Tomatokeftedes – Greek tomato fritters

60 minutes



  • 1kg cherry tomatoes, ripe (or Santorini tomates if you can get hold of them!)
  • 75g of feta, mashed
  • 1 large red onion, grated
  • 1 tbsp of parsley, finely chopped
  • 1 tbsp of fresh mint, finely chopped
  • 1 tsp dried oregano
  • 70g of plain flour
  • 1 tsp baking powder
  • salt
  • freshly ground black pepper
  • oil, for frying


Start by preparing the tomatoes. With clean hands, squeeze the tomatoes until the skins have broken. Place them in a fine mesh sieve with some salt resting over a bowl and leave them for 30 minutes
Add the onions and tomatoes to a mixing bowl and combine with a spoon. Add the herbs and feta and mix with a fork. In a separate bowl, combine the flour with the baking powder, some salt and pepper
Add the dry mixture to the tomato mixture, stirring with a spoon until combined. The dough is ready when firm enough to make the balls - add more flour if needed
Place in a bowl covered in the fridge for 30 minutes, or preferably 2–3 hours, if you can wait!
Pour enough olive oil into a pan to coat the bottom and place over a medium-high heat
Using a dessertspoon, shape the dough into balls or patties. Lower them carefully into the hot oil. Repeat this process until the surface of the pan is comfortably filled. Fry the tomatokeftedes for about 2–3 minutes on each side until nicely coloured, place on a paper towel to absorb any excess grease
Enjoy this fabulous Greek island recipe, hot or cold, with some strained yoghurt to dip, some crusted bread and a sip of ouzo!