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These delicious tomato fritters are known as Tomatokeftedes in Greece and are traditionally found in Santorini. They have the perfect crunch with a mix of freshness, and they make a fantastic snack or appetizer.
Why you’ll love these tomato fritters:
- Seasonal: These tomato fritters are great for when it’s tomato season and when you have herbs to use up in your garden
- Delicious: This recipe is so delicious and makes the perfect appetizer or snack
Ingredients:
Herbs: Use fresh herbs for these tomato fritters for the best flavor. I used mint, parsley, and dill.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Tzatziki: This yogurt dip/sauce is a staple in Greek cuisine. It can be used on meats, veggies, wraps, and the list goes on. It’s super easy to make your own. Just follow this recipe.
Tomatoes: Since you chop up the tomatoes it doesn’t really matter what kind of tomatoes you use in this recipe. Just pick whatever you have on hand or that is fresh. This can also be a great way to use up tomatoes that are starting to bruise or go bad.
How to make tomato fritters:
- Place the diced tomatoes in a colander and add a few big pinches of salt. Stir and let sit for 10-15 minutes while you prepare the other ingredients.
- In a small bowl mix together the flour and baking powder, set aside.
- Once tomatoes have sat, add to a medium bowl with the onions and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
- Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 30 minutes before frying – this helps keep a more formed fritter when you fry.
- Once the mixture has been in the fridge for 30 minutes remove and give it another stir.
- When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium heat.
- Add the tomato fritter mixture, 1/4 cup as a time into the pan and gently press down once in the pan to flatten slightly, the fritter should be about 1/2 inch thick. Fry for 3-4 minutes per side, until golden brown on each side – you’ll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Flip a third time if you think the fritter needs a bit more time to cook.
- Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
Expert Tips & FAQ:
How do you fix fritters that fall apart? If your fritters fall apart when you cook them, it’s likely because you don’t have enough binding in your recipe. Fix this by adding 2-4 tablespoons of flour to the batter.
Why are my fritters soggy in the middle? You may have cooked your fritters on too high of heat so they crisped up quickly on the outside but didn’t fully warm up and crisp on the inside.
When should I eat fritters? There is no bad time to eat tomato fritters. They are a great snack or appetizer. They can even make a great side dish.
How would you know that the fritters are ready to be taken out of the stove? When you stick a toothpick or fork/knife in the center and it comes out clean.
Other Greek recipes you’ll love:
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Ingredients
- 3 cups finely chopped tomatoes, (about 5-6 tomatoes on the vine)
- ¾ cup diced red onion
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- 2 tsp dried oregano
- 1 cup crumbled feta cheese
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp pepper
- olive oil for frying
- tzatziki for serving, (our best tzatziki recipe)
Instructions
Start Cooking- Place the diced tomatoes in a colander and add a few big pinches of salt. Stir and let sit for 10-15 minutes while you prepare the other ingredients.
- Once tomatoes have sat, add to a medium bowl with the other ingredients.
- Crumble the feta cheese. Next add in the herbs and feta cheese and mix.
- Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 30 minutes before frying – this helps keep a more formed fritter when you fry.
- Once the mixture has been in the fridge for 30 minutes remove and give it another stir.
- When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium heat.
- Add the tomato fritter mixture, 1/4 cup as a time into the pan and gently press down once in the pan to flatten slightly, the fritter should be about 1/2 inch thick.
- Fry for 3-4 minutes per side, until golden brown on each side – you’ll know the fritter is ready to flip if the spatula can slide underneath the fritter easily. Flip a third time if you think the fritter needs a bit more time to cook.
- Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
Notes
- If the tomato mixture is too loose once it’s sat in the fridge for 30 minutes, add 1 tbsp flour at a time.
- These tomato fritters are best served when they’re warm!
- These fritters are delicious as an appetizer or serve with a salad like our Simple Homemade Greek Salad!
34 people are discussing this recipe. Join in
Made these with King Arthur gluten free all purpose flour. They came out beyond delicious! I used a 1/4 cup measuring cup for each Fritter. Thanks for the recipe will definitely make again!!!!
love to hear it, thank you so much Suzanne!
Can you freeze and reheat in the oven or air fryer?
of course!
What kind of flour would you recommend to make them gluten free?
gluten free flour! I haven’t tested with any other flour types though!
These taste incredible, but I did have some issues along the way. I started the first batch on cast iron and they stuck pretty bad and I think I made them too large. For the second batch I switched to a nonstick pot and made them smaller, but they still stuck some. I ate the first two batches and portioned out 7 more servings, shaped them into patties with plastic wrap and baked them up. The flavor isn’t the same as fried, of course, but it sure was a lot easier. I plan to air fry the leftovers. I really do want to make these again pan fried because that flavor is unmatched and so, so good.
hey wendy! Glad to hear these eventually ended up working out for oyu! I love them so much!
Is there a way these zucchini fritters could all be baked in thd oven at once?
Hey Barbara! I haven’t tested them in the oven but I don’t see why not!
Made these with taziki they were so good! The crispiness from the flour, and feta with the soft tomatoes and onions with the herbs soo good! Perfect summer side dish to use all the garden goodies.
You’re the best, thank you Rachel!
Thank you so much for the audio on my version of your tomato fritters. They were bonkers good.
They looked insane, Nicole!! You crushed it!
My new favorite tomato dish!! So good!!
Thank you so much for the love, Amanda!!!
Had to try it when I bought some tomatoes on clearance. When I say they’re incredible I mean it! Everyone loved them, our toddler demolished the batch and my husband wouldn’t stop talking about them. It’s become a staple in our house!
Wow, this makes me so happy!
Made this with vegan feta and that was probably melting a bit too quick but it was still soooo delicious. Thanks for the awesome recipe! I love tomatoes and that is such a great way to make something different with them
So glad you loved these, Elisa!
The best tomato fritters I’ve ever made! Super easy to make, and tons on flavor!
Thank you soooo much, Hannah!