Over the last few weeks of summer I certainly enjoyed my fair share of the Greek zucchini fritters ! They are super simple to make and they are just packed full of great flavours. When I came across a tomato version otherwise know as ntomatokeftedes or Greek style tomato and feta fitters on Kopiaste I just had to try them and now was the perfect time with all of the perfectly ripe field tomatoes around. These tomato fritters get their tomato flavour in the form of ripe tomatoes and a couple of sun dried tomatoes are also tossed in for even more tomatoy goodness. One of the things that I really liked about the zucchini fritters was that they used a lot of fresh herbs and these tomato fritters use just as much. Another thing that I like about this recipe is the use of the bulgur wheat which makes them a bit healthier. To get even more whole grains in there I replaced the all purpose flour with whole wheat flour. These Greek style tomato fritters came together just as easily as the zucchini fritters with the only real difference being the amount of flour that was required to handle the extra juices from the tomatoes. The tomato fritters were so good! They were nice and crispy on the outside and warm and moist and full of flavour on the inside. The tomato and feta combo is a great one and it worked really well in these fritters. I served the tomato fritters with a side of tzatziki , a Greek cucumber salad, for dipping.
Ntomatokeftedes (Greek Tomato and Feta Fritters)
ingredients
- 4 large tomatoes (peeled, seeded and diced)
- 4 sundried tomatoes (chopped)
- 4 ounces feta (crumbled)
- 1/4 cup herbs (such as dill, mint, parsley, chopped)
- 2 green onions (sliced)
- 1 teaspoon oregano
- 1 teaspoon paprika
- 2 eggs
- 1/4 cup fine bulgur wheat
- salt and pepper to taste
- 1 cup whole wheat flour
- * whole wheat flour
- 2 tablespoons olive oil
directions
- Mix the tomatoes, feta, herbs, green onions, oregano, paprika, eggs, bulgur, salt and pepper in a large bowl.
- Slowly mix in some whole wheat flour until the mixture becomes thick enough to form into patties.
- Heat the oil in a pan.
- Form the tomato mixture into patties and fry in the oil until golden brown on both sides, about 4 minutes per side.
Greek Style Zucchini Fritters
Pumpkin and Feta Fritters
Kolokythokeftedes (Zucchini and Feta Balls)
Tomato Pie
Spinach and Feta Fritters
Thai Style Corn Fritters with Sweet Chilli Sauce
Tomato and Basil Pesto Parmesan Tart
Cod Baked in a Tomato and Feta Sauce
Apple, Cheddar and Bacon Fritters in Caramel Sauce
Jasmine says
September 30, 2009 at 12:49 amMmmm. 🙂
KennyT says
September 30, 2009 at 12:52 amYUM!
Heather says
September 30, 2009 at 1:10 amwow! those are so golden and delicious!
GarlicBOSS says
September 30, 2009 at 1:35 amKevin, the mixture of ripe tomatoes and sun dried tomatoes and crispy on the outside and moist on the inside. There is a lot going on with these fritters. Great recipe…thanks
MaryBeth says
September 30, 2009 at 2:36 amThis really looks like something my husband and father in law could really sink their teeth into..
Jenn says
September 30, 2009 at 3:09 amWhoa try saying that worl 10 times fast. hehe… I'm liking this a lot. Just right up my alley as I love tomatoes.
Ivy says
September 30, 2009 at 5:05 amYou did a great job Kevin, they look so crispy outside.
Divina Pe says
September 30, 2009 at 5:12 amThat's something different that I've never tried before. Looks really good.
Nina Timm says
September 30, 2009 at 5:56 amWe are going to try and cut out red meat from diet for a while and this will be so ideal!!!!
Rosa's Yummy Yums says
September 30, 2009 at 7:37 amFabulous fritters! Surely very tasty!
Cheers,
Rosa
Sophie says
September 30, 2009 at 10:11 amWaw,…Kevin!!! These look excellent in colour & size too!
Beautiful presented too!
MMMMMMMMMMMMMMMMMMM,…
Joanne says
September 30, 2009 at 10:15 amThis sounds like it would make a great lunch, especially with some tzatziki sauce! Isn't it amazing how the word fritter in a recipe typically signifies deliciousness.
VeggieGirl says
September 30, 2009 at 11:17 amFantastic fritters!
Amanda says
September 30, 2009 at 12:10 pmHow funny, I just did a very similar post as I made Greek tomato fritters in a Greek dinner 😉
Morta Di Fame says
September 30, 2009 at 12:31 pmI didn't know you could do this with tomato.
Carrie says
September 30, 2009 at 1:47 pmThese look amazing! I adore fritters of any kind, but I've never seen any kind of tomato fritters. They look awesome.
Tiffiny Felix says
September 30, 2009 at 2:09 pmHey, Kevin…I really want to make these. Is the bulger wheat cooked? And about how big were the tomatoes? Thanks! 🙂
Dawn says
September 30, 2009 at 2:18 pmhow do you stay so thin? I mean seriously.
Man those fritters look so damn good.
vibi says
September 30, 2009 at 2:39 pmThose look incredible… I know a tomatoe lover who's going to get a nice treat pretty soon!
Thanks for sharing!
♥peachkins♥ says
September 30, 2009 at 2:47 pmthese look good!
Anonymous says
September 30, 2009 at 4:12 pmYum! These would go well with a Tzatziki sauce!
CinnamonQuill says
September 30, 2009 at 4:34 pmI bet these would make a superb filling for a vegetarian gyro! Ahh; delicious.
We Are Not Martha says
September 30, 2009 at 4:51 pmYou always make amazing, crispy looking fritters!! These sound sooo good right about now 🙂
Sues
Dominique says
September 30, 2009 at 6:50 pmI tasted these tomato keftedes in Greece this summer: it was really delicious!!!! Now I have the recipe… thank you!
Laura says
September 30, 2009 at 8:02 pmThese look fabulous. I love sun dried tomatoes and feat.
Simply Life says
September 30, 2009 at 9:35 pmOh wow, those look amazing!
bigBANG studio says
September 30, 2009 at 10:16 pmHoly hotcakes! I just found your blog via Phoebe and Cara at BigGirlsSmallKitchen and I am in LOVE. Can't wait to try this- we have so many tomatoes in the desert right now! Happy cooking, and I look forward to following your future posts! Cheers, Lily
Kevin says
September 30, 2009 at 10:26 pmTiffiny Felix: Good catch. they were large field beefsteak tomatoes and the bulgar was a fine grind so it did not need to be pre-cooked.
Kristin says
September 30, 2009 at 11:38 pmSounds Amazing!!!!
Meaghan says
October 1, 2009 at 12:36 amThese look delicious. Where do you get all your recipe ideas? I only work part-time and I still could never find the time to cook as much as you do! Great job.
Muneeba says
October 1, 2009 at 12:42 pmMmmmm … a whole new flavor combo for me to try .. they look so pretty too!
angela@spinachtiger says
October 1, 2009 at 7:30 pmAnother good way to eat bacon and eggs.
Yiannab says
October 2, 2009 at 4:20 pmI made these the other day Kevin! They came out really good even though I went a little nuts with the dill and added too much.
I wonder how these would taste with basil?
Tiffiny Felix says
December 8, 2009 at 6:29 amHad to tell you I made these and they were delicious! Thanks! 🙂
http://bakeoff-flunkie.blogspot.com/2009/12/greek-tomato-feta-fritters.html