Vegan Tomatokeftedes
Crispy on the outside, tender on the inside these Vegan Tomatokeftedes (Santorini-style tomato fritters) are packed with Mediterranean flavor, fresh herbs, and tangy vegan feta. Paired with a refreshing vegan tzatziki, this dish brings the Greek Isles right to your plate. Perfect as an appetizer, mezze, or light lunch!
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.
Notes
Always use fresh herbs for best results. Adjust flour quantity based on mixture consistency.
Nutrition
Calories: 178kcalCarbohydrates: 22gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 7mgSodium: 317mgPotassium: 349mgFiber: 2gSugar: 6gVitamin A: 813IUVitamin C: 16mgCalcium: 90mgIron: 1mg