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Tomatokeftedes (Tomato Balls)

Use up the last of the summer tomatoes to make one of my very favorite Greek street foods, Tomatokeftedes or Tomato Balls. These pan-fried tomato and feta fritters are truly delicious and the one new-to-me food item I couldn’t get enough of in Greece.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 1 tomato
Course: Appetizer
Cuisine: Mediterranean

Ingredients

  • 2 cups tomatoes, peeled, seeded and finely diced (make sure to get ALL the seeds and juice out!) See instruuctions
  • 1/2 tsp salt
  • 1/2 cup minced onion
  • 2 tbsp Minced basil
  • 1 tbsp minced mint
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup flour (may need more depending on how wet the tomatoes are)
  • 1/2 cup crumbled feta
  • olive oil for frying

Instructions

    Cup of Yum
  1. Fill a large bowl with ice water. set aside.
  2. Peel the tomatoes. Bring a large pot of water to a rolling boil. Cut an X on the top of each tomato. Drop the tomatoes into the boiling water and let them boil for 30 seconds. Remove with a slotted spoon and dunk into ice bath. Once cool, peel the skin off. Cut the tomatoes in half and remove all seeds and juice. Dice tomatoes.
  3. In a bowl combine, tomatoes, salt, onion, basil and mint. In another bowl, mix baking powder, baking soda and flour. Stir into tomatoes. Season to taste with PLENTY of salt. You don't want these under seasoned!
  4. Add about ⅛ inch of olive oil to a large skillet. Heat over medium-high. Spoon the batter into the oil, making about 3 inch long fritters, this should be about 1/4 cup of batter. Cook until golden brown on both sides, about 1-2 minutes per side.Drain on paper towels and serve with tzaziki Sauce

Nutrition Information

Serving 1fritter

Nutrition Facts

Serving: 1tomato

Amount Per Serving

Calories

% Daily Value*

Serving 1fritter

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