Tomato fritters
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Medium
These tomato fritters are one of my favorite quick weeknight dinners, ready in just 50 minutes from start to finish. I love how versatile they are, packed with fresh herbs, creamy feta, and juicy tomatoes that come together in a crispy golden exterior. Tomatoes are loaded with lycopene, a powerful antioxidant that supports heart health, and the best part is this recipe won't break the bank since most ingredients are pantry staples. Whether you serve them warm with a squeeze of lemon or at room temperature, they're utterly delicious and surprisingly simple to make.
Ella x
Ingredients
- ½ tbspextra virgin olive oil
- ½red onion(small red onion, finely chopped)
- 2 clove/sgarlic clove(garlic, grated to a purée)
- 450 gramsclassic vine tomatoes( pack classic vine tomatoes, finely chopped)
- 100 gramsfeta(feta, crumbled)
- 25 gramsparsley(pack parsley, leaves finely chopped, plus more to serve)
- 2 sprig/soregano(oregano, leaves finely chopped, plus more to serve )
- 4 sprig/smint(mint, leaves torn, plus more to serve)
- 2british blacktail free range large eggs(British Blacktail Free Range Large Eggs, lightly beaten)
- 50 mlswhole milk
- 175 gramsself-raising flour
- 200 mlsessential olive oil( olive or sunflower oil, for frying)
- 1lemon(lemon, cut into wedges)
Detail level
Instructions
- 1
Heat the extra virgin olive oil in a frying pan and sauté the onion over a low heat until soft but not coloured. Mix in the garlic and cook for 3 minutes more. Leave to cool.
- 2
Mix the tomatoes, onion, garlic, feta and herbs in a bowl. Add the eggs and milk. Season well. Gradually add the flour to the tomato mixture, stirring it all together. You should end up with something like a lumpy pancake batter. Season again – it needs good seasoning.
- 3
Heat 1cm olive or sunflower oil in a large frying pan and add spoonfuls of the mixture to make fritters 8-9cm across. Cook the batter in 4 batches, for about 4 minutes on the first side until the fritters are golden underneath and have a firm base, then flip and cook for 2-3 minutes on the other side, making sure the fritters are cooked through and piping hot. Turn the heat down if they get too dark.
- 4
Lift the fritters onto a double layer of kitchen paper to soak up excess oil. You could keep the first batches warm in a low oven on a baking tray lined with kitchen paper while you cook the rest off. Serve on a big plate with lemon wedges and sprigs of the herbs.
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