Dish

Tomatokeftedes

Tomato Fritters

Tomatokeftedes are made by mixing chopped tomatoes, onions, garlic, herbs, and feta cheese with flour and eggs to form a batter. The batter is then shaped into small balls and fried until golden brown. The result is a crispy, savory snack that is bursting with flavor. Tomatokeftedes are typically served with a side of tzatziki sauce for dipping. They are a great way to use up ripe tomatoes and are perfect for summer entertaining.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Vegetable Dish

Origins and history

Tomatokeftedes are a traditional dish from the island of Santorini in Greece. They are believed to have originated as a way to use up excess tomatoes during the summer months when they are in abundance. Today, they are a popular appetizer throughout Greece and are often served at tavernas and meze bars.

Dietary considerations

Vegetarian, gluten-free (with appropriate flour substitution)

Variations

Some variations of tomatokeftedes include adding chopped mint or parsley to the batter, or using a different type of cheese such as kefalotyri or graviera. Some recipes also call for the addition of breadcrumbs to the batter to help bind it together.

Presentation and garnishing

Tomatokeftedes can be presented on a platter with a side of tzatziki sauce for dipping. They can also be garnished with fresh herbs such as parsley or mint. To make them look more appetizing, try serving them on a bed of lettuce or other greens.

Tips & Tricks

To prevent the batter from sticking to your hands, wet them with water before shaping the mixture into balls. Be sure to use ripe, juicy tomatoes for the best flavor. If the batter is too wet, add more flour to help bind it together.