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Greek Tomato Fritters - Tomatokeftedes

These Greek tomato fritters also have corn, zucchini, onions, feta, and lots of herbs. This recipe is easy to make and absolutely delicious.

Prep Time
30 mins
Cook Time
30 mins
Total Time
2 hrs 21 mins
Servings: 12 fritters
Calories: 128 kcal
Course: Appetizer
Cuisine: Greek

Ingredients

  • 2 cups tomatoes finely chopped
  • 1 cup corn kernels
  • 1¼ cups Greek feta cheese crumbled
  • 1 cup zucchini grated
  • 1 red onion finely chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup mint leaves Coarsely chopped. Measure before chopping.
  • ½ cup basil leaves Coarsely chopped. Measure before chopping.
  • ½ cup flat-leaf parsley Coarsely chopped. Measure before chopping.
  • 1 teaspoon chili flakes
  • sea salt
  • freshly ground pepper
  • 3-5 tablespoon extra virgin olive oil for frying
For the sauce
  • 2 cups Greek yogurt
  • 1 tablespoon chopped mint
  • 1 teaspoon sweet paprika
  • 1 teaspoon chili peppers flakes optional

Instructions

    Cup of Yum
  1. Grate the tomatoes, and place them in a strainer over a bowl—season with a pinch of salt. Repeat the process for the zucchini. 
  2. In a bowl, mix the flour and baking powder. Add the tomatoes, zucchini, corn kernels, and the diced onion, crumbled feta, and chopped fresh herbs.Add the chili flakes. Mix everything gently. Don't over mix; it is better to have your mixture a little chunky. The different flavors will shine.
  3. Heat 3 tablespoons olive oil in a large skillet.
  4. Take a full tablespoon of the mix and add it to your frying pan. Using your spoon, shape it a little bit, make it a little tidier. Pat lightly on the top to flatten slightly. Add the same way 2-3 more patties in the pan and fry for 3-5 minutes, until both sides are golden and lightly crispy. 
  5. Transfer to a dish lined with paper towels. Repeat the same process until all of the fritters are ready.
  6. Mix all the sauce ingredients in a bowl and serve with tomato fritters for immediate consumption!

Notes

  • If the mixture feels too loose, add a little more flour. You can also refrigerate for 30 minutes before frying. The low temperature helps with the texture and the fritters will be scooped and shaped much easier without falling apart.
  •  
  • A great variation on this recipe
  • Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
  • Marinate in the fridge ½ feta block in 1 cup ouzo drink for 2 hours.
  • Instead of adding the feta to the fritter mix, gently cut it into ½ inch cubes.
  • Lightly flour the feta cubes and fry in the same pan you fried the fritters for 2-3 minutes until golden.
  • Transfer feta to paper towels to absorb the extra oil and serve along with the tomato fritters

Nutrition Information

Calories 128kcal (6%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 10mg (3%) Sodium 172mg (7%) Potassium 158mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 562IU (11%) Vitamin C 7mg (8%) Calcium 104mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12fritters

Amount Per Serving

Calories 128

% Daily Value*

Calories 128kcal 6%
Carbohydrates 15g 5%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 10mg 3%
Sodium 172mg 7%
Potassium 158mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 562IU 11%
Vitamin C 7mg 8%
Calcium 104mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.