Greek Tomato Fritters with Sun-Dried Tomato Yogurt Dip
By Ruth Bardis
Category
Appetizer & Mezze
Cuisine
Greek
Servings
12
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 Minutes
Make the most of tomato season with this Greek favorite! Layers of herbs, spices, and sun-dried tomatoes give these simple fritters so much flavor, and shallow-frying them lends the most addictively crispy texture. Use tomatoes that are firm when ripe and not too watery–you want to avoid adding excess flour so the fritter stays light and airy.
Ingredients
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3/4 cup Greek yogurt
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1/3 cup sun-dried tomatoes (see note)
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Lemon juice, to taste
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Kosher salt, to taste
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4 ripe large tomatoes (about 1 1/2 pounds)
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1/4 cup finely chopped mint
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1/4 cup finely chopped parsley
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1/4 cup finely chopped green onion
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1/2 cup sun-dried tomatoes, roughly chopped (see note)
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3 ounces feta cheese, crumbled
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1/2 teaspoon dried oregano
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1 teaspoon baking powder
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Kosher salt, to taste
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Ground black pepper, to taste
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2 tablespoons breadcrumbs
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1/2 cup all purpose flour
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1 tablespoon semolina flour
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3 tablespoons extra virgin olive oil, plus more for frying
For the Sun-Dried Tomato Dip (optional, or serve with lemon wedges)
For the Tomato Fritters
Directions
To Make the Sun-Dried Tomato Dip (Optional)
Blend. To a food processor or blender, add the yogurt, 1/3 cup sun-dried tomatoes, and 1 teaspoon of lemon juice. Blend until smooth. Season with salt and more lemon juice to taste, then cover and store in your refrigerator until you’re ready to serve.
To Make the Tomato Fritters
Seed and chop the tomatoes. Quarter them from stem to bottom, then carefully slice the seeds away from the flesh and discard the seeds. Chop the flesh into small pieces and place it in a bowl.
Make the fritter batter. To the bowl with the tomatoes, add the mint, parsley, green onion, sun-dried tomatoes, feta, oregano, baking powder, salt, pepper, breadcrumbs, all purpose flour, and semolina flour. Mix gently to incorporate, without over-mixing so the feta cheese retains a crumbly texture. Now add the olive oil and mix gently. The consistency should be thick and somewhat dry.
Preheat your skillet. Add a few tablespoons of olive oil to a medium nonstick or cast-iron skillet and heat over medium heat. Line a large plate or sheet pan with paper towels and set near your stove.
Shallow fry. To shape the first fritter, use two tablespoon measures or large metal spoons. With one, scoop up a large spoonful of batter, then gently pass the batter between spoons, turning and smoothing each side until you form a tight ball shape. Place the shaped fritter into the hot oil and gently flatten with the back of the spoon to create a pancake shape.
Repeat. Continue shaping and pressing fritters into the pan without overcrowding, frying each fritter for about 3 minutes per side and replenishing the oil as necessary. Do not be tempted to turn them earlier. The fritter must be golden in color so that it won’t fall apart – only flip once. Transfer the cooked fritters to the prepared plate or sheet pan to drain.
Serve. Fritters can be served warm or at room temperature alongside the dip.
Recipe Note
- If you’re using dry-packed sun-dried tomatoes: Hydrate them in warm water for a few minutes to plump them up. For oil-packed, simply drain and chop.
- Use a knife, not a blender, grater, or food processor to chop the fresh tomatoes and remove their seeds. A machine or grater can release too much moisture, which leads to adding more flour to bind the fritters and creates a denser fritter.
- Batter Too Crumbly? These fritters do not have an egg to help bind the mixture, so ensuring enough flour is essential. If you find the mixture too dry to hold its shape, add 1 tablespoon of flour and 1 tablespoon of extra virgin oil. If, on the other hand, you like the creaminess that eggs achieve, go ahead and add one to the mixture. The batter needs to be fried right away or it will become soggy.
- Store the cooked fritters in an airtight container in the fridge for up to 2 days. I don’t freeze them as the taste becomes slightly sour.
Nutrition
Calories 120, Fat 5.8 grams, Cholesterol 7.1 milligrams, Fiber 1.9 grams, Vitamin C 11 milligrams, Carbs 13.3 grams, Saturated Fat 1.7 grams, Sodium 145.9 milligrams, Sugar 4.7 grams, Calcium 94.5 milligrams, Protein 4.9 grams, Monounsaturated Fat 3000 milligrams, Potassium 393.9 milligrams, Vitamin A 15.3 milligrams, Iron 1.5 milligrams