Tomatokeftedes (Fried Tomato Balls) with Yogurt Sauce
This traditional dish from the island of Santorini, Greece is a perfect summer appetizer and best served with a delicious side of yogurt sauce.
Ingredients
For the tomato fritters:
- 1 kg tomatoes finely chopped
- 2 medium onions finely chopped
- 210 g feta cheese crumbled
- 200 g fine semolina
- 1 tsp baking powder
- 1 tbsp dry oregano
- 15 basil leaves finely chopped
- salt
- pepper
- sunflower oil for frying
For the yogurt sauce:
- 400 g strained yogurt
- 4 tsp mint finely chopped
- 2 tsp lime juice
- 2 tsp olive oil
- salt
- pepper
Instructions
For the tomato fritters:
- Place all the tomato fritter ingredients in a deep bowl and mix well with your hands until all the ingredients are well combined. Cover the bowl with cellophane wrap and refrigerate for 1 hour.
- Remove from refrigerator. Take a small amount of the mixture and shape it into a round ball. Repeat the process for the remaining mixture.
- Heat a generous amount of sunflower oil in a deep pot over medium heat. Once heated, add the tomato fritters and fry until golden brown.
- Remove the fritters with a slotted spoon and transfer to a plate lined with paper towels. Allow them to drain.
For the yogurt sauce:
- In a bowl, mix together the strained yogurt, mint, lime juice, and olive oil, well seasoned with salt and pepper. Mix until all of the ingredients are completely combined.
- Serve the tomato fritters with the yogurt sauce.
Notes
Chef’s tip: Chilling the mixture in the refrigerator contributes to achieving fluffier tomato balls.
In case the tomatoes are overly ripe, allow them to strain in a colander to eliminate excess juice.
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