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Crispy Greek tomato herb fritters are the ultimate summer snack made from sweet ripe tomatoes combined with fresh dill parsley and bright lemon zest They deliver the flavors of the Mediterranean in every golden bite and are a favorite for sharing around the table
The crispy edges and fragrant herbs instantly remind me of vacations along the coast I usually make these when my herb pots are overflowing and my family gathers in the kitchen eager to snack as soon as they hit the platter
Ingredients
- Ripe tomatoes: Finely chopped to give a juicy sweet base Choose deep red tomatoes that smell fragrant for best flavor
- Red onion: Chopped for a gentle bite Look for firm onions with glossy skin for freshness
- Fresh garlic: Minced for depth of flavor Use heavy bulbs with tight skins for pungency
- Lemon zest: Gives bright Mediterranean notes Pick unwaxed lemons and zest before juicing for maximum aroma
- Plain flour: For holding everything together Use unbleached if possible for the cleanest flavor
- Baking powder: Adds lightness to the batter Check the date on your tin to be sure it is active
- Dill: Finely chopped to add delicate herby brightness Go for fresh sprigs not wilted bundles
- Parsley: For freshness and color Flat leaf parsley holds up best in the heat
- Salt and black pepper: Season to taste Always test your salt level after mixing the batter
- Olive oil: For frying Use extra virgin for the richest taste and golden finish
Step-by-Step Instructions
- Prepare the Tomatoes:
- Chop ripe tomatoes into very fine small cubes Place them in a large bowl and let any extra juices accumulate at the bottom of the mixing bowl
- Mix the Aromatics and Herbs:
- Add the chopped red onion minced garlic lemon zest fresh dill and parsley to the tomatoes Gently fold until everything is evenly distributed with bursts of color throughout
- Form the Batter:
- Sprinkle in the plain flour baking powder salt and black pepper Stir gently Do not overmix just bring together into a thick but scoopable dough The mixture should hold easily on a spoon without being runny
- Fry the Fritters:
- Coat the base of a frying pan generously with olive oil Set the pan over medium heat and let it shimmer before dropping in spoonfuls of batter Space them apart Cook for about three minutes per side pressing gently with a spatula until deep golden and crispy on both surfaces
- Drain and Serve:
- Lift each fritter with a slotted spatula and set on a wire rack or paper towel to drain excess oil Serve piping hot before they lose their crisp
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Fresh dill is always my favorite part The scent while frying fills up the kitchen and takes me back to my first time making these with my aunt in a bustling summer garden She insisted on using handfuls of herbs and I still follow her advice
Storage Tips
Store any leftover fritters in an airtight container in the refrigerator They keep well for up to two days Reheat in a hot oven or toaster oven to revive the crispiness never microwave as it will make them soggy Freeze uncooked shaped fritters flat on a tray then transfer to a bag and fry straight from frozen for quick snacks
Ingredient Substitutions
Swap dill for fresh mint to switch up the herbs or use green onions instead of red if that is what you have Gluten free flour blends work in place of plain flour The tomatoes are key so use the ripest most flavorful ones you can find
Serving Suggestions
Serve hot with a big dollop of Greek yogurt or a squeeze of lemon alongside other meze like olives and hummus They work beautifully tucked into pita with crunchy lettuce Try pairing with a crisp green salad for a simple dinner
Cultural Context
These tomato fritters also known as tomatokeftedes are a specialty from the Greek island of Santorini They celebrate the abundance of summer produce and the tradition of transforming humble ingredients into shareable feasts Every family has their own secret herb blend and I have fond memories of friendly debates over whose batch is best
Recipe FAQs
- → What makes these fritters crispy?
Pan-frying the mixture in hot olive oil creates a golden, crispy crust while keeping the inside tender.
- → Can other herbs be used?
Yes, you can swap dill and parsley with mint or chives to personalize the flavor profile.
- → Should tomatoes be drained before mixing?
Finely chop the tomatoes and drain any excess liquid to prevent soggy fritters and ensure a better texture.
- → Is it possible to bake instead of fry?
Pan-frying gives optimal crispiness, but you may bake on a lined tray for a lighter version, though texture may differ.
- → What is the best way to serve them?
Serve hot and crispy, garnished with lemon wedges or paired with a tangy yogurt dipping sauce.
- → Can flour alternatives be used?
You can substitute with chickpea or gluten-free flour for different textures or dietary needs.