Vegan Tomatokeftedes (Greek Tomato Fritters)
Tomato fritters, known as Tomatokeftedes in Greece, are traditionally found on the sun-drenched island of Santorini.
These rustic, herb-packed fritters are a staple of Greek island cuisine and have been enjoyed for generations. This vegan version captures all the Mediterranean flavor you’d expect without any dairy or eggs.
They are simple, easy to make, and come together with just a handful of fresh ingredients. The result is a batch of crispy, golden fritters that are full of tomato flavor and fragrant herbs like dill, mint, and parsley.
Crunchy, fresh, and incredibly satisfying, Vegan Tomatokeftedes make a fantastic snack or appetizer for summer gatherings, mezze platters, or light lunches.
Why You’ll Love These Vegan Tomatokeftedes
• Crispy on the outside and tender on the inside
• Packed with fresh Greek herbs like mint, parsley, and dill
• Dairy-free but full of flavor thanks to vegan feta and yogurt
• Made with simple, whole-food ingredients
• A crowd-pleasing appetizer or mezze dish for any occasion
How to Make Vegan Tomatokeftedes (Greek Tomato Fritters)
Combine the tomatoes with red onion, fresh herbs, and vegan feta. Season with salt and pepper.
Stir in flour until a thick, sticky batter forms. Let it rest briefly so the flavors can develop.
Scoop the batter into hot olive oil and flatten slightly. Cook until golden and crispy on both sides.
Drain on paper towels. Serve hot with chilled vegan tzatziki and fresh lemon.
Serving Ideas for Vegan Tomatokeftedes
• As a starter or mezze plate with olives, hummus, and pita
• In a wrap with lettuce, cucumber, and a drizzle of vegan tzatziki
• Alongside a quinoa tabbouleh or lemon roasted potatoes
• As a party appetizer with toothpicks and a dipping platter
Storage Tips for Vegan Tomatokeftedes
• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat in a skillet or air fryer to restore crispiness. Avoid microwaving, as it softens the texture.
• Freezing is not recommended due to the high water content in tomatoes. These are best made fresh.
Make-Ahead Tips
• The batter can be prepared and stored in the refrigerator for up to 12 hours before frying.
• Vegan tzatziki actually tastes better after chilling make it a few hours ahead for deeper flavor.
Frequently Asked Questions (FAQs) about Vegan Tomatokeftedes
Yes, you can bake them on a lined baking sheet at 200°C (400°F) until golden, flipping halfway. However, the texture will be softer and less crispy than pan-frying.
Yes, you can substitute all-purpose flour with chickpea flour or a gluten-free blend. Start with a smaller amount and add gradually, as absorbency may vary.
You can crumble firm tofu and season it with lemon juice, apple cider vinegar, and salt to mimic the tanginess of feta. Cashew cheese also works.
Make sure the tomatoes are well-drained and the batter is sticky, not watery. Letting the mixture rest for 10 minutes before frying also helps bind it.
Fresh herbs are highly recommended, but if using dried, reduce the amount by half since they’re more concentrated in flavor.
Tzatziki is traditional, but you can also serve these with a lemon-tahini sauce, vegan yogurt-based garlic dip, or even hummus.
Final Thoughts about Vegan Tomatokeftedes
Vegan Tomatokeftedes are a beautiful example of how simple, fresh ingredients can come together to create something truly special. Whether you’re preparing them as a mezze for guests or enjoying them with a side of vegan tzatziki on a warm afternoon, these Greek tomato fritters never disappoint.
They’re crisp, flavorful, and easy to make the kind of dish that transports you straight to a seaside taverna in Santorini.
Looking for more fresh, flavorful, and easy-to-make vegan recipes inspired by global cuisines?
Visit Dr. Vegan for more plant-based recipes, tips, and seasonal meal inspiration.
Vegan Tomatokeftedes
Equipment
- Mixing bowl
- Grater
- Slotted spoon
- skillet or frying pan
- Cheesecloth or clean kitchen towel (for squeezing cucumber)
Ingredients
For the Tomatokeftedes:
- 3-4 medium tomatoes finely chopped
- 100 g vegan feta cheese crumbled or mashed
- 1 large red onion grated
- 2 tbsp parsley chopped
- 2 tbsp fresh mint finely chopped
- 2 tbsp dill chopped
- 1 spring onion finely chopped
- 1/2-3/4 cup all-purpose flour (start with ½ cup and add more if needed)
- Salt and pepper to taste
- Olive oil for frying
For the vegan tzatziki:
- 1 cup unsweetened vegan yogurt (soy or coconut-based)
- 1/2 cucumber grated and squeezed to remove excess water
- 1 garlic clove (finely minced)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill chopped (or ½ tsp dried)
- Salt and black pepper (to taste)
Instructions
- Prepare the tomatoes– Finely chop the tomatoes and place them in a sieve or on a few layers of paper towels. Gently press to remove as much excess juice as possible. Discard the seeds and watery parts—this helps prevent the mixture from becoming too wet and falling apart when frying.
- Mix the base– In a large mixing bowl, combine the chopped tomatoes, grated red onion, parsley, mint, dill, and spring onion if using. Add the crumbled vegan feta. Season with salt and pepper to taste, then mix everything well.
- Add the flour– Stir in ½ cup of flour and mix until a sticky, scoopable batter forms. If the mixture feels too wet to hold its shape, gradually add a bit more flour—up to ¾ cup total. Let the mixture rest for 10 minutes to allow the flour to absorb moisture and the flavors to meld.– While the fritter mixture rests, make the tzatziki: In a small bowl, mix together the vegan yogurt, grated and squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Stir well and refrigerate until ready to serve.
- Prepare the vegan tzatziki– While the fritter mixture rests, make the tzatziki: In a small bowl, mix together the vegan yogurt, grated and squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Stir well and refrigerate until ready to serve.
- Fry the fritters– Heat a generous layer of olive oil in a non-stick skillet over medium heat. Wet a spoon or your hands and scoop small portions of the mixture into the hot oil. Flatten slightly and fry for 2–3 minutes per side, or until golden and crispy.
- Drain the fritters– Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil.
- Serve and enjoy– Serve the hot fritters with a generous spoonful of chilled vegan tzatziki on the side. Garnish with extra herbs or a squeeze of lemon if desired.