Easy Greek Tomato Fritters (Print version)
Crisp-edged Greek tomato fritters made with ripe tomatoes, feta, onion, and fresh herbs.
# Ingredients:
For the fritters
01 -
1 1/2 lb (680 g) ripe tomatoes, finely chopped
02 -
1/2 medium red onion, finely grated or minced
03 -
2 scallions, thinly sliced
04 -
3/4 cup (115 g) crumbled feta cheese
05 -
1/4 cup chopped fresh parsley
06 -
2 tablespoons chopped fresh mint
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon sweet paprika
09 -
1 teaspoon red wine vinegar
10 -
3/4 teaspoon kosher salt, plus more as needed
11 -
1/4 teaspoon black pepper
12 -
1 cup (125 g) all-purpose flour, plus 2-4 tablespoons as needed
13 -
1 teaspoon baking powder
For frying and serving
14 -
1/2 cup (120 ml) olive oil or neutral oil, plus more as needed
15 -
1 cup (240 g) Greek yogurt, for serving
16 -
1 lemon, cut into wedges
# Instructions:
01 -
Finely chop the tomatoes and place them in a sieve over a bowl for 10 minutes. Press lightly to remove extra juice without crushing them dry.
02 -
In a large bowl, combine the drained tomatoes, red onion, scallions, feta, parsley, mint, oregano, paprika, vinegar, salt, and pepper.
03 -
Stir in 1 cup flour and the baking powder. The batter should be soft but hold on a spoon. Add 1-4 tablespoons more flour only if it looks runny.
04 -
Heat 1/2 inch of oil in a large skillet over medium-high heat until a small drop of batter sizzles immediately, about 340°F if using a thermometer.
05 -
Drop heaping tablespoons of batter into the oil and flatten gently. Fry in batches for 2-3 minutes per side, until crisp and deep golden.
06 -
Transfer the fritters to a rack or paper towel. Sprinkle lightly with salt and serve warm with Greek yogurt and lemon wedges.
# Good to know:
01 -
Best served hot, right after frying.
02 -
Drain tomatoes well before mixing to keep the batter from turning loose.
03 -
Makes about 18 small fritters.