Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4
Summer is never over with these tasty tomato fritters! These summer fritters are made with tomatoes, feta, and fresh dill. I love how these fritters are bursting with flavor. They are slightly crisp outside and moist inside. I make sure to always whip up a big batch as these delicious tomato fritters are gone in a blink! Enjoy these fritters by themselves or with yoghurt.
If you are searching for an easy and quick appetizer or side dish, then you have to give these tomato fritters a try. They are very easy and quick to make. These fritters are loaded with real tomato flavors. In the middle of winter, and you found yourself craving these tomato fritters, simply use sun-dried tomatoes and make a little different recipe with a very special flavor!
INGREDIENTS
4 and ½ tbsp flour
2 eggs
1 tbsp tomato paste
4 tomatoes, 1 and ½ c. when chopped
¼ c. crumbled feta
2 tbsp chopped fresh dill
¼ c. olive oil to fry
¼ tsp salt
¼ tsp ground black pepper
HOW TO MAKE TOMATO FRITTERS
Step 1: Beat the eggs. Take the seeds off the tomatoes and gently squeeze to get rid of the excess juice. Chop the tomatoes into tiny chunks and toss in the beaten eggs. Then, stir in the tomato paste. Fold in the crumbled feta and whisk in the flour. Note that you might need to add a bit more flour as the tomatoes might still release some juices when combined with other ingredients. At this point, you should have a slightly thicker batter than a cake batter.
Step 2: To the batter, stir in the chopped fresh dill, salt, and black pepper.
Step 3: In a large skillet, heat the olive oil. Once the oil is hot, drop a teaspoon of the batter into the skillet and fry for about 30 seconds per side until done. On a paper towel, transfer the fritter. Repeat with the remaining batter.
Step 4: Serve the tomato fritters warm. Enjoy!
Nutrition Facts:
Serving Size: 4 fritters | Calories: 221 | Sugar: 4.9 g | Sodium: 280 mg | Fat: 18.8 g | Carbohydrates: 9.5 g | Protein: 6.5 g | Cholesterol: 101.3 mg
Ingredients
- 4 and ½ tbsp flour
- 2 eggs
- 1 tbsp tomato paste
- 4 tomatoes, 1 and ½ c. when chopped
- ¼ c. crumbled feta
- 2 tbsp chopped fresh dill
- ¼ c. olive oil to fry
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
Step 1: Beat the eggs. Take the seeds off the tomatoes and gently squeeze to get rid of the excess juice. Chop the tomatoes into tiny chunks and toss in the beaten eggs. Then, stir in the tomato paste. Fold in the crumbled feta and whisk in the flour. Note that you might need to add a bit more flour as the tomatoes might still release some juices when combined with other ingredients. At this point, you should have a slightly thicker batter than a cake batter.
Step 2: To the batter, stir in the chopped fresh dill, salt, and black pepper.
Step 3: In a large skillet, heat the olive oil. Once the oil is hot, drop a teaspoon of the batter into the skillet and fry for about 30 seconds per side until done. On a paper towel, transfer the fritter. Repeat with the remaining batter.
Step 4: Serve the tomato fritters warm. Enjoy!
