Greek Tomato Fritters
Savor the taste of the sun-kissed island of Santorini with these mouthwatering Greek tomato fritters! Bursting with fresh tomatoes, aromatic herbs, and a hint of onion, these crispy delights are a must-try for any vegan foodie. Perfect as a snack or appetizer, they’re incredibly easy to whip up and will transport your taste buds straight to the Mediterranean!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 handful basil
- 2 medium onions
- 1 handful pepper mint
- 300 g cherry tomatoes (10.6 oz)
🫙Pantry Staples(2)
- 1 tsp baking powder (5 ml)
- 16 tbsp plain flour (240 ml)
🧂Spices & Seasonings(3)
- Black pepper to taste
- 1 handful dill (optional)optional
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Cut the cherry tomatoes in half.
- 2
Dice the onion finely.
- 3
Coarsely chop the basil, mint, and dill (if using).
- 4
Combine everything in a bowl, add salt, baking powder, and mix well with your hands or a spoon.
- 5
Start adding the flour until the mixture is nice and firm.
- 6
Heat up some frying oil in a pan or pot.
- 7
When hot, scoot the fritters into it using two spoons.
- 8
Cook until golden brown on both sides.
- 9
Serve hot and enjoy.
💡 Pro Tips
- ✓Salt the diced tomatoes and let them sit for 15 minutes before mixing, then drain off the released liquid, since tomatoes shed roughly 20-30% of their volume in water once salt draws it out through osmosis, and skipping this step leaves the batter too wet to hold together in oil.technique15 minutes, 20-30% liquid release
- ✓Add baking powder at 1 teaspoon per cup of flour and mix it in just before frying, since prolonged contact with the acidic tomato juice triggers the baking powder's reaction early, causing the fritters to lose lift by the time they hit the oil.ingredient1 tsp per cup flour
- ✓Heat the frying oil to 350-365°F before adding fritters, since this range flash-sears the exterior fast enough to form a crust that seals in moisture, preventing the tomato juices from turning the fritters greasy or soggy.equipment350-365°F
- ✓Fry the fritters for 2-3 minutes per side and avoid crowding the pan, since dropping the oil temperature below 325°F by adding too many at once causes them to absorb excess oil instead of crisping.timing2-3 minutes per side, keep oil above 325°F
- ✓Add flour gradually in small increments until the batter just holds its shape on a spoon, since over-flouring past a roughly 1:1 flour-to-wet-vegetable ratio makes the interior dense and bread-like rather than tender and vegetable-forward.technique~1:1 flour-to-vegetable ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Greek Tomato Fritters
Savor the taste of the sun-kissed island of Santorini with these mouthwatering Greek tomato fritters! Bursting with fresh tomatoes, aromatic herbs, and a hint of onion, these crispy delights are a must-try for any vegan foodie. Perfect as a snack or appetizer, they’re incredibly easy to whip up and will transport your taste buds straight to the Mediterranean!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 handful basil
- 2 medium onions
- 1 handful pepper mint
- 300 g cherry tomatoes (10.6 oz)
🫙Pantry Staples(2)
- 1 tsp baking powder (5 ml)
- 16 tbsp plain flour (240 ml)
🧂Spices & Seasonings(3)
- Black pepper to taste
- 1 handful dill (optional)optional
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Cut the cherry tomatoes in half.
- 2
Dice the onion finely.
- 3
Coarsely chop the basil, mint, and dill (if using).
- 4
Combine everything in a bowl, add salt, baking powder, and mix well with your hands or a spoon.
- 5
Start adding the flour until the mixture is nice and firm.
- 6
Heat up some frying oil in a pan or pot.
- 7
When hot, scoot the fritters into it using two spoons.
- 8
Cook until golden brown on both sides.
- 9
Serve hot and enjoy.
💡 Pro Tips
- ✓Salt the diced tomatoes and let them sit for 15 minutes before mixing, then drain off the released liquid, since tomatoes shed roughly 20-30% of their volume in water once salt draws it out through osmosis, and skipping this step leaves the batter too wet to hold together in oil.technique15 minutes, 20-30% liquid release
- ✓Add baking powder at 1 teaspoon per cup of flour and mix it in just before frying, since prolonged contact with the acidic tomato juice triggers the baking powder's reaction early, causing the fritters to lose lift by the time they hit the oil.ingredient1 tsp per cup flour
- ✓Heat the frying oil to 350-365°F before adding fritters, since this range flash-sears the exterior fast enough to form a crust that seals in moisture, preventing the tomato juices from turning the fritters greasy or soggy.equipment350-365°F
- ✓Fry the fritters for 2-3 minutes per side and avoid crowding the pan, since dropping the oil temperature below 325°F by adding too many at once causes them to absorb excess oil instead of crisping.timing2-3 minutes per side, keep oil above 325°F
- ✓Add flour gradually in small increments until the batter just holds its shape on a spoon, since over-flouring past a roughly 1:1 flour-to-wet-vegetable ratio makes the interior dense and bread-like rather than tender and vegetable-forward.technique~1:1 flour-to-vegetable ratio