The Culinary Story of Greek Tomato Fritters
Imagine wandering through the sun-drenched streets of Santorini, where every meal tells a story of tradition, freshness, and passion. These tomato and feta fritters, known as “Tomatokeftedes” in Greek, are a beloved local delicacy that captures the essence of Mediterranean cuisine. Born from the volcanic island’s abundant produce and culinary creativity, these fritters are a testament to the simple yet extraordinary flavors of Greek cooking.
Ingredients List
For the Fritters
- Cherry tomatoes: 20 (300g / 11 oz), finely chopped
- Feta cheese: 200g / 7 oz, crumbled
- Onion: 1 medium, finely chopped
- Spring onion: 1, thinly sliced
- Basil leaves: 10-12, chopped
- Egg: 1 large (US) / 1 medium (Europe)
- Wheat flour: 100g / 4 oz
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Black pepper: To taste
- Vegetable oil: For frying
For Serving
- Greek yogurt: 1/2 cup
- Mayonnaise: 1 tablespoon
- Olives: Handful, for garnish
- Fresh basil leaves: For garnish
Step-by-Step Cooking Instructions
- Prepare the Ingredients
- Wash and finely chop cherry tomatoes
- Finely dice the onion
- Thinly slice spring onion
- Chop basil leaves
- Crumble feta cheese
- Create the Fritter Mixture
- In a large mixing bowl, combine chopped tomatoes
- Add crumbled feta cheese
- Mix in diced onion and spring onion
- Incorporate chopped basil leaves
- Beat the egg and add to the mixture
- Sprinkle in dried thyme, oregano, and black pepper
- Gradually add flour, mixing until well combined
- Cooking Process
- Heat vegetable oil in a large skillet over medium heat
- Using a spoon, drop small portions of the mixture into the hot oil
- Flatten slightly to create fritter shapes
- Fry for 2-3 minutes on each side until golden brown
- Remove and drain on paper towels
- Prepare the Serving Sauce
- Mix Greek yogurt with mayonnaise
- Season with a pinch of salt and pepper
- Serving
- Arrange fritters on a serving plate
- Garnish with fresh basil leaves
- Serve with yogurt sauce and olives
Nutritional Information
Per Serving (Approximate):
- Calories: 250-300
- Protein: 10-12g
- Carbohydrates: 20-25g
- Fat: 15-18g
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4-6
Pro Cooking Tips and Tricks
- Use very ripe, flavorful cherry tomatoes
- Remove excess moisture from tomatoes before mixing
- Don’t overmix the batter to keep fritters light
- Maintain consistent oil temperature for even cooking
- Let fritters rest briefly after frying to set
Delicious Variations and Substitutions
- Gluten-Free Option: Use chickpea flour instead of wheat flour
- Vegan Version: Replace egg with flax egg, use vegan feta
- Herb Variations: Experiment with mint or parsley
- Spicy Twist: Add red pepper flakes
- Cheese Alternatives: Try ricotta or goat cheese
Frequently Asked Questions
Q1: Can I make these fritters ahead of time? A: Best served fresh, but can be kept warm in the oven for 15-20 minutes.
Q2: How do I prevent the fritters from falling apart? A: Ensure mixture is not too wet. Add flour gradually and let it rest for 10 minutes before frying.
Q3: Can I bake these instead of frying? A: Possible, but will lack the crispy texture. Bake at 200°C (392°F) for 15-20 minutes.
Q4: What can I serve with these fritters? A: Great with Greek salad, tzatziki, or as part of a mezze platter.
Q5: How do I store leftovers? A: Refrigerate in an airtight container. Reheat in oven to maintain crispiness.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 2 days
- Reheating: Best reheated in an oven at 180°C (356°F) for 10 minutes
- Freezing: Not recommended due to tomato moisture
- Prep Ahead: Chop vegetables and prepare mixture in advance
Enjoy your Santorini-inspired Tomato and Feta Fritters – a taste of Greek island magic!
