Greek Tomato Fritters with Feta (Ntomatokeftedes)
4 servings
30 minutes
Greek tomato fritters with feta, known as Ntomatokeftedes, are a culinary marvel from the island of Santorini. Where the sun generously gifts tomatoes with sweetness and richness, this recipe was born. The combination of juicy tomatoes, tangy feta cheese, and aromatic spices creates an unforgettable flavor—sweet with a hint of saltiness and herbal notes. Bulgur adds texture while herbs provide freshness. These golden fritters pair perfectly with tzatziki, giving the dish a refreshing contrast. They are fried to a crispy exterior but remain soft inside, making each bite a true delight. Suitable for summer dinners, appetizers or even breakfast, their aroma transports you straight to the sunny shores of Greece.
1
Boil bulgur in boiling water until cooked. Drain.
- Bulgur: 0.3 glass
2
Peel the tomatoes and remove the seeds, then chop them finely. Transfer to a bowl.
- Tomatoes: 4 pieces
3
Add finely chopped sun-dried tomatoes, crumbled feta, finely chopped herbs and onion, oregano, paprika, eggs, and bulgur. Season with salt and pepper. Gradually add coarse flour to achieve the desired dough consistency for shaping pancakes.
- Sun-dried tomatoes: 4 pieces
- Feta cheese: 120 g
- Fresh herbs: 20 g
- Spring onion: 2 pieces
- Dried oregano: 1 teaspoon
- Paprika: 1 teaspoon
- Chicken egg: 2 pieces
- Bulgur: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
- Coarse-ground flour: 1 glass
4
Heat olive oil in a pan.
- Olive oil: 2 tablespoons
5
Make small flat pancakes and fry in oil for about 4 minutes on each side until golden brown.
- Olive oil: 2 tablespoons