Unmade Recipes

Tomatokeftedes - Greek Tomato Fritters

Name: Tomatokeftedes - Greek Tomato Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 servings
Cuisine: Veggie
Ingredients: 500 grams (1.1 pounds) ripe tomatoes; 150 grams (1 medium-large) red onion; 200 grams (7 ounces) feta cheese (crumbled); 1 tablespoon finely chopped fresh basil leaves (about 5-6 large leaves); 2 tablespoons finely chopped fresh parsley; 1½ teaspoons dried oregano; 1 teaspoon red wine vinegar; 1 teaspoon paprika (sweet red pepper); 160 grams (1 cup + 4 tablespoons) self-rasing flour (may need more); sunflower, corn oil, or other vegetable frying oil; salt and freshly ground pepper; 2-3 loaded tablespoons Greek yogurt

European

Veggie

16 servings

portionen

20 minutes

aktive zeit

40 minutes

gesamtzeit

Kochen beginnen

Zutaten

500 grams (1.1 pounds) ripe tomatoes

150 grams (1 medium-large) red onion

200 grams (7 ounces) feta cheese (crumbled)

1 tablespoon finely chopped fresh basil leaves (about 5-6 large leaves)

2 tablespoons finely chopped fresh parsley

1½ teaspoons dried oregano

1 teaspoon red wine vinegar

1 teaspoon paprika (sweet red pepper)

160 grams (1 cup + 4 tablespoons) self-rasing flour (may need more)

sunflower, corn oil, or other vegetable frying oil

salt and freshly ground pepper

2-3 loaded tablespoons Greek yogurt

Anweisungen

Finely chop the tomatoes. Add them to a large mixing bowl along with their juices.

Grate the onion on the coarse scale of a hand grater. Or pulse in a small food processor until finely grated, not mushy. Add it to the bowl with the tomatoes.

Add the fresh herbs, dried oregano, paprika, red wine vinegar, and season with freshly ground pepper. Stir to combine.

Marinate the mixture for 10-15 minutes at room temperature.

Meanwhile, heat the oil. Half fill a frying pan or a saute pan with oil and heat over medium-high heat.

Add the feta cheese into the batter. Season lightly with salt.

Mix in the flour gradually. You may need to add a little extra or slightly less, depending on how juicy your tomatoes are. The batter should be soft and hold its shape when taking a spoonful, but not too thick to be hand-shapable.

Wait until the oil gets sizzling hot (not smokey hot) at about 170°C / 340°F.

Take a spoonful of the batter and either dip it straight in the hot oil or use a second spoon to make a quenelle shape.

Deep-fry in batches until honey golden and crisp on both sides. Don't fry more than 5-6 fritters in one batch.

Transfer to paper towels for a few seconds.

Serve warm with Greek yogurt to dip in on the side. Enjoy!

Nährwertangaben

Portionsgröße

1 fritter

Kalorien

158 kcal

Gesamtfett

12 g

Gesättigtes Fett

2 g

Ungesättigtes Fett

9 g

Transfett

0.04 g

Cholesterin

11 mg

Natrium

145 mg

Gesamtkohlenhydrate

10 g

Ballaststoffe

1 g

Zucker insgesamt

1 g

Eiweiß

3 g