Tomatokeftedes are crispy Greek tomato fritters made with fresh tomatoes, crumbled feta, and Mediterranean herbs, then shallow-fried until golden and served with a creamy sun-dried tomato yogurt dip. Their savory, herb-forward flavor and contrasting textures make them an ideal appetizer or meze.
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In a large bowl, combine the chopped tomatoes, fresh mint, parsley, green onions, sun-dried tomatoes, and crumbled feta cheese.
Add the breadcrumbs, dried oregano, salt, and pepper to the bowl.
Using your hands, gently mix all the ingredients together until just combined.
Drizzle in 1 tablespoon of extra virgin olive oil and mix again.
Heat 1/2 cup of olive oil in a large skillet over medium-high heat.
Using two spoons, drop spoonfuls of the mixture into the hot oil, flattening them slightly to form small patties.
Fry for 2-3 minutes per side, until golden brown and crispy.
Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
To make the dip, combine the Greek yogurt and sun-dried tomatoes in a food processor.
Blend until smooth.
Serve the warm tomato fritters with the sun-dried tomato dip, garnished with fresh parsley if desired.
Store cooled fritters in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes until warmed through and crispy.
Yes, form the patties and refrigerate them on a baking sheet for up to 4 hours before frying, or freeze for up to 1 month. Fry from cold, adding 1–2 minutes to cook time.
The mixture may be too wet. Drain the chopped tomatoes thoroughly in a colander or squeeze gently in a clean cloth to remove excess moisture before mixing. The breadcrumbs act as a binder; don't skimp on them.
Yes, brush formed patties lightly with olive oil and bake at 400°F (200°C) for 12–15 minutes until golden, turning halfway. They won't be as crispy but will still be delicious.
Use crumbled ricotta salata, queso fresco, or kasseri cheese for a similar briny, crumbly texture. Reduce added salt slightly if using a saltier alternative.
Canned tomatoes contain too much liquid; drain them very well and squeeze out excess moisture. Fresh tomatoes are preferred for better flavor and texture control.
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