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Greek tomato fritters sit stacked on a stack of rimmed ceramic plates on a gray surface.
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Greek Tomato Fritters

Fresh tomatoes, zucchini's and herbs makes these Domatokeftethes - Greek Tomato Fritters recipe a great side or starter to a summer menu.
Course Side Dish
Cuisine Greek
Keyword eggless, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Calories 168kcal
Author Sylvie Taylor

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