Tomatokeftedes are a traditional fritter from the Greek island of Santorini. They’re a great way to enjoy tomatoes this summer, paired with the flavor of fresh herbs and garlic. Tomatokeftedes are crispy on the outside and soft and moist on the inside. We’ve paired them with a feta dipping sauce, but you could also serve with tzatziki or a vegan tzatziki since the fritters themselves are vegan.
On the Ingredients:
- Tomatoes originated in Mexico and South America. They were enjoyed by indigenous people long before the Spanish came to the continent and were soon brought to Europe, where they became very popular. Most people now know that the tomato is a fruit, not a vegetable, but even more technically, it’s actually a berry. Tomatoes are 95% water, the rest being carbohydrates and fiber. They’re a good source of vitamin C, potassium, vitamin K1, and folate. (Read more about tomatoes.)
- Parsley is often mixed up with cilantro regarding its appearance, but the flavor is quite different and lacks the possibility of a soapy taste. Parsley has a very clean, lightly peppery, and slightly earthy flavor. A natural diuretic, parsley has been shown to help reduce bloating and lower blood pressure. It also contains a lot of vitamin K, supporting bone growth and mineral density (read more on the benefits).
- Dill is an herb in an herb in the celery family with a very unique taste. It pairs well with fresh, clean flavors like cucumber, mushrooms, potatoes, plain yogurt, fish, and chicken. If you can’t find fresh dill in stock, substitute with dry using 1 tsp of dry for 1 tbsp fresh. Dill is also packed with flavonoids, which have been shown to reduce the risk of heart disease and stroke (more on health benefits).
Recipe Notes and Substitutions
You can use gluten-free flour mix to make these fritters, though you may have to adjust the amount to get the right consistency.
What’s the best oil for frying? We can all probably agree that fried foods aren’t exactly healthy. However, if you’re treating yourself to some delicious fried food at home, you want to ensure you’re doing it in the best way possible. The best options are olive, avocado, soybean, peanut, and canola oils, all high in monounsaturated fatty acids. This means they’re more stable and fit well with the recommended frying temperatures of 350° F – 375° F. Yes, olive oil works, so long as you’re frying at those optimal temperatures, its smoke point is 410° F. However, olive oil has a strong flavor that might not go with everything. If you don’t think the flavor will go, avocado oil is a great, more neutral oil. If the price tag on avocado oil is too high for a high volume use like frying, canola oil is likely the most cost effective if you get the Field Day 32 oz bottle with C-op Basics.
Greek Tomato Fritters (Tomatokeftedes)
6
servings15
minutes20
minutes35
minutesTomatokeftedes are a traditional fritter from the Greek island of Santorini. They're a great way to enjoy tomatoes this summer, paired with the flavor of fresh herbs and garlic. Tomatokeftedes are crispy on the outside and soft and moist on the inside. We've paired them with a feta dipping sauce, but you could also serve with tzatziki or a vegan tzatziki since the fritters themselves are vegan.
Ingredients
- Fritters
2 large tomatoes (finely chopped)
1/2 red onion (diced)
3 large garlic cloves (minced)
zest of 1 lemon
1/2 tsp salt
1/2 tsp black pepper
1/2 cup finely chopped dill
1/2 cup finely chopped parsley
4 mint leaves (finely chopped)
2/3 cup all-purpose flour
2 tbsp arrowroot flouroil for frying
- Dipping Sauce
2 oz feta cheese
4 oz cream cheese
1/4 cup plain Greek yogurt
1 large garlic clove (minced)
1/4 tsp black pepper
2 tbsp lemon juice
Directions
- You can make the dipping sauce in a microwave or on the stovetop. Microwave the feta and cream cheese in a bowl for 30-50 seconds until soft. Alternatively, warm the cheese and feta on a double boiler until soft.
- Mix the cream cheese and feta together. Add the rest of the ingredients and mix to combine thoroughly. Cover and set aside.
- Combine the tomatoes, onions, garlic, zest, salt, pepper, and herbs in a bowl.
- Add the flour and arrowroot and stir thoroughly. The batter will be wet but should stick together. If it's too wet (not sitting together), add additional flour.
- Cover the bottom of a large frying pan or skillet with oil and heat over a medium flame.
- Cover a wire rack with paper towel and set by the stove.
- When hot, add a tablespoon of the batter to the pan per fritter. Fry for 3-4 minutes, then carefully flip the fritters and fry an additional 3-4 minutes until golden brown on each side. Remove from the pan and let them sit on the paper towel while you fry the rest of the batter. It's important not to crowd the fried fritters and let them breathe, or they will become too moist and lose their crispness.
- When they're all fried, serve with the dipping sauce and enjoy!
