There’s something magical about transforming a few humble ingredients into a plateful of golden, crispy delight, and these tomatokeftedes are just that kind of culinary surprise waiting to happen.
I adore taking my spin on classic Greek recipes and sharing them with all of you. Today, it’s all about these incredible Tomato Fritters, also known as Tomatokeftedes.
Made with juicy, ripe tomatoes, fresh mint, and flat-leaf parsley, I think these are so flavor-packed; they’re also super nutritious! Their undisputed star ingredient is the tomato, which we enjoy in many forms.
Ever tried tomato jam? So good.
And the OT flavor of these fritters comes mostly from the addition of onion and garlic.
Tomato Fritters Tomatokeftedes Recipe Ingredients
- Tomatoes: Rich in vitamins C and K, they add juiciness and umami flavor.
- Onion: Adds savory depth and texture, while being low in calories.
- Garlic: Provides a robust flavor and has potential health benefits like boosting immunity.
- Mint: Offers a fresh, aromatic touch, known for aiding digestion.
- Parsley: Rich in vitamin K, it enhances flavor and provides antioxidants.
- Olive Oil: Heart-healthy fat, perfect for frying, adds richness.
Tomato Fritters Tomatokeftedes Recipe Ingredient Quantities
- 4 ripe tomatoes, finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons fresh mint, finely chopped
- 2 teaspoons fresh parsley, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Olive oil, for frying
How to Make this Tomato Fritters Tomatokeftedes Recipe
1. In a bowl of ample size, blend together the tomatoes that have been cut up, the onion, and the garlic. Stir the mixture well so that everything is combined, and it looks like one uniform ingredient.
2. Combine the tomato blend with the chopped mint and parsley.
3. In another bowl, blend the flour, baking powder, salt, and pepper with a whisk.
4. Slowly incorporate the dry mixture into the bowl containing the tomato mixture, constantly stirring until a thick batter forms.
5. Generously heat olive oil in a large frying pan over medium-high heat.
6. When the oil is hot, drop spoonfuls of the batter into the pan, and slightly flatten them to form fritters.
7. Fry the fritters in batches, cooking each side for about 3-4 minutes or until golden and crispy. Each fritter is a mini, almost instant pancake, just thick enough to hold the potatoes together and not so thick as to be a heavy, batter-fried mass. (Make sure that the oil is hot before adding the fritters; it should sizzle when you add a drop of water.)
8. A slotted spoon helps to remove the fritters from the pan. Use it to place the fritters on a plate lined with paper towels to drain excess oil.
9. Keep frying the remainder of the batter, adding oil as necessary and regulating the heat.
10. The tomatokeftedes are served hot, and you can garnish them with a little extra mint or parsley if you would like, but they are completely enjoyable as they come. I think of them as a cross between a falafel and a potato pancake, and they think of them as a way to use up either overabundant or overripe tomatoes.
Tomato Fritters Tomatokeftedes Recipe Equipment Needed
1. Mixing bowls (2)
2. Chopping board
3. Knife
4. Garlic press or mincer
5. Whisk
6. Large frying pan
7. Measuring spoons
8. Measuring cups
9. Slotted spoon
10. Paper towels
FAQ
- Can I use dried herbs instead of fresh mint and parsley?You can substitute dried herbs, but use them sparingly because they are concentrated in flavor. Start with about 1 teaspoon of each.
- Can these fritters be baked instead of fried?You can indeed bake them at 375°F (190°C) on a baking sheet lined with parchment for about 15-20 minutes, or until they are golden, flipping them halfway through.
- What type of tomato works best for this recipe?Use tomatoes that are ripe and packed with good flavor, such as Roma or vine-ripened tomatoes, since they have less moisture and a fuller taste.
- How can I prevent the fritters from being too soggy?Chop the tomatoes and drain them well before mixing. If you want to be extra safe, you can always pat them down with a paper towel to ensure that any extra moisture has been removed.
- Can I prepare the batter in advance?For the optimum texture, prepare the batter just before frying. However, it is perfectly fine to chop the ingredients ahead of time and combine them later.
- What can I serve with tomato fritters?A refreshing salad, tzatziki, or a meze platter pairs perfectly with these.
- Is there a gluten-free option for this recipe?You can replace the all-purpose flour with either a gluten-free baking mix or chickpea flour for a version free from gluten.
Tomato Fritters Tomatokeftedes Recipe Substitutions and Variations
Canned tomatoes, drained and diced, may be used in place of ripe tomatoes when the latter are out of season.
Instead of a small onion, use shallots for a much milder flavor.
Use shallots instead of a small onion for a milder flavor.
Note: A small onion in a recipe can be replaced with shallots in a 1:1 ratio, using the same amount as called for in the recipe.
Substitute fresh mint with dried mint, but use only 1 teaspoon since dried herbs are more concentrated.
Dried parsley can replace fresh parsley in recipes, using spoon for spoon in conversion. The measuring spoon should hold 1 teaspoon to yield the same flavor as 2 teaspoons of fresh parsley.
For a gluten-free option, swap out all-purpose flour for chickpea flour or a gluten-free baking mix.
Pro Tips
1. Tomato Preparation: Before chopping the tomatoes, consider removing the seeds and excess liquid to prevent the batter from becoming too watery. This will help your fritters hold together better and achieve a crispier texture.
2. Herb Enhancement: For a more intense flavor, gently bruise the mint and parsley with the flat side of a knife before chopping. This releases more of their essential oils, enhancing the aroma and taste of the fritters.
3. Garlic Intensity: If you love garlic, roast it beforehand to add a sweet and mellow depth to the fritters. Simply wrap a bulb in foil and bake at 375°F (190°C) for 45 minutes. Then, squeeze out the roasted garlic and mix it in.
4. Frying Technique: Use a thermometer to maintain oil temperature around 350°F (175°C). This ensures the fritters cook evenly and absorb less oil, making them crispier without being greasy.
5. Batter Consistency: If your batter is too runny, add a little more flour to absorb excess moisture. On the flip side, if it’s too thick, a splash of water or a bit of olive oil can help achieve the desired consistency.
Tomato Fritters Tomatokeftedes Recipe
My favorite Tomato Fritters Tomatokeftedes Recipe
Equipment Needed:
1. Mixing bowls (2)
2. Chopping board
3. Knife
4. Garlic press or mincer
5. Whisk
6. Large frying pan
7. Measuring spoons
8. Measuring cups
9. Slotted spoon
10. Paper towels
Ingredients:
- 4 ripe tomatoes, finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons fresh mint, finely chopped
- 2 teaspoons fresh parsley, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Olive oil, for frying
Instructions:
1. In a bowl of ample size, blend together the tomatoes that have been cut up, the onion, and the garlic. Stir the mixture well so that everything is combined, and it looks like one uniform ingredient.
2. Combine the tomato blend with the chopped mint and parsley.
3. In another bowl, blend the flour, baking powder, salt, and pepper with a whisk.
4. Slowly incorporate the dry mixture into the bowl containing the tomato mixture, constantly stirring until a thick batter forms.
5. Generously heat olive oil in a large frying pan over medium-high heat.
6. When the oil is hot, drop spoonfuls of the batter into the pan, and slightly flatten them to form fritters.
7. Fry the fritters in batches, cooking each side for about 3-4 minutes or until golden and crispy. Each fritter is a mini, almost instant pancake, just thick enough to hold the potatoes together and not so thick as to be a heavy, batter-fried mass. (Make sure that the oil is hot before adding the fritters; it should sizzle when you add a drop of water.)
8. A slotted spoon helps to remove the fritters from the pan. Use it to place the fritters on a plate lined with paper towels to drain excess oil.
9. Keep frying the remainder of the batter, adding oil as necessary and regulating the heat.
10. The tomatokeftedes are served hot, and you can garnish them with a little extra mint or parsley if you would like, but they are completely enjoyable as they come. I think of them as a cross between a falafel and a potato pancake, and they think of them as a way to use up either overabundant or overripe tomatoes.
