Vegan Tomatokeftedes (Greek Tomato Fritters)

Name: Vegan Tomatokeftedes (Greek Tomato Fritters)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Greek
Ingredients: 5 medium Tomatoes (ripe, diced and thoroughly drained); 150 grams Vegan feta cheese (crumbled); 1 small Red onion (finely chopped); 1/4 cup Parsley (fresh, chopped); 2 stalks Spring onion (finely sliced); 2 tablespoons Fresh mint (fresh, chopped); 1 tablespoon Dill (fresh, chopped); 1/2 to 3/4 cup All-purpose flour (as needed for binding); 1/2 teaspoon Salt (or to taste); 1/4 teaspoon Black pepper (or to taste); 1/2 cup Olive oil (for frying)

Tomatokeftedes are traditional Greek tomato fritters, and this vegan version captures all the authentic flavors and crispy texture. Packed with fresh herbs like mint, dill, parsley, and spring onion, mixed with diced tomatoes and crumbled vegan feta, these savory patties are shallow-fried until golden brown. They make a fantastic appetizer, meze, or light lunch, offering a burst of Mediterranean freshness in every bite.

#Vegan

#Greek

#Fritters

#Appetizer

#Summer

#Plant-based

#Mediterranean

#Tomato

#DrVeganBlog

#Meze

Vibrant Mixture Ready for Frying

Recipe Information

35m

Prep Time

15m

Cook Time

50m

Total Time

Servings

Medium

Greek

English

Nutrition (per serving)

250

Calories

Protein

25g

Carbs

15g

Fat

Golden Fritters Frying in the Pan

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Crispy Tomatokeftedes Served

Instructions

0/5 completed

1
Dice the tomatoes and place them in a colander to drain excess liquid for at least 15 minutes. Press gently with a spoon or your hand to help release as much moisture as possible. This step is crucial for achieving crispy fritters.
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15m
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Dice the tomatoes and place them in a colander to drain excess liquid for at least 15 minutes. Press gently with a spoon or your hand to help release as much moisture as possible. This step is crucial for achieving crispy fritters.
15m
Don't skip draining the tomatoes; too much moisture will make the fritters soggy and hard to form.
2
While the tomatoes are draining, finely chop the red onion, parsley, spring onion, fresh mint, and dill. Ensure all herbs and onions are uniformly chopped.
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5m
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While the tomatoes are draining, finely chop the red onion, parsley, spring onion, fresh mint, and dill. Ensure all herbs and onions are uniformly chopped.
5m
Chop herbs finely to distribute their aromatic flavors evenly throughout the fritters.
3
In a large mixing bowl, combine the thoroughly drained tomatoes, chopped red onion, spring onion, parsley, mint, dill, crumbled vegan feta, salt, and pepper. Gradually add the all-purpose flour, mixing well after each addition, until a thick, cohesive batter forms that can be easily shaped.
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5m
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In a large mixing bowl, combine the thoroughly drained tomatoes, chopped red onion, spring onion, parsley, mint, dill, crumbled vegan feta, salt, and pepper. Gradually add the all-purpose flour, mixing well after each addition, until a thick, cohesive batter forms that can be easily shaped.
5m
The amount of flour needed may vary depending on the moisture content of your tomatoes. The mixture should hold its shape when scooped.
4
Take spoonfuls of the mixture and gently flatten them into round or oval-shaped fritters, about 1/2 inch thick. Place them on a plate or baking sheet as you form them.
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10m
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Take spoonfuls of the mixture and gently flatten them into round or oval-shaped fritters, about 1/2 inch thick. Place them on a plate or baking sheet as you form them.
10m
Lightly wet your hands with water or olive oil to prevent the mixture from sticking while you shape the fritters.
5
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, carefully place the fritters into the pan, ensuring not to overcrowd it. Fry for 3-5 minutes on each side until they are golden brown and crispy. Remove the fried fritters and place them on a paper towel-lined plate to drain any excess oil. Serve warm.
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15m
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Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, carefully place the fritters into the pan, ensuring not to overcrowd it. Fry for 3-5 minutes on each side until they are golden brown and crispy. Remove the fried fritters and place them on a paper towel-lined plate to drain any excess oil. Serve warm.
15m
Maintain a consistent oil temperature for even cooking and optimal crispiness. Fry in batches if necessary to avoid lowering the oil temperature too much.