5 from 3 votes
Tomatokeftedes (Fried Tomato Balls) with Yogurt Sauce
This traditional dish from the island of Santorini, Greece is a perfect summer appetizer and best served with a delicious side of yogurt sauce.
Prep Time
15 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
45 mins
Servings:
9
servings
Course:
Appetizer
Cuisine:
Greek
Ingredients
For the tomato fritters:
- 1 kg tomato finely chopped
- 2 onion finely chopped, medium
- 210 g feta cheese crumbled
- 200 g fine semolina flour
- 1 tsp baking powder
- 1 tbsp oregano dry
- 15 basil finely chopped, leaves
- salt
- black pepper
- sunflower oil for frying
For the yogurt sauce:
- 400 g strained yogurt
- 4 tsp mint finely chopped
- 2 tsp lime juice
- 2 tsp olive oil
- salt
- black pepper
Instructions
For the tomato fritters:
- Place all the tomato fritter ingredients in a deep bowl and mix well with your hands until all the ingredients are well combined. Cover the bowl with cellophane wrap and refrigerate for 1 hour.
- Remove from refrigerator. Take a small amount of the mixture and shape it into a round ball. Repeat the process for the remaining mixture.
- Heat a generous amount of sunflower oil in a deep pot over medium heat. Once heated, add the tomato fritters and fry until golden brown.
- Remove the fritters with a slotted spoon and transfer to a plate lined with paper towels. Allow them to drain.
Cup of Yum
For the yogurt sauce:
- In a bowl, mix together the strained yogurt, mint, lime juice, and olive oil, well seasoned with salt and pepper. Mix until all of the ingredients are completely combined.
- Serve the tomato fritters with the yogurt sauce.
Notes
- Chef’s tip: Chilling the mixture in the refrigerator contributes to achieving fluffier tomato balls.
- Chilling the mixture in the refrigerator contributes to achieving fluffier tomato balls.
- In case the tomatoes are overly ripe, allow them to strain in a colander to eliminate excess juice.
- In case the tomatoes are overly ripe, allow them to strain in a colander to eliminate excess juice.