Hi! I hope you are having a beautiful end of your weekend.  In today’s post sharing a delicious gluten-free tomato fritters recipe. We call these Domatokeftedes in Greek. I like to refer to these as one of the most popular taverna appetizers in Greece. What’s to love about them? Crispy on the outside & soft on the inside tomato fritter is packed with so much flavor. I love adding fresh herbs to make this appetizer delicious! So here’s the deal I have a recipe I enjoy using for these but I had to adjust that recipe because I’m using gluten-free flour and almond flour. What I did do differently this time? I added one egg, gluten-free flour, and almond flour, and I love adding feta to the mix. I did a combination of fresh mint & dill too. Pair these with tzatziki dip or just plain yogurt. Add a squeeze of lemon to the mix too. I do hope you enjoy this recipe. 

Let’s get to the cooking! 

Domatokeftedes (Tomato Fritters) Recipe

Servings: 12 fritters 

• 4 large tomatoes (preferably ripe & grated)
• 2 cloves of fresh garlic, grated
• 3 green onions, finely diced (See notes)
• 2 tablespoons of Fage yogurt or plain yogurt
• 1 egg  ( see note)
• Handful of fresh mint chopped
• Handful of fresh dill chopped
• Pinch of paprika powder
• Salt & pepper to taste
• 1 cup of all-purpose gluten-free flour 
• 1/4 cup of almond flour 
• Optional: Add crumbled feta to the mixture 

To serve: Lemon juice or tzatziki dip pair well with these tomato fritters. 

Method:

1. Prepare the tomatoes. Halve the tomatoes and then take one half and grate it using a large handheld grater. I include the seeds and the juice too. Add the grated tomato to a large bowl. 
2. Grate the garlic as well and add to the tomato mix. Add the yogurt, diced leek, egg, mint, dill, and paprika.  Mix to combine. Add the flours, salt, and pepper to the mix and mix to combine. Make sure you don’t overmix. Let the dough rest a bit in the refrigerator for a few minutes. 
3. To make perfect tomato fritters, heat olive oil in a large sauté pan over medium-low heat. Add a tablespoon of batter to the pan and cook 4-5 fritters for 4 minutes per side until golden brown. Test to check if they are cooked through. It is really easy to not thoroughly cook these in the center, as I made that mistake years ago. I know a few restaurants in Greece did the same thing too. Remember to cook slowly and steadily.  Drain excess oil by placing the cooked fritters on a paper towel-lined plate. Finally, serve with a fresh dill and yogurt dip.

Enjoy! Kali Orexi. 

Notes:

• You can add any of your favorite herbs to these fritters. I have tried oregano, rosemary, basil, mint, and dill. My all-time favorite mix is dill and mint. 
• If you don’t want to add egg, replace it with what I like to call a flax egg. That is 1 tablespoon of flaxseed to 3 tablespoons of water. Mix to combine and there you have a good egg replacement. 
• When cooking these fritters it might take some practice to get them to the right temperature. Adjust your temperature and cooking times. I normally test 1 fritter first to see what works best. 
• You can use a toothpick in the center of the fritter to make sure the middle is cooked. If it comes out clean, it is good to go. 
• I add feta cheese to my mixture for more flavor. 
• My favorite cooking oil is olive oil but you can also use vegetable or corn oil. 
• Serving these with tzatziki dip is so good! 
• You can replace the green onion with your favorite onions. Leeks work really well with this too.