These fresh tomato and oregano fritters with yoghurt make an ideal summer lunch dish. Use a glut of tomatoes from the garden or the market, and add in Greek flavours of feta and oregano. The fritters are gently fried until crisp and served on a bed of yoghurt and chopped fresh herbs – such as dill, mint, or parsley. Dish up this simple lunchtime dish in less than 30 minutes alongside a crisp green salad.
Why You’ll Love These Crispy Tomato Fritters
When the garden or local market is overflowing with ripe, juicy tomatoes, we’ve got to make the most of them. These fritters are incredibly simple to whip up, combining the natural sweetness of fresh tomatoes with the salty tang of feta and aromatic oregano. Frying them until perfectly golden creates a delightful crunch that pairs beautifully with the cooling, creamy herb yoghurt underneath. It’s a vibrant, satisfying dish that brings a taste of the Mediterranean straight to your lunchtime plate in less than 30 minutes.
Other tomato recipes
If you’re looking for other tomato recipes on the site you can check out the ones below:
Growing Tomatoes
I absolutely love it when it’s time to plant tomato seeds indoors at the end of January/early February. With the post-Christmas and New Year blues, short days, and likely cold and wet weather, it’s a joy to kick start the planting calendar.
From their tiny seeds to the first seedlings, and then nurturing them outdoors in the greenhouse (or continuing indoors) until the temperatures in May are warm enough, it’s a long journey. And once they are planted outside, that’s when the real labour of love begins! With frequent watering, pruning, and feeding with nutrients such as coffee grinds and crushed eggshells (yes, I even cooked up cleaned egg shells and crush them to sprinkle on the roots of my tomatoes!), until you reach harvest time in late July through to September.
Varieties of tomatoes to grow
I normally plant a variety of shapes and sizes. From the large ‘Beefsteak’ and ‘Marmande’, to the mid-sized normally high producers such as ‘Alicante’, ‘Crimson Crush’, ‘Roma’, and ‘Moneymaker’. Then there are the small and sweet cherry tomatoes where I go for the likes of Tumbling Tom, or ‘Sweet Success’. Last year, I saved seeds from a yellow Isle of Wight tomato I bought and they are just about ready to pick!
Yes. The key is managing the moisture! If your garden tomatoes are incredibly juicy, you will want to drain off a the excess liquid after chopping them.
You can bake the fritters by spraying the tray and then spraying the tops of the fritters and flipping them halfway through. But you will get a crispier finish by frying them in a non-stick pan.
Absolutely. Simply substitute the plain flour for your normal GF plain flour mix.
It’s lovely to use fresh herbs, but if you don’t have any to hand them substitute it for a good teaspoon of dried oregano.
Fresh Tomato and Oregano Fritters
Equipment
- large non-stick frying pan
Ingredients
- 400 g ripe tomatoes finely chopped
- 50 g feta cheese
- 5 g fresh oregano leaves finely chopped
- 1/2 red onion finely chopped
- 100 g plain flour gluten-free if needed
- 1 tsp baking powder
- 2 tbsp light olive oil
- 5 g dill/parsley/oregano/mint finely chopped
- 100 g Greek yoghurt
Instructions
- Finely chop your tomatoes and place them in a sieve over a bowl to catch the tomato water. Give them a good squeeze with your hands to help speed it up. You don't want the mixture getting soggy.
- In a large bowl, tip in the drained tomatoes, red onion, crumbled feta cheese, oregano, flour and baking powder. Season well and give everything a good stir to combine.
- Heat the light olive oil in a large non-stick frying pan. Once the oil is hot, shape the mixture into large golf balls with your hands and then flatten them slightly into a patty shape. Place them in the hot oil, being careful not to overcrowd the pan. You might need to do this in two batches in order not to overcrowd it. You should make 8 fritters from the batch.
- Fry for 4 minutes a side until golden brown and cooked through.
- Whilst the fritters are frying, combine the yoghurt and your chopped fresh herb of choice in a bowl together with some seasoning. Once it's well mixed, spread it on your serving dish.
- When the fritters are ready, place them on top of the yoghurt mix and serve alongside a crisp green salad.
Notes
- This recipe makes 8 fritters, 4 per person for a good lunch.
- If you don’t have fresh oregano to add to the fritter mixture then you can use 1 teaspoon of dried.
- I think dill works well with the yoghurt, but if like my husband you’re not a fan then you can use parsley or oregano.