Greek Tomato Fritters

This Greek Tomato Fritters recipe is loaded with summer produce that makes them perfect for any summer occasion. Made with fresh and juicy tomatoes, a mix of fragrant herbs, and a crispy outer layer, these fritters are a perfect vegetarian snack or appetizer.

Ingredients and substitutions for Greek Tomato Fritters

• Zucchini’s: Fresh zucchini’s or another name is courgettes for the foundation of our fritters, medium sized work best here.
• Tomatoes: Roma or plum tomatoes are best here thanks to their medium size, slight juiciness and full flavor. You can substitute with heirloom or any other medium tomatoes.
• Onion: A medium brown onion works best here, and grating will get the eyes watering so you can simply finely slice.
• Fresh Herbs: Parsley and mint work well for a balanced flavor and freshness, though basil can be substituted for one or both of these.
• Salt: Sea or kosher salt will add flavor to your fritters whilst also drawing out the liquid from your ingredients to help create the batter.
• Flour and baking powder: Many recipes call for self raising flour in your fritters which plain flour and baking powder does in the exact same way, but you can ensure the baking powder has not expired which can happen in self raising flour. You can absolutely substitute with self raising, if that is all you have on hand, however, if salt is an added ingredient to yours then you might want to lessen the salt in your fritters.

See recipe card for quantities.

How to make Greek Tomato Fritters:

Step 1: Grate: The zucchinis into a large bowl and add in the tomatoes, onion, mint, parsley and salt and stir to combine.

Step 2: Dry ingredients: Stir the flour and baking powder in a separate bowl.

Step 3: Toss: Into the tomato mixture and stir until your batter has formed.

Step 4: Medium heat: Heat enough oil in a small pot and place a tablespoonful of batter into the hot oil cooking until golden all over.

Step 5: Remove: With a slotted spoon and place onto a draining tray.

Step 6: Serve up: With some tzatziki to dip into and enjoy!

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Greek Tomato Fritters

Sylvie Taylor

Fresh tomatoes, zucchini's and herbs makes these Domatokeftethes - Greek Tomato Fritters recipe a great side or starter to a summer menu.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine Greek

Calories 168 kcal

Ingredients

  

• 2 zucchini’s
• 4 roma tomatoes finely chopped
• 1 onion grated or finely sliced
• 28 grams / ½ bunch fresh mint finely chopped
• 28 grams / ½ bunch fresh parsley finely chopped
• 2 teaspoons sea or kosher salt
• 240 grams / 1 ½ cups plain flour see ingredients note
• 6 grams / 1 ½ teaspoons baking powder
• 3-4 cups sunflower or neural oil

Instructions

 

• Grate the zucchinis into a large bowl, add in the finely chopped tomatoes, onion, mint, parsley and salt.
• Stir together to combine, but also draw out some of the liquid from the tomatoes thanks to the salt.
• Place the flour and baking powder into a separate bowl and stir together.
• Toss into the tomato mixture and stir until no dry portions remain in the base or edges of the bowl and your batter has formed.
• The mixture should hold lightly on a tablespoon without running off, if it does, add a tablespoon of flour at a time until it does. This is dependent on the amount of liquid in your tomatoes.
• Place enough oil into a small pot to come 3 inches up the side and heat on medium high.
• Shape a tablespoonful of batter and slide on a square of baking paper, turning onto your hot oil.
• Reduce the heat to medium low and cook for 2-3 minutes on one side until deep golden in color.
• Flip and cook the remaining side until deep golden also, turning the temperature up to cook the fritters in the first minute before reducing the heat one more.
• Remove with a slotted spoon and place onto a draining tray.
• Continue with the remaining batter until completely cooked, not crowding the pot with too many fritters (2 large and medium were ideal in my pot).
• Serve up, these work well with some tzatziki to dip into.
• Enjoy!

Notes

• Zucchini’s: Fresh zucchini’s or another name is courgettes for the foundation of our fritters, medium sized work best here.
• Fresh Herbs: Parsley and mint work well for a balanced flavor and freshness, though basil can be substituted for one or both of these.
• Small pot: A small pot will help you cook 2 fritters at a time without using a lot of neutral oil. If you prefer you can use a larger pot which requires more oil to cook more fritters in less time.
• Serve with: These are great alongside pan fried fish, as a filling in flatbread in place of falafel or with other summer produce.
• Best served: These are best served the same day they're made and are best fresh. Though you could make them ahead and pop them into an oven to reheat when serving at a gathering.

Adapted from Greek tastes

Nutrition

Calories: 168kcal

Keyword eggless, vegetarian

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