Name: Domatokeftethes - Greek Tomato Fritters
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 zucchini’s; 4 roma tomatoes, finely chopped; 1 onion, grated or finely sliced; 28 grams / 1/2 bunch fresh mint, finely chopped; 28 grams / 1/2 bunch fresh parsley, finely chopped; 2 teaspoons sea or kosher salt; 240 grams / 1 1/2 cups plain flour (see ingredients note); 6 grams / 1 1/2 teaspoons baking powder; 3-4 cups sunflower or neural oil

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The freshest ingredients for tomato season come together for Domatokeftethes - Greek Tomato Fritters that require no eggs and still make for a nice light way to serve this incredible produce. Have you ever heard of tomato fritters?

I would love to know your thoughts as more traditional fritters have eggs in the batter and tend to be flour heavy with less fresh ingredients, but these are filled with produce making them so nice and light.

Why you'll love these

Freshest fritters of them all

The bounty of fresh ingredients in these tomato fritters makes them light and refreshing

Makes a nice light meal

Served alongside homemade or store-bought tzatziki these a fantastic addition to a summer dinner where you want something light and fresh.

Ingredients and substitutions for Domatokeftethes - 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.

Equipment needed to make this

Mixing bowls: One medium mixing bowl is best to create your batter and a second small one to combine the flour and baking powder.

Greaseproof paper: Small squares of this will help you slide those fritters into the hot oil nice and easily.

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.

Draining tray: Paper towels on a cooling rack will help you drain your fritters fresh out of the pot.

Slotted spoon: A slotted spoon will help you drain your fritters as you lift them out of the oil.

More Greek recipes you'll love

Spinach and Feta Borek (Spanakopita)

Greek Tzatziki

Portokalopita – Greek Orange Phyllo Cake

How to make:

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!