In this video we are making good use of our home grown green tomatoes and we’re bringing the flavours of Greece to your table with these mouthwatering Greek Green Tomato Fritters! We’ll guide you step-by-step through the process of creating these crispy delights that are a perfect blend of tangy, savoury, and aromatic.
PS: We start the video by saying “The winter is almost upon us”. This is because the video was filmed at the end of November 🙂
The ingredients are simple and wholesome, reflecting the Greek cuisine’s emphasis on fresh produce. We believe that good food brings people together, and these Greek Green Tomato Fritters are the ideal dish to share with loved ones during gatherings or to savour as a delightful snack any time of the day.
So, are you ready to embark on a culinary journey to Greece without leaving your kitchen? Hit play, grab your apron, and let’s make these irresistible Greek Green Tomato Fritters together! Don’t forget to like, subscribe, and hit the notification bell for more delicious recipes from Greece!.
INGREDIENTS
1 kilo green, unripe tomatoes
200g red, ripe tomatoes
3-4 sun dried tomatoes
2 large onions
540g plain flour
A bunch of fresh parsley
5-6 leaves of fresh basil
1tbsp dried spearmint
2 tbsp dried oregano
2 tsp baking powder
200g Greek Feta cheese
salt/pepper to taste
A dash of extra virgin olive oil
Olive oil or sunflower oil for frying
If you enjoy this recipe, give it a thumbs up, share it with your fellow food enthusiasts, and leave a comment below sharing your experience with these Greek Green Tomato Fritters. We love hearing from our community of food lovers!
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Hello and welcome to the @Greekosophy channel. We post videos about Greece. The true, authentic, traditional Greece. We do not promise you perfect and professionally made videos. We are human and we will make mistakes. But we guarantee to always show you the traditional Greece and to offer our honest reviews, feedback and information.
The winter is almost upon us. And here at Greekosophy in our back garden we have been growing tomatoes for the past few months. And unfortunately our tomato plants are still full of tomatoes but because of the weather it’s impossible for them to ripe soon enough. So we’ve made
A decision and we collected all the green tomatoes from our plants and we made Greek Ntomatokeftedes, which translates to Tomato Patties or Tomato Balls, with our green tomatoes and some ripe. So welcome to the Greekosophy channel. My name is Stam. Today we’re going to make Ntomatokeftedes Me Prasines Ntomates.
Keep watching. So let’s have a look at the list of ingredients. We would need about a kilo of green tomatoes. These are all the green tomatoes we got from our garden. There’s a lot more than a kilo, so
We’re only going to need a kilo. They come in all sizes and colours of green and they’re not store bought, as you can guess. So they’re all delicious. But look at the different sizes. Doesn’t matter if they’re blemished or unblemished, they’re all good to eat. And we’re going to need about 200 g
Of our green… sorry, of our red, of our ripe tomatoes from our garden, as well. So you can see cherry, beef tomatoes, middle size, everything will be absolutely fine for these tomato patties. The rest of the ingredients, we are going to use some Greek sun dried tomatoes, about three or four of
Them. These are the ones we bought from the island of Tinos and we still need to make these videos. But we’re going to put them in our tomato fritters. Two onions, they don’t have to be red, they
Can be white. We need 540 g of plain flour. We also need a good bunch of parsley. We have kept some of this in the freezer, so we’re going to defrost it and use it. We also need about five,
Six, even more leaves of fresh basil. We’re going to have to use about a teaspoon of dried spearmint. We might use a couple of them, to be honest. And we’re also going to use one to two
Teaspoons of dried oregano… sorry, two tablespoons of dried oregano, all the way from Crete. Also two teaspoons of baking powder. And we’re finally going to use some leftover Feta cheese. Greek Feta cheese. You can use up to 200 g or whatever is left in your fridge. So we have
Prepared our ingredients. We’ve chopped our green tomatoes. As you can see, very coarsely because we’re now going to blend them in our blender. And the 200 g of red tomatoes, we grated them in just a normal cheese grater and we’ve also grated our onions. And these ones could not be grated, so
I’m going to add them in the blender together with the tomatoes. Nothing goes to waste. And 2 tablespoons of the dried oregano and 1 tablespoon of spearmint. And the smell is amazing. And I chopped the parsley together with a few leaves of the fresh basil in there. And three large sun
Dried tomatoes all the way from Tinos in Greece and our leftover Feta which we’re going to use later on. So we have our trusted little blender here, so basically we’re just going to add a few tomatoes.
Now they are quite dry because they’re green. They don’t have a lot of juice in them, so what I’m going to do is I’m going to add a tiny little bit of olive oil. Extra virgin olive oil. Just
So the blender hopefully works it in a nice paste. Just a little bit cuz then the juice will take over. Okay, so you can see, there’s a lot of… plenty of juice in there and there’s a nice paste to use. So what we need to do is add it
To another bowl and continue with the remainder of our green tomatoes. The last of the green tomatoes. So it’s time to add the few bits of onion that we couldn’t grate. There you go. We can get rid of the knives. So you can see a nice paste.
We’re taking a large bowl and we’ve added our flour. We passed it through a sieve, so it’s nice and fluffy. And we’ve added the baking powder and we gave it a nice stir and now all
We need to do is just make a little bit of a well in the middle and add the paste. Here we go. Now don’t worry if there’s a lot of liquid, we can always add more flour at the end. Now we’re going to add the grated red tomatoes with
The juices. We’re basically adding the ingredients. The grated onions with their juices and we’re going to crumble the Feta cheese. It’s going to crumble more as we make little fritters and balls out of it, so don’t worry if it’s too coarse at the moment. We give that a nice stir again to
Amalgamate all the ingredients, all the way from the bottom to the top. And now we add the fresh herbs. Now we add the dried herbs. And I’ve just remembered that I forgot to slice and finely chop the sun dried tomatoes, so I’m just going to do that
Now. You can cut them in as many large or small pieces as you would like. I like to cut them as thin as possible. We’re going to review these particular tomatoes from Tinos island in another video. We’re going to add the link to it, in case you want to see
It. And all goes there. Nandia is always stealing the food. And last but not least, a couple of pinches of black pepper and salt. And now the fun part. And for those of you who have kids, this is the best
Part for them. You can actually put them to knead it for you and that’s a good way of teaching kids how to cook. We need to make sure that all the ingredients are mixed well with the flour. You can see there’s still plenty of flour at the
Bottom but as I said, if you use up all the flour at the bottom and the mix is still a bit soft and watery you can always add more flour. The smells, the scent, you’ve got fresh herbs, you got the tomato smell, you
Know, they are not store-bought tomatoes, they are grown in our back garden so the smell even when you just walk through them is just unbelievable. And then you have Greek oregano straight from Crete and the onions and everything here, it’s just
Amazing. I think it needs a little bit of flour.As you can see, it’s still a bit watery so you need this to be able to stand on its own, ideally, when it’s fried. Okay, maybe two, three tablespoons of flour. Just do it there
Okay, yeah, that looks a lot better. Now that the flour is going to be incorporated and in case you add a lot more flour than needed, you can always add a little bit of olive oil to bring it to the right
Consistency. As you can see, it is a little bit sticky but that’s to be expected. I will personally add just a little dash of olive oil. It will make my life a lot easier when I mix it all together and I think that the mix is now well
Blended. Now, you can set it aside, you can cover it and leave it in the fridge if you want for a few hours or up to when it’s time to cook it. And in fact you can keep the mix in your fridge
And use it after a few days. I haven’t tried to put it in the freezer. I know that you can make the fritters and put them in a bowl and then freeze them and when you want to make some and
Cook them you just defrost them and you can fry them then. But we are starving and this is made to fresh. So Nandia is going to have the next task of showing you how to do them and how to fry them.
So, our Greek friends will be laughing here because we’re going to use a wok to fry our tomato fritters. And the reason for that is that you don’t need a lot of oil but just enough so
They can both fry properly in both sides. So we use a wok, because you can put the oil and it creates a much deeper… it is much deeper in depth, so you can use the frer uh
You can use olive oil as if you’re a typical Greek. Today we’re using sunflower oil. I know it’s not the healthiest, definitely not the healthiest but it gives a lighter touch to the tomato
Fritters. And Nandia is going to now show you how to prepare them. Now, you don’t have to do it yourself but it’s a good skill to have. But you can make them into patties, it’s up to you how you make them.
Into balls, into meatball size, things like that. So okay, please my friends don’t laugh. I’m going to try to do it. This is something that a chef friend of mine showed me many years ago. I will try
To remember it. Sorry Mario. Okay, so you’re going to take a little piece of this, not much and basically you’re going to use the two spoons and you’re going from one side to another.
It can have a little bit of a round shape like an almond most likely. This is something that a friend of mine showed me many years ago, he’s a chef, so I’m hoping I’m doing it well. So please
Don’t laugh, okay? I’m trying. I don’t know, is the olive oil…? – We can try. Dip the first one. – OK, let’s see. Oops. Okay. We’ll see. Let’s try another one. I think it needs less, not that much. In case you find that the inside of the tomato fritter still
Needs a little bit of cooking, it feels a little bit raw, what you can do is once you put it in the pan you can squash it, so it becomes kind of a patty, a fritter as you can see now.
So basically it’s not as thick in the middle. It thins out, so all the sides inside out are cooked. It all depends on your preference. There is no meat in there, it’s all fresh ingredients, so if you want it crispy on the outside and a little bit of rawness,
If you can call it that, inside that’s fine. But if you prefer that it’s well cooked inside out, then you can give it a squeeze to flatten it a bit. Or you can make it into patties directly, flat, round patties and that is also fine.
Look how many we’ve made up to now. There’s quite a lot, plus those. And have a look… and have a look how much we still got left. So if you feel that you’ve got enough, you don’t need to fry them all. You can cover it, refrigerate it
And make fresh ones when you’re hungry. It will last for a few days in the fridge. You have nice, crispy, hot Ntomatokeftedes. And here they are. As you can see, in various sizes, so you can create smaller,
Bite size, larger. As I said, it’s fun when the kids are around because you can have them create their own sizes and shapes. And this is so healthy. All we’ve used is our tomatoes from our back garden, sundried tomatoes from Greece, organic, Feta cheese, fresh
Herbs, dried herbs, a bit of flour or a lot of flour and some onions. Very healthy and very tasty.