Elevated Snacks · Greek
Greek Tomato Keftedes
I make these fritters with juicy tomatoes, feta, and fresh herbs, frying them until the exterior is perfectly golden and crisp.
Why This Works
The mixture of fresh tomatoes and tangy feta, held together with just enough flour, creates a fritter that is both light and savory.
The Upgrade
Add a teaspoon of finely grated lemon zest to the batter for a bright citrus lift.
Chef's Secret
Michelin TechniqueDrain the tomatoes well, otherwise, the fritters will be too soggy and fall apart during frying.
Ingredients
Total time including resting: 35 min
Directions
Drain the chopped tomatoes for several minutes, reserving some of the liquid.
10 minIn a bowl, mix tomatoes, feta, herbs, and scallions.
3 minGently fold in flour until you reach a thick, batter-like consistency.
2 minHeat olive oil in a skillet over medium-high heat.
5 minDrop spoonfuls of the mixture into the oil, frying until golden brown on both sides.
6 minDrain on paper towels.
2 minServe while hot, ideally with a side of tzatziki.
Wine Pairing
Rosé of Xinomavro
Rosé
The BottleKir-Yianni Akakies Rosé
The refreshing acidity of this rosé is essential to cut through the oil of a fried fritter. The wine's strawberry-tart profile harmonizes perfectly with the feta and tomato combination.
Nutrition per Serving
290
calories
9g
protein
28g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tzatziki Dip
Cool yogurt, cucumber, and garlic dip offers a refreshing contrast to the hot, fried fritters.
Ingredients
Directions
Place grated cucumber in a clean kitchen towel and wring vigorously to remove all excess moisture.
In a mixing bowl, combine the yogurt, garlic, vinegar, salt, and olive oil, whisking until emulsified.
Fold in the dehydrated cucumber and fresh dill until evenly incorporated.
Taste and adjust seasoning if necessary; the balance should be bright and garlicky.
Transfer to a chilled serving dish and garnish with a drizzle of olive oil.
Serve immediately alongside warm Greek tomato keftedes.
Side Dish
Marinated Olives and Radishes
Serve a bowl of high-quality olives and sliced radishes for a punchy, crisp appetizer spread.
Ingredients
Directions
Combine the olive oil, lemon juice, toasted fennel seeds, and red pepper flakes in a glass mixing bowl.
Whisk the marinade vigorously to emulsify the ingredients.
Add the olives to the bowl and toss thoroughly to ensure they are evenly coated.
Gently fold the shaved radishes into the mixture, preserving their crisp structure.
Allow the ingredients to macerate at room temperature for 10 minutes to marry the flavors.
Transfer to a chilled serving bowl and garnish with fresh parsley immediately before service.
Member Reviews
How did it turn out?
Rate this recipe
Perfect Greek flavors. Followed it step by step and it was flawless.
My new go-to. Even my picky kids cleaned their plates.