- Combine the Ingredients:
- o In a large mixing bowl, combine the drained tomatoes, finely chopped red onion, minced garlic, and lemon zest. Mix well.
- Add the Dry Ingredients:
- o Add the flour, baking powder, finely chopped dill, and parsley to the tomato mixture.
- o Stir until all ingredients are well combined and the mixture is thick enough to form into fritters.
- o If the mixture is too wet, add a little more flour, 1 tablespoon at a time.
- Form the Fritters:
- o Using a spoon or your hands, form the mixture into small patties, about 2 inches in diameter and ½ inch thick.
- Heat the Oil:
- o In a large frying pan, heat enough olive oil over medium-high heat to cover the bottom of the pan (about ¼ inch deep).
- Fry the Fritters:
- o Carefully place the fritters into the hot oil, a few at a time, without overcrowding the pan.
- o Cook each side for three to four minutes or until they achieve a crispy, golden-brown finish.
- o Adjust the heat as needed to avoid burning.
- Drain and Serve:
- o Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with a side of Greek yogurt, tzatziki, or a fresh salad.