What are the Greek tomato and feta cheese fritters?
– savoury appetizers made from a mixture of tomatoes, onions, feta cheese and herbs, formed into patties or balls and fried until crispy. Easy Greek tomato fritters from Santorini.
Recipe Intro
Santorini tomato fritters (balls), known as “tomatokeftedes,” are a traditional dish from Santorini, Greece. In Greek cuisine, “keftedes” refers to meatballs or fritters, typically made with minced meat, herbs, and spices. However, tomatokeftedes are a vegetarian variation where tomatoes are the star ingredient. Santorini tomatoes are known for their thick skin and rich flavour.
There are many variations, and each family prepares their own version.
These fritters are often served as appetizers or meze dishes, accompanied by a dipping sauce like tzatziki or a squeeze of lemon juice. They highlight the freshness and flavour of ripe tomatoes, combined with the savoury richness of feta cheese and the aromatic herbs typical of Mediterranean cuisine.
The recipe is inspired by the traditional Santorini tomato fritters recipe from the book “Of the Wind and the Sea โ Cycladic Products and Cooking.”
Greek Tomato and Feta Cheese Fritters Ingredients
- tomatoes
- onion
- spring onions
- feta cheese
- parsley
- mint
- oregano
- flour
- egg (optional)
- oil
When selecting tomatoes for this dish, opt for ripe and full-flavoured varieties.
Instead of spring onions, you can use fresh chives instead.
Feta cheese can be substituted with another salty, briny cheese from your country.
Parsley and mint are essential herbs for this recipe. Instead of oregano, you can use basil, thyme or dill for a delicious alternative flavour profile.
For a lighter texture, consider using self-raising flour. If unavailable, mix 1/2 teaspoon of baking soda with plain white flour.
Use a neutral oil with a high smoke point, such as vegetable oil or sunflower oil.
Variations
While the traditional recipe remains popular, modern chefs experiment with variations, such as adding beer, baking powder, or different types of cheese.
Sun-dried tomatoes – For the best taste ever, finely chop sun-dried tomatoes and add them to the mixture. Their intense flavour will elevate the fritters to a whole new level.
Feta Cheese – In the traditional simple version, feta cheese is not included, but many local variations do add feta cheese. Some recipes also include kefalotyri cheese alongside feta.
Courgettes – Some recipe variations incorporate courgettes. Just grate them and add them to the tomatoes. Then, sprinkle with salt and let them sit to drain excess water. Squeeze the mixture before adding all the other ingredients.
Egg – In some recipes, egg is added, while others omit them. If adding an egg, you may need to increase the amount of flour. I prepared mine without eggs, and they held together perfectly. However, if you’re unsure, adding one egg can help prevent them from falling apart. Adjust the amount of flour so the mixture isn’t too runny.
Spicy version – For a spicy kick to your Greek tomato fritters, add some cayenne pepper, hot paprika or chilli, adjusting the amount to suit your desired level of spiciness.
Oven baked – If you prefer a lower-fat version and want to bake Greek tomato fritters in the oven, add extra flour mixed with breadcrumbs. The mixture should be quite firm so you can shape it into balls.
How to make Greek Tomato Fritters?
You’ll want to buy some ripe tomatoes, the sweet variety. You’ve got some flexibility with the feta cheese here – it’s not a must, but many versions include it. I like feta cheese very much so I included feta in this recipe, but feel free to skip it if you’re not a fan.
Cut tomatoes into quarters and remove the white middle part along with the seeds. Chop them finely and then pop them into a sieve. A sprinkle of salt will help draw out any excess water, so mix that in and let them sit for about 15 minutes to drain.
Once your tomatoes are nicely drained, it’s time to add the other ingredients; finely chopped onions, crumbled feta cheese, and fresh herbs – parsley, mint, and oregano. Season it all up with a good grind of black pepper, and if you’re skipping the feta, a touch of salt.
Now, let’s bind it all together. Add flour and baking powder (or self-raising flour). Add small amount of flour at the time and check for consistency. You want the batter to be thick enough to drip from the spoon, similar to cake batter but not too dense.
Heat some oil in a deep frying pan, and once it’s nice and hot, start scooping the mixture into little patties. Fry them for a couple of minutes on each side, just until they’re light golden brown. Keep an eye on them though; they must not get too dark. They should be nice and bright to show off those lovely red tomatoes. Once golden and crisp, transfer them to a plate lined with a kitchen towel to soak up any excess oil.
How to serve Greek Tomato Fritters?
- Tomatokeftedes are typically served as appetizers or meze dishes, accompanied by a dipping sauce like tzatziki or drizzle some lemon juice.
- They pair well with other traditional Greek dishes and are enjoyed as part of a Mediterranean-inspired meal.
Enjoy these delicious Greek tomato and feta cheese fritters from Santorini!
Bon appรฉtit! ฮฮฑฮปฮฎ ฯฯฮตฮพฮท!
Recipe Card
Greek Tomato and Feta Cheese Fritters
Ingredients
- 5 tomatoes
- 1 onion - small
- 1 spring onion
- 2 tbsp feta cheese
- 1 tbsp parsley
- 1 tbsp mint
- 1 tsp oregano
- 2-4 tbsp flour - plain white
- 1/2 teaspoon baking powder
- salt, pepper - to taste
- oil
- 1 egg - optional
Instructions
- Cut tomatoes into quarters and remove the white middle part and seeds. Finely chop tomatoes and place them in a sieve. Add some salt, mix well and let sit for 15 minutes to drain excess water then drain.
- In a bowl, combine drained tomatoes, finely chopped onion, crumbled feta cheese, egg ( is using) and fresh herbs. Season with black pepper.
- Gradually add flour mixed with baking powder (if using plain flour) to the tomato mixture. Combine well.
- Heat oil in a deep frying pan. Scoop the mixture into little patties and fry for a couple of minutes on each side until light golden brown. Transfer to a plate lined with a kitchen towel to soak up excess oil.
Notes
- The total calorie count for this recipe is approximately 793 calories, although the exact amount can vary depending on the specific products and brands used.
- From this mixture, I made 18 small fritters.
- With a serving size of 4 fritters per person, this recipe yields enough for 4 servings, with each serving containing approximately 198 calories (4 fritters).ย
- Each fritter contains approximately 44 calories.
Frequently Asked Questions
Have you tried Greek cuisine before?
Is there a popular savoury fritter dish in your country? Iโd love to hear about it, so please leave your comment below! And if you give this recipe a try, let me know how it turned out -I canโt wait to hear your thoughts!