Tomato & Oregano Fritters Recipe
Introduction
Tomato & oregano fritters are a delightful way to enjoy the fresh flavors of summer. Crispy on the outside and soft inside, these fritters combine ripe tomatoes, fragrant oregano, and creamy Greek cheese for a light, tasty treat.
Ingredients
- 500g ripe tomatoes, finely chopped
- 50g lighter Greek-style salad cheese, crumbled
- Small handful of oregano, leaves picked and finely chopped
- ½ red onion, finely chopped
- 150g plain flour
- 1 tsp baking powder
- 2 tbsp olive oil
- Small handful of dill, finely chopped
- 75g fat-free Greek yogurt
- Green salad, to serve
Instructions
- Step 1: In a large bowl, combine the chopped tomatoes, crumbled cheese, oregano, red onion, plain flour, and baking powder. Season the mixture well and stir until all ingredients are evenly mixed.
- Step 2: Heat the olive oil in a frying pan over medium-high heat. Drop heaped spoonfuls of the mixture into the pan, flattening each fritter slightly with a spatula or the back of a spoon.
- Step 3: Fry the fritters for 4 to 5 minutes on each side, or until golden brown and cooked through. You may need to cook them in two batches to avoid overcrowding the pan.
- Step 4: While the fritters cook, mix the finely chopped dill with the fat-free Greek yogurt. Season this sauce to taste.
- Step 5: Serve the fritters warm, accompanied by the dill yogurt sauce and a fresh green salad. Alternatively, spread most of the dill yogurt over a platter, arrange the fritters on top, and sprinkle with the remaining dill for a beautiful presentation.
Tips & Variations
- For a richer flavor, try using full-fat Greek cheese or yogurt instead of lighter versions.
- Add a pinch of chili flakes to the batter for a subtle heat.
- These fritters can be made gluten-free by substituting plain flour with a gluten-free blend.
- To keep fritters warm while cooking in batches, place them on a baking tray in a low oven (about 100°C/210°F).
Storage
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a non-stick pan over medium heat to retain crispness. The dill yogurt sauce is best served fresh but can be kept in the fridge for up to 24 hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these fritters?
Yes, you can freeze tomato and oregano fritters once cooled. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Reheat in the oven until hot and crispy.
Can I use dried oregano instead of fresh?
While fresh oregano gives the best flavor, dried oregano can be used in a pinch. Use about one-third of the amount since dried herbs are more concentrated.
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Tomato & Oregano Fritters Recipe
- Total Time: 25 minutes
- Yield: Approximately 10 fritters 1x
- Diet: Vegetarian
Description
These Tomato & Oregano Fritters are a delightful and light vegetarian dish, featuring ripe tomatoes, fresh oregano, and Greek-style salad cheese. Crispy on the outside and tender on the inside, they make a perfect snack or light meal served with dill-infused fat-free Greek yogurt and a green salad.
Ingredients
Main Ingredients
- 500g ripe tomatoes, finely chopped
- 50g lighter Greek-style salad cheese, crumbled
- Small handful of oregano, leaves picked and finely chopped
- ½ red onion, finely chopped
- 150g plain flour
- 1 tsp baking powder
- 2 tbsp olive oil
For Serving
- Small handful of dill, finely chopped
- 75g fat-free Greek yogurt
- Green salad, to serve
Instructions
- Prepare the batter: Tip the finely chopped tomatoes, crumbled cheese, chopped oregano, and red onion into a large bowl. Add the plain flour and baking powder, then season well with salt and pepper. Stir everything gently but thoroughly to combine into a consistent batter.
- Heat the olive oil: Place a frying pan over medium-high heat and add the olive oil. Allow it to heat until shimmering but not smoking.
- Cook the fritters: Drop heaped spoonfuls of the batter into the hot pan, shaping each into a small patty by flattening slightly with a spatula or the back of a spoon. Cook the fritters over medium heat for 4 to 5 minutes on each side until they are golden brown and cooked through. You may need to cook these in two batches to avoid overcrowding.
- Prepare the dill yogurt sauce: While the fritters cook, combine the finely chopped dill and fat-free Greek yogurt in a small bowl. Season this mix with salt and pepper to taste and stir well.
- Serve: Serve the warm fritters with the dill yogurt sauce alongside a fresh green salad. Alternatively, spread most of the dill yogurt mixture on a serving platter, arrange the fritters on top, and scatter the remaining dill over them for a decorative finish.
Notes
- Ensure the tomatoes are well-drained to avoid overly wet batter that won’t hold shape when frying.
- Use a non-stick frying pan for best results to prevent sticking and breaking.
- The fritters can be made ahead and gently reheated in a low oven to retain crispness.
- This recipe is vegetarian and can easily be served as a light lunch or appetizer.
- If preferred, substitute the lighter Greek-style salad cheese with feta for a stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
Keywords: Tomato fritters, oregano fritters, vegetarian snack, Greek-style cheese, Mediterranean recipe, dill yogurt sauce
