Greek Tomato Fritters - the best summer snack or summer appetizer (and definitely the best summer tomato recipe!) These crispy tomato fritters layer flavor and texture with juicy summer tomatoes, creamy-tangy Feta cheese, crispy breadcrumbs, aromatic oregano, and fresh mint and parsley. Serve simply with a squeeze of lemon, or make a 5-minute sun-dried tomato Greek yogurt for dipping. (plus the Greek yogurt dip gives you some protein!) For the Tomato Fritters ▢4 ripe large tomatoes (about 1 1/2 pounds) ▢1/4 cup finely chopped mint ▢1/4 cup finely chopped parsley ▢1/4 cup finely chopped green onion ▢1/2 cup sun-dried tomatoes, roughly chopped (see note) ▢3 ounces feta cheese, crumbled ▢1/2 teaspoon dried oregano ▢1 teaspoon baking powder ▢Kosher salt, to taste ▢Ground black pepper, to taste ▢2 tablespoons breadcrumbs ▢1/2 cup all purpose flour ▢1 tablespoon semolina flour ▢3 tablespoons extra virgin olive oil, plus more for frying For the Sun-Dried Tomato Dip ▢3/4 cup Greek yogurt ▢1/3 cup sun-dried tomatoes (see note) ▢Lemon juice, to taste ▢Kosher salt, to taste To Make the Sun-Dried Tomato Dip (Optional) 1. Blend. To a food processor or blender, add the yogurt, 1/3 cup sun-dried tomatoes, and 1 teaspoon of lemon juice. Blend until smooth. Season with salt and more lemon juice to taste, then cover and store in your refrigerator until you’re ready to serve. To Make the Tomato Fritters 1. Seed and chop the tomatoes. Quarter them from stem to bottom, then carefully slice the seeds away from the flesh and discard the seeds. Chop the flesh into small pieces and place it in a bowl. 2. Make the fritter batter. To the bowl with the tomatoes, add the mint, parsley, green onion, sun-dried tomatoes, feta, oregano, baking powder, salt, pepper, breadcrumbs, all purpose flour, and semolina flour. Mix gently to incorporate, without over-mixing so the feta cheese retains a crumbly texture. Now add the olive oil and mix gently. The consistency should be thick and somewhat dry. 3. Preheat your skillet. Add a few tablespoons of olive oil to a medium nonstick or cast-iron skillet and heat over medium heat. Line a large plate or sheet pan with paper towels and set near your stove. 4. Shallow fry: To shape the first fritter, use two tablespoon measures or large metal spoons. With one, scoop up a large spoonful of batter, then gently pass the batter between spoons, turning and smoothing each side until you form a tight ball shape. Place the shaped fritter into the hot oil and gently flatten with the back of the spoon to create a pancake shape. 5. Repeat. Continue shaping and pressing fritters into the pan without overcrowding, frying each fritter for about 3 minutes per side and replenishing the oil as necessary. Do not be tempted to turn them earlier. The fritter must be golden in color so that it won’t fall apart – only flip once. Transfer the cooked fritters to the prepared plate or sheet pan to drain. 6. Serve the fritters warm or at room temperature alongside the dip. How to Serve Tomato Fritters The versatility of these fritters means you can enjoy them in numerous ways. - As a meze: Add tomato fritters to a selection of cheeses and olives on a mezze platter. - Add to a pita: Want to switch up your sandwich options? Combine a tomato fritter with Tzatziki Sauce and your favorite salad greens in a Pita, wrap, or sandwich bread. - As an appetizer: Tomato fritters are delicious as an appetizer alongside this sun-dried yogurt dip. - As a main course: If you’re looking for a vegetarian option for dinner, these tomato fritters are substantial enough to serve as a main meal with a Traditional Greek Salad. - Add to a lunchbox: These tomato fritters are delicious when cold or at room temperature, so they’re ideal for lunch or school snacking. #tomato #tomatoes #tomatorecipes #greekrecipe #greekfood #summerrecipes #summerfood #vegetarian #vegetarianrecipe #EasyRecipes #greekyogurt - @themediterraneandish