Tomato Fritters (Ntomatokeftedes)

Recipes |

Today is the last day of August, so we are saying goodbye to summer with a very summery recipe using our go-to summer ingredient: tomatoes. We love tomatoes in the summer, as they are at their best during this time of the year. So we pick them to make our tomato passata. Using nothing but tomatoes and no added salt, this ingredient is as close to the flavours of nature as you would expect. We cook with it during the winter, as we wait for the new tomatoes next year.

In this recipe however, we’ve only used fresh tomatoes, as a way to say goodbye to a sweet, sunny summer.

This recipe comes from the island of Santorini, and traditionally the local variety of small cherry tomatoes is used. Look for tomatoes with a thick flesh as they will add structure to your fritters. We’ve added our favourite fresh and dried herbs, but as always feel free to omit anything you don’t like, or add anything you prefer. And yes, us Greeks fry our fritters in olive oil, so do give it a try!

Serves 6

6 medium tomatoes
2 medium onions
1 large bunch of fresh mint
1 small bunch of fresh parsley
½ tsp dried spearmint
½ tsp dried oregano
½ tsp dried basil
½ tsp dried thyme
salt, pepper (to taste)
2 eggs
70g graviera cheese
150g feta cheese
150g flour
plenty of olive oil (for frying)
chilli vinegar (to serve)

Roughly chop the tomatoes and place them in a large bowl. Very finely chop the onion and add it to your tomatoes. Let it rest until you prepare the rest of your ingredients. The juices of the tomatoes will soften up the onions.

Very finely chop your fresh herbs. Grate your graviera cheese. Crumble your feta cheese.

Add the fresh herbs, dried herbs and cheeses to your bowl and stir well. Season with salt and pepper.

Add the flour and mix everything well together. You should have a thick batter, resembling a slightly thicker cake batter.

Place a large frying pan over medium-low heat and add your olive oil. Start with 5cm. Warm it up until simmering. Add one tablespoon of your mixture, carefully so as not to overcrowd the pan. The fritters should be partially submerged in the olive oil.

Fry until golden on the one side -be patient, it takes a few minutes. Flip and fry until the other side is golden too. Remove your fritters and let them rest in paper towels until you finish frying.

Serve drizzled with chilli vinegar!

Buy the products

ImageNamePriceBuy
Organic Greek Feta
Organic Greek FetaFrom: £11.40
Classic Greek Cheese Selection
Classic Greek Cheese Selection£30.00
Greek Spearmint
Greek SpearmintFrom: £4.00
Greek Thyme
Greek ThymeFrom: £4.00
Sea Salt Fine
Sea Salt FineFrom: £2.00
Balsamic Chilli Vinegar
Balsamic Chilli Vinegar£5.00
Greek Oregano - Ground
Greek Oregano - GroundFrom: £4.00
22°C Organic Extra Virgin Olive Oil
22°C Organic Extra Virgin Olive Oil£32.50
Ergani Organic Extra Virgin Olive Oil
Ergani Organic Extra Virgin Olive OilFrom: £9.00

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