Ntomatokeftedes (Greek Tomato and Feta Fritters)

  • by XpatAthens
  • Friday, 20 February 2015
Ntomatokeftedes (Greek Tomato and Feta Fritters)

When I came across a tomato version otherwise known as ntomatokeftedes or Greek style tomato and feta fitters on Kopiaste I just had to try them and now was the perfect time with all of the perfectly ripe field tomatoes around. These tomato fritters get their tomato flavour in the form of ripe tomatoes and a couple of sun dried tomatoes are also tossed in for even more tomatoy goodness. One of the things that I really liked about the zucchini fritters was that they used a lot of fresh herbs and these tomato fritters use just as much. Another thing that I like about this recipe is the use of the bulgur wheat which makes them a bit healthier.

To get even more whole grains in there I replaced the all purpose flour with whole wheat flour. These Greek style tomato fritters came together just as easily as the zucchini fritters with the only real difference being the amount of flour that was required to handle the extra juices from the tomatoes. The tomato fritters were so good! They were nice and crispy on the outside and warm and moist and full of flavour on the inside. The tomato and feta combo is a great one and it worked really well in these fritters. I served the tomato fritters with a side of tzatziki, a Greek cucumber salad, for dipping.
(makes 4 servings)


4 large tomatoes (peeled, seeded and diced)
4 sundried tomatoes (chopped)
4 ounces feta (crumbled)
1/4 cup herbs (such as dill, mint, parsley, chopped)
2 green onions (sliced)
1 teaspoon oregano
1 teaspoon paprika
2 eggs
1/4 cup fine bulgur wheat
salt and pepper to taste
1 cup whole wheat flour
* whole wheat flour
2 tablespoons olive oil


1. Mix the tomatoes, feta, herbs, green onions, oregano, paprika, eggs, bulgur, salt and pepper in a large bowl.
2. Slowly mix in some whole wheat flour until the mixture becomes thick enough to form into patties.
3. Heat the oil in a pan.
4. Form the tomato mixture into patties and fry in the oil until golden brown on both sides, about 4 minutes per side.

Author: Kevin Lynch