Tomato fritters (tomatokeftedes)
- Preparation 25 min
- Cooking 30 min
- Servings About 15 fritters
- Freezing Absolutely
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Today, I’m going to introduce you to a recipe that will make you see tomatoes in a different light. Tomato fritters, or “tomatokeftedes” for those of you who are not familiar with them, will wake up your taste buds with their crunchy outside and melt-in-your-mouth texture. This recipe is so easy that even your cat could make it! Cheers man!!!
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Ingrédients
- 4 ripe but firm tomatoes, diced
- 200g feta cheese, cut into mini cubes
- 1/2 small red onion, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp. herbes de Provence
- 1 cup all-purpose flour
- 1 tsp. baking powder
- salt and pepper from the mill
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Preparation
- Preheat fryer to 375°F and oven to 200°F.
- In a large bowl, add tomatoes, feta cheese, red onion, mint, parsley, oregano and herbes de Provence and season generously with salt and pepper. Mix well.
- In a bowl, combine flour and baking powder.
- Add the flour to the tomato mixture in three parts, mixing well each time.
- Taking a handful about the size of the palm of your hand, form slightly flattened balls and gently drop into the fryer. The mixture will be relatively soft and this is normal.
- Cook for 3 to 4 minutes, a small amount at a time, until golden brown. Turn over if necessary.
- Drain well and place on paper towel to remove excess oil, for up to 2 minutes. Set aside on a rack in the oven at 200°F while you fry the others.
- Serve with my mint tzatziki sauce !
Our sommeliers suggest
Oyster Bay Sauvignon Blanc Marlborough
South Island, New Zealand
Oyster Bay, a fruity, lively sauvignon blanc from New Zealand, smells of citrus and fresh herbs. Those herbs find the mint and the parsley in the fritters, and its zing plays the part of lemon juice on fried food. It also gets along well with the tomato and the salty feta. Nibble while the fritters are still hot!
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Miss Ghost, 4.5%
Microbrasserie La Pêcheresse
Tomato, feta, frying: salty, sour and rich in the same bite. A gose has exactly those three elements, and its lactic side slips in against the creaminess of the cheese. Served very cold, it keeps the oil from settling in and you go back for another croquette.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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