Tomatokeftedes bring together the best of summer flavors, combining juicy tomatoes, an array of aromatic herbs, and a dollop of creamy “feta.” Fried to perfection, these little guys are the ideal appetizer or a quick snack you’ll find hard to resist.
Tomatokeftedes come from the Greek islands, especially Santorini, where tomatoes are not just a staple but a celebration of life. They are primarily a summer dish when tomatoes are in their peak season. With the climate favoring strong, juicy tomatoes, these fritters become an aromatic amalgamation of various herbs that are also abundant in the region.
Cooking Tips
- Choosing Tomatoes: Opt for medium-sized, ripe, yet firm tomatoes. We don’t want the mixture turning into a slushy mess.
- Herb Selection: Fresh herbs are crucial for this dish. Dried herbs simply won’t do it justice.
- Oil Temperature: Make sure the oil is hot enough before frying; otherwise, the fritters may absorb too much oil and become soggy.
- Flour Quantity: The amount of flour may need to be adjusted. The mixture should hold itself when scooped. Too runny? Add more flour.
- Spoon Technique: A moistened spoon will help in smoothly scooping the mixture into the hot oil.
What You Need: Ingredients
- Tomatoes: 1 1/2 cups, finely chopped (about 3-4 medium-sized tomatoes)
- Feta Cheese: 100g, smashed
- Red Onion: 1/2 cup, grated (about 1 large onion)
- Parsley: 2 tablespoons, chopped
- Spring Onion: 1, finely chopped
- Fresh Mint: 2 tablespoons, finely chopped
- Dill: 2 tablespoons, chopped
- Flour: 1/2 cup (about 60g)
- Salt and Pepper: To taste
- Olive oil for Frying
How to Cook Tomatokeftedes
- Prepare Tomatoes: Scoop out the flesh of the Tomatoes and Finely chop them.
- Mix Base: In a bowl, mix together the chopped tomatoes, grated red onion, parsley, spring onion, mint, and dill. Add in the smashed feta cheese and mix.
- Add Flour: Incorporate the flour into the mixture, stirring until it’s firm enough to form balls.
- Fry: Heat olive oil in a pan over medium-high heat. Using a spoon moistened with water, scoop portions of the mixture into the hot oil. Fry each side for 2-3 minutes.
- Drain: Remove the fritters with a slotted spoon and place on paper towels to absorb excess oil. Season to taste and serve.
How to Serve:
Traditionally, Tomatokeftedes are served hot, straight out of the frying pan. Some people like to squeeze a lemon wedge over them for an added zesty kick. Feel free to serve them with a side of tzatziki or a simple green salad.
Tomatokeftedes
Equipment
- Mixing bowl
- Frying pan
- Slotted spoon
Ingredients
- 1 1/2 cups tomatoes finely chopped (about 3-4 medium-sized tomatoes)
- 100 g vegan feta cheese smashed
- 1/2 cup red onion grated (about 1 large onion)
- 2 tbsp parsley chopped
- 1 spring onion finely chopped
- 2 tbsp fresh mint finely chopped
- 2 tbsp dill chopped
- 1/2 cup flour about 60g
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Prepare Tomatoes: Start by finely chopping the tomatoes, making sure to discard the flesh.
- Mix Base: Take a mixing bowl and combine the chopped tomatoes, grated red onion, parsley, spring onion, mint, and dill. Add the smashed vegan feta cheese to this mixture and give it a good stir.
- Add Flour: Incorporate the flour into your tomato and herb mixture. Stir well until the mixture becomes firm enough to shape into balls.
- Fry: Pour olive oil into a frying pan and heat it over medium-high heat. Moisten a spoon with water and use it to scoop portions of your mixture into the hot oil. Fry each side for approximately 2-3 minutes or until they turn golden brown.
- Drain: Once fried, remove the fritters from the pan using a slotted spoon and place them on paper towels. This will help to absorb any excess oil.
- Season and Serve: Finally, season your Tomatokeftedes with salt and pepper according to your taste preference before serving.
- Serve: Enjoy your Tomatokeftedes hot, perhaps with a side of tzatziki or as an appetizer before a Mediterranean meal.