Experience the taste of Greece with our delicious Greek Tomato Fritters recipe that's perfect for any 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.
Impress your guests with this easy-to-make and flavorful recipe that's sure to satisfy your cravings. The full recipe and step-by-step instructions will have you feeling like you're in the heart of Greece.
Why you'll love these
Bursting with flavor
My Greek Tomato Fritters recipe features juicy, ripe tomatoes and a blend of herbs and spices to create fritters that are packed with flavor. With a crispy exterior and a soft, savory interior, these fritters are a real treat for your taste buds.
Easy to make
This recipe is simple and easy to follow, making it a great choice for beginner cooks. With just a few simple ingredients and step-by-step instructions, you'll be able to whip up delicious Greek Tomato Fritters in no time.
Versatile and satisfying
Whether you're looking for a tasty appetizer or a light lunch, my Greek Tomato Fritters recipe is a versatile option that can be enjoyed in a variety of ways. You can serve them with tzatziki sauce and a side salad for a complete meal, or offer them as a tasty snack at your next party. Plus, these fritters are vegetarian and can be made gluten-free thanks to the small amount of flour; making them a great option for people with dietary restrictions.
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.
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)
Portokalopita – Greek Orange Phyllo Cake
How to make Greek Tomato Fritters:
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!
Greek Tomato Fritters
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Makes 8 large or 18 medium fritters
- Category: Sides
- Cuisine: Greek
Description
Fresh tomatoes, zucchini's and herbs makes these Domatokeftethes - Greek Tomato Fritters recipe a great side or starter to a summer menu.
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
Adapted from Greek tastes
Nutrition
- Calories: 168 grams per medium fritter
Keywords: vegetarian side, greek food, vegan side
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