Greek Tomato Feta Fritters (Domatokeftethes)

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I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
45 mins
Total Time:
1 hr 5 mins
18 fritters

There are so many great ways to enjoy fresh, sweet summer tomatoes, and much to my shock and amazement, these Greek-style fritters could be my new favorite. This is a major surprise, since I generally don't enjoy large, hot chunks of fresh tomato in a recipe. I'm okay with them being cooking down, and disappearing into a sauce, but I find them texturally challenging when they remain intact. Unless they're inside a crispy, herb-and-cheese-studded, fried fritter. In that case, I can't get enough.

This same basic idea can be used to enjoy pretty much any fresh, or frozen vegetables you like. Just make sure whatever you're mixing in will work with such as short cooking time, and if it won't, simply pre-cook it until tender, and proceed as shown. Above and beyond changing up the vegetable component(s), you can season and flavor these any way you want, so this recipe is a creative cook's dream. Having said all that, these were amazing made as is, so maybe try these first, and then add your own personal touches, but either way, I really hope you give these a try soon.

Greek Tomato Feta Fritters
Greek Tomato Feta Fritters. Chef John


  • 2 cups diced fresh tomatoes with juices

  • ½ cup packed grated zucchini

  • cup sliced green onions

  • 2 teaspoons kosher salt, or to taste

  • 1 teaspoon white sugar

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon dried oregano

  • 1 pinch cayenne pepper

  • ¼ cup chopped fresh Italian parsley

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped fresh basil

  • 3 ounces feta cheese, crumbled

  • ¾ cup all-purpose flour, or more as needed

  • ¾ teaspoon baking powder

  • vegetable oil for frying


  1. Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.

  2. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.

  3. Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.

  4. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.

  5. Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.

  6. Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

    Greek Tomato Feta Fritters
    Greek Tomato Feta Fritters. Chef John

Chef's Notes:

Use an 1/8- to 1/4-inch dice for the tomatoes.

You can use any type of onion you prefer. You can also add freshly chopped dill to this if you like.

The batter can be chilled longer, up to overnight, but if the mixture is too juicy after sitting, more flour might be needed.

Nutrition Facts (per serving)

170 Calories
5g Fat
25g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 170
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 19mg 6%
Sodium 1299mg 56%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 9%
Protein 7g
Potassium 348mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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