Greek Tomato Fritters (Tomatokeftedes)
Serves 10
10 mins prep
15 mins cook
25 mins total
These tomato fritters are known in Greece as Tomatokeftedes and they're perfect to make this summer with in-season tomatoes and fresh herbs.
Place the diced tomatoes in a colander and add a few big pinches of salt. Stir and let sit for 10-15 minutes while you prepare the other ingredients.
In a small bowl mix together the flour and baking powder, set aside.
Once tomatoes have sat, add to a medium bowl with the onions and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 30 minutes before frying - this helps keep a more formed fritter when you fry.
Once the mixture has been in the fridge for 30 minutes remove and give it another stir.
When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium heat.
Add the tomato fritter mixture, 1/4 cup as a time into the pan and gently press down once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for 3-4 minutes per side, until golden brown on each side - you'll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Flip a third time if you think the fritter needs a bit more time to cook.
Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
