Description
These Tomato Fritters are easy to make with juicy tomatoes and a quick herb batter that fries into crisp golden edges and tender centers. This simple recipe is one of the best healthy ideas for weeknight dinner and meal prep and brunch and party trays. Serve them warm with yogurt sauce or lemon for a quick appetizer that feels fresh and homemade.
Ingredients
- 3 medium tomatoes diced Ripe tomatoes
- 3/4 cup All purpose flour
- 1 Large egg
- 1/4 cup finely chopped Red onion
- 1/4 cup chopped Fresh parsley
- 2 cloves minced Garlic
- 1/3 cup crumbled Feta cheese
- 1 teaspoon Baking powder
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/3 cup for frying Olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon Lemon juice
Instructions
- The tomatoes turn from whole smooth fruit into uneven juicy pieces with seeds and pulp visible. Salt begins pulling moisture from the tomatoes so the pieces look glossy and slightly softened before mixing.
- Flour and egg and herbs fold into the tomatoes and create a thick speckled batter. The mixture changes from loose juicy pieces into a scoopable batter with red tomato chunks and green parsley spread unevenly throughout.
- The batter changes from one large mass into separate rustic mounds in hot oil. Each mound spreads slightly at the edges with tomato pieces and herbs still visible and the shapes look uneven and homemade.
- The bottoms set and the edges turn lightly golden while the tops stay soft and bumpy. Oil bubbles around the irregular edges and the fritters look firmer than before with tomato pieces pressed into the surface.
- The fritters turn over and reveal deeper golden brown undersides with crisp uneven patches. The shapes shift across the skillet and the second side cooks until both sides look browned and the centers look tender.
- The cooked fritters move from skillet to plate and become a finished serving with cool dip beside them. Golden edges and soft tomato centers show natural color variation while parsley and feta make the plate look fresh and homemade.
Notes
Pro Tips:
- Drain very juicy tomatoes for a few minutes so the batter stays thick and the fritters crisp better.
- Keep the fritters small because smaller mounds cook evenly and flip without breaking apart.
- Use medium heat so the outside browns slowly while the tomato center has time to set.
- Serve right after frying because Tomato Fritters taste best when the edges are still crisp.
Storage: Store leftover Tomato Fritters in an airtight container after they cool completely. Place parchment between layers so the browned edges do not stick together. Keep them in the refrigerator for up to 3 days. The texture will soften as they chill but the tomato flavor stays fresh and savory. Reheat them in a skillet or air fryer until the edges crisp again. Avoid microwaving when possible because it makes the crust soft. Freeze cooked fritters in a single layer first and then move them to a freezer bag. Reheat from frozen until warmed through and lightly crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 3 fritters
- Calories: 245
- Sugar: 5g
- Sodium: 510mg
- Fat: 14g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 58mg