Greek-Style Tomato and Feta Fritters with Yogurt Lemon Sauce
These traditional Greek tomato and feta fritters are a rustic favorite from the island of Santorini. Made with juicy tomatoes, crumbled feta, and fresh herbs, the fritters are pan-fried until golden and crisp. Served with a cool, creamy yogurt lemon sauce, this dish is light yet satisfying — perfect as an appetizer, snack, or vegetarian meal.
⏱️ Time
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients
For the Tomato Feta Fritters:
3 medium ripe tomatoes, finely chopped (about 1½ cups)
½ small red onion, finely chopped
½ cup crumbled feta cheese
½ cup all-purpose flour (more if needed)
¼ cup chopped fresh parsley
1 tbsp chopped fresh mint (optional but traditional)
½ tsp dried oregano
¼ tsp black pepper
½ tsp baking powder
Olive oil, for fryiny
(Optional: Add a pinch of salt — but feta is already salty, so taste before adding.)
For the Yogurt Lemon Sauce:
½ cup Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil
1 small garlic clove, minced (optional)
Salt and pepper, to taste
Instructions
1. Prepare the Fritter Batter
1. In a bowl, combine chopped tomatoes, red onion, feta, parsley, mint, oregano, black pepper, and baking powder.
2. Add flour gradually until the mixture becomes thick enough to hold its shape but still moist — like a chunky batter.
3. Let the mixture rest for 10–15 minutes to absorb excess tomato juice.
2. Make the Yogurt Lemon Sauce
In a small bowl, whisk together Greek yogurt, lemon juice, zest, olive oil, garlic (if using), salt, and pepper. Chill until ready to serve.
3. Fry the Fritters
1. Heat 2–3 tbsp olive oil in a non-stick skillet over medium heat.
2. Drop spoonfuls of batter into the pan and flatten slightly.
3. Fry for about 2–3 minutes per side, until golden and crisp.
4. Transfer to a paper towel–lined plate to remove excess oil.
4. Serve
Serve fritters warm with a drizzle or side of yogurt lemon sauce and a sprinkle of fresh herbs.
Serving Suggestion
Enjoy as a starter or light main with a side of arugula salad or pita bread.
Notes & Tips
If tomatoes are very juicy, remove excess liquid before mixing to avoid soggy fritters.
For extra crispiness, you can mix in 1–2 tbsp breadcrumbs.
These can be baked at 200°C (400°F) for 20 minutes if you prefer a lighter version.
Frequently asked questions FAQ
Q: Can I make the batter ahead of time?
Yes, refrigerate for up to 4 hours — stir before frying.
Q: What can I use instead of feta?
Crumbled goat cheese or ricotta salata work well.
Nutritional Information
Calories: ~340 kcal
Protein: 12g
Fat: 22g
Carbohydrates: 24g
Fiber: 3g