Tomatokeftedes (Tomato Balls)
Use up the last of the summer tomatoes to make one of my very favorite Greek street foods, Tomatokeftedes or Tomato Balls. These pan-fried tomato and feta fritters are truly delicious and the one new-to-me food item I couldn’t get enough of in Greece.
Servings 1 tomato ball
Cost $8
Equipment
- 1 Mixing bowl
- 1 Large skillet
Ingredients
- 2 cups tomatoes, peeled, seeded and finely diced (make sure to get ALL the seeds and juice out!) See instruuctions
- 1/2 tsp salt
- 1/2 cup minced onion
- 2 tbsp minced basil
- 1 tbsp minced mint
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup flour (may need more depending on how wet the tomatoes are)
- 1/2 cup crumbled feta
- Olive oil for frying
Instructions
- Fill a large bowl with ice water. set aside.
- Peel the tomatoes. Bring a large pot of water to a rolling boil. Cut an X on the top of each tomato. Drop the tomatoes into the boiling water and let them boil for 30 seconds. Remove with a slotted spoon and dunk into ice bath. Once cool, peel the skin off. Cut the tomatoes in half and remove all seeds and juice. Dice tomatoes.
- In a bowl combine, tomatoes, salt, onion, basil and mint. In another bowl, mix baking powder, baking soda and flour. Stir into tomatoes. Season to taste with PLENTY of salt. You don't want these under seasoned!
- Add about ⅛ inch of olive oil to a large skillet. Heat over medium-high. Spoon the batter into the oil, making about 3 inch long fritters, this should be about 1/4 cup of batter. Cook until golden brown on both sides, about 1-2 minutes per side.Drain on paper towels and serve with tzaziki Sauce
Nutrition
Serving: 1fritter