Tomato fritters (tomatokeftedes)

  • Preparation 25 min
  • Cooking 30 min
  • Servings About 15 fritters
  • Freezing Absolutely



  • 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



  • 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 !