Best 7 Greek Tomato Pancakes Recipes

GREEK TOMATO PANCAKES

Steps:

• Halve tomatoes and grate on the largest holes of a grater into a colander. Chop the spring onions.
• Mix the grated tomatoes and the chopped spring onions.
• Beat the egg and whisk in the egg. Beat in the flour, season, mix well to make a thick smooth batter.
• Heat a non-stick frying pan and fry spoonfuls of the batter mix, cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to a plate.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

GREEK STYLE SWEET AND SAVORY PANCAKES (TIGANITES)

Steps:

• In a medium bowl, dissolve the yeast and the sugar in the lukewarm water.
• To the same bowl, add the flour, the salt, and the egg. Mix well to combine to a smooth batter. Cover with a clean kitchen towel and set the mixture aside for 20 minutes.
• After 20 minutes, and if you are making savory pancakes, gently incorporate the crumbled Feta cheese.
• Heat a 12"non-stick skillet and add the olive oil. When the oil is hot, but not smoking, spoon about 2 TBSP. of the batter into the pan, forming about a 3" pancake. When the pancakes get a nice color, flip them over. Cook them in batches, about four at a time.
• When they are ready, transfer them to a plate lined with paper towels and continue cooking the rest of the pancakes.
• Serve the pancakes warm with a drizzle of warm honey. If you make the sweet version, add some chopped walnuts too. My kids like to top these with Nutella or jam as well!

TOMATO PANCAKES

Steps:

• In a blender, combine the tomatoes, eggs and oil; cover and process until the tomatoes are finely chopped. In a small bowl, combine the flour, baking soda and salt. Stir in the tomato mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with butter and syrup if desired.

TOMATO PANCAKES

Steps:

• Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
• Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
• Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

CORN AND TOMATO PANCAKES WITH GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then place the tomatoes in a bowl. Shear off the corn kernels with a sharp knife (you should have about 1 cup) and stir into the tomatoes.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, salt, pepper and baking soda together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients and stir until they are just combined (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Meanwhile, make the dressing: Put the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt and pepper into the bowl of food processor and pulse, scraping the sides with a rubber spatula as needed, until the herbs are chopped and the dressing is thoroughly combined. Pour into a serving bowl and set aside.
• Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make another pancake. Sprinkle 2 tablespoons of the corn and tomato mixture over each pancake, then sprinkle each with about 1/4 teaspoon cornmeal. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute 30 seconds. Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the second side, about 1 minute 30 seconds more.
• Transfer the pancakes, vegetable side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, corn and tomato mixture and cornmeal to make more pancakes.
• When ready to serve, place 3 pancakes on each plate. Drizzle with the Green Goddess Dressing and top each serving with some of the whole herbs and chive batons.

GREEK POTATO PANCAKES

Steps:

• In a medium bowl, beat the egg; add the potatoes, spinach, feta cheese, bread crumbs and salt, stir until combined.
• Pour the oil 1/4 inch deep into a large skillet.
• Heat the oil over medium-high heat until it bubbles when a little potato mixture is dropped inches.
• Drop the batter by tablespoonsful into the oil.
• Cook until golden on bottom; turn and cook until golden on second side, about 3 minutes per side.
• Drain on paper towels.