Description
Learn to make authentic Greek Tomato Fritters with my family recipe. Crispy outside, tender inside perfect for a light meal or appetizer.
Ingredients
Scale
- Fresh Base:
- 3 large ripe tomatoes, grated or finely diced
- 1/2 small red onion, very finely minced
- 1/4 cup fresh mint, finely chopped
- Flavor Builders:
- 1/2 cup all-purpose flour
- 1/2 cup crumbled feta cheese
- 1 teaspoon baking powder
- Binders & Fryers:
- 1 large egg
- 1/2 cup olive oil, plus more for frying
- Seasoning & Spices:
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Pinch of dried oregano (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Prep Those Tomatoes, Hon:: First things first, you gotta get those tomatoes ready for our Greek Tomato Fritters. Grate them on the large holes of a box grater, or finely dice them if you prefer a chunkier fritter. Then, and this is where I always mess up if I’m not paying attention, you *must* drain them. Put the grated tomato in a fine-mesh sieve set over a bowl, sprinkle with a pinch of salt, and let it sit for at least 15-20 minutes. You’ll be amazed how much liquid comes out! Squeeze out any excess with your hands or a clean kitchen towel. This step is critical for crispy fritters, trust me.
- Mix the Fresh Goodness:: Now, grab a big bowl. Add your drained tomatoes, finely diced red onion, and chopped fresh mint. I love how vibrant this mixture looks and smells already – it’s pure summer! Give it a good stir to combine all those beautiful colors and aromas. This is where you can almost taste the sunshine, honestly. Don’t be shy with the mint; it’s what gives these Greek Tomato Fritters their unique, refreshing flavor. I sometimes sneak in a little extra here.
- Bind It All Together:: Next up, we’re adding the binders and flavor boosters to our Greek Tomato Fritters mix. Crumble in the feta cheese – I love getting my hands in there for this part, feeling the texture. Add the egg, flour, and baking powder. Season with a good pinch of salt and freshly ground black pepper. Give everything a really good stir until it’s just combined. You don’t want to overmix, or your fritters might get tough. It should be a thick, somewhat sticky batter – not too wet, not too dry.
- Shape ‘Em Up:: Time to get your hands a little messy! Take about a tablespoon or two of the mixture for each fritter. Gently flatten them into small patties, about 2-3 inches in diameter. They don’t need to be perfectly round; rustic is charming, right? I usually place them on a plate lined with parchment paper as I go. This also helps if you want to chill them for a bit before frying, which can sometimes make them hold their shape better. Just don’t make them too thick, or they won’t cook through properly.
- Fry to Golden Perfection:: Heat a generous amount of olive oil in a large skillet over medium-high heat. You want about half an inch of oil. Once it’s shimmering, carefully place a few Greek Tomato Fritters into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, until they’re beautifully golden brown and crispy. This is where the magic happens, and the smell is just incredible! You’ll know they’re ready when they have that gorgeous, deep golden hue. Don’t rush this step; good things take time.
- Drain and Serve with a Smile:: Once your Greek Tomato Fritters are perfectly golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil. This ensures they stay nice and crunchy, not greasy. I usually sprinkle them with a tiny bit more salt right when they come out of the pan. Serve them warm, maybe with a dollop of creamy tzatziki or a squeeze of lemon. They’re such a treat, and honestly, seeing that crispy exterior and tender interior makes all the effort worth it. Enjoy every bite, my friend!