How to Make Tomatokeftedes Tomato Fritters

Tomatokeftedes| Tomato Fritters

These are usually served as an appetizer in Greece. They are made with fresh tomatoes, so you often find them in the summer when everyone has fresh tomatoes in their gardens. I often serve them with Greek yogurt on the side.

Makes about 36 fritters

3 medium tomatoes, grated
½ red onion, finely chopped
2 scallions, white and light green pieces finely chopped
1 tbsp chopped fresh thyme
Pinch of crushed red pepper
1 egg
½ cup sundried tomatoes, chopped
½ cup feta
2 ½ cups self-rising flour
½ tsp salt
¼ tsp black pepper
2 cups of vegetable oil

Make the batter by adding the grated tomato to a large bowl, then add the onion, scallions, thyme, crushed red pepper, egg, sundried tomatoes, and feta. Use a wooden spoon to stir everything together.

Mix the flour, salt, and pepper into the tomato mixture. If it’s still very wet you can add a little more flour. It should be able to hold its form when you scoop it.

Pour the oil into a skillet with high sides. Bring the heat to medium-high. You’ll know it is ready when drop of flour in the oil sizzles a little bit.

Use an ice cream scoop to dollops the batter into the hot oil, reduce the oil to medium-low heat. Cook it for 5-7 minutes on the first side, and then about 3 minutes on the second side. You’ll know it is cooked through when the edges are golden brown and the dough

is cooked all the way through. Remove the dough with a slotted spoon and place them on a plate or tray lined with paper towels. Repeat with remaining batter.
Serve the fritters hot with Greek yogurt on the side for dipping!