Tomato Fritters

Peel tomatoes by dropping them in boiling water until their skins start to shrivel. Then remove from water and carefully peel away the skins, as tomatoes will be hot.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 8 large tomatoes, peeled and diced
  • 1⁄2 lb. Greek feta cheese, crumbled
  • 1 large egg, beaten
  • 3⁄4 cup all-purpose flour
  • 2 medium onions, peeled and grated
  • 1 tsp. dried oregano
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄2 cup olive oil


  • Place tomatoes in a colander and set aside to drain 15 minutes.
  • In large mixing bowl, combine tomatoes, feta, egg, flour, onions, oregano, salt, and pepper; mix together thoroughly until smooth and fluffy. Refrigerate and chill mixture 1 hour.
  • Heat oil in a deep-sided frying pan; take spoonfuls of chilled mixture and carefully drop into oil. Turn using spatula until both sides are nicely browned, approximately 5 to 6 minutes; remove with slotted spoon and place on platter lined with paper towels to drain.