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Picture yourself on a Greek island - these tomato fritters bring that feeling home. They turn juicy tomatoes into crunchy, herb-filled bites that'll make your taste buds dance. They're called Tomatokeftedes in Greece, and they mix sweet tomato flavor with fresh herbs and garlic. You'll love them as a starter or light dinner that really shows off what Greek food is all about.
When I had too many garden tomatoes last summer, I tried making these fritters and they became an instant hit. Even my kid who normally pushes away anything with tomatoes asked for more! The trick is cutting those tomatoes into tiny bits and letting all those herbs do their thing.
Key Ingredients and Shopping Advice
- Tomatoes: Go for juicy ones with deep color and strong smell. The ones from your garden or on the vine taste way better
- Fresh herbs: Mix dill with parsley to get that real Greek flavor
- Red onion: Look for ones that feel heavy and have tight skin for the strongest taste
- Garlic: Always grab whole cloves instead of the stuff in jars
- Plain flour: Any regular flour works fine, but try chickpea flour if you can't have gluten
- Lemon zest: If you can swing it, buy organic lemons to avoid chemicals in your zest
Step-by-Step Cooking Guide
- Step 1:
- Get Your Stuff Ready: Chop those tomatoes really small so they don't make things soggy. Let them sit in a strainer for about 10 minutes. Pat them dry with paper towels. Then mix with your finely chopped onions and crushed garlic.
- Step 2:
- Mix It All Together: Throw in all those chopped herbs with your tomato mix. Add some fresh lemon zest for a nice zing. Sprinkle salt and pepper bit by bit. Mix your flour and baking powder in a separate bowl first. Then gently fold this dry mix into your wet ingredients.
- Step 3:
- Cook Them Right: Get your olive oil hot but not smoking. Drop spoonfuls of mix in, but don't crowd the pan. Push them down a little so they cook evenly. Wait till you see golden edges before you flip them. Put them on paper towels while they're still hot.
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I'll never forget when I made these at our family BBQ and my neighbor from Greece tried one. She smiled and said they took her back to summers in Santorini. She told me her grandma always added a tiny bit of cumin to the mix. I use that trick every time now.
Sunny Mediterranean Flavors
What makes these fritters special is how they show off what Mediterranean cooking does best - taking simple ingredients and making them shine. Each bite brings you sunshine-filled tomatoes and aromatic herbs that transport you straight to a Greek taverna.
What To Serve With Them
Enjoy these golden treats while they're hot with some cool tzatziki or plain yogurt for dipping. They're fantastic on a sharing platter with some olives, chunks of feta, and warm pita bread.
Prep Ahead Options
You can fix the mixture up to four hours before cooking and keep it in the fridge. This actually helps the flavors mix together better, but you might need to drain off any extra juice before you start frying.
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These tomato fritters have become my favorite way to use up summer tomatoes. They remind me that great food isn't complicated - it's about treating good ingredients with respect and letting their natural goodness come through.
FAQ sur la recette
- → Can I prep these fritters in advance?
- Sure, just warm them up in a skillet or oven to make them crispy again.
- → What should I pair with them?
- Tzatziki, a tangy yogurt dip, or serve alongside your favorite main course.
- → Why do I need to remove excess tomato water?
- Getting rid of extra liquid ensures your fritters come out crunchier.
- → Can I swap fresh herbs with dried ones?
- Fresh gives the best taste, but dried can work—use them sparingly though!
- → How do I keep them from getting soggy?
- Lay them on paper towels after frying to soak up extra oil, then serve right away.