Fried Tomato and Onion Fritters with Dill & Tzatziki Sauce

The Rebelle
10 portions
15 minutes
Cooking Time
5 minutes

The Rebelle variety is ideal for this recipe as it contains less liquid. Before frying all the fritters, you can start with a trial by immersing a single fritter in the oil to ensure that the oil is hot enough and the fritters puff up well. You can then fry the remaining fritters without worry after this test.


  • 1 cup diced and drained tomato (preferably "Rebelle" or "Potelée") (1 tomato)
  • 1 small onion, finely minced (about ½ cup of onion)
  • Juice of half a lemon
  • 2 tablespoons roughly chopped dill
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • A large pinch of salt
  • Vegetable oil, for frying

For the tzatziki sauce:

  • ¾ cup sour cream
  • 1 Lebanese cucumber, grated and drained
  • Juice of half a lemon
  • 1 clove of garlic, finely chopped


  1. In a bowl, mix together the tomato, onion, lemon juice, and dill. Let it sit for 10 minutes to allow the onions to soften.
  2. Add the flour, baking powder, and salt. Mix well, then adjust the amount of flour if needed.
  3. Pour 2 cm of vegetable oil into the bottom of a large saucepan and heat it.
  4. Using a spoon, form balls of dough about 1 tablespoon each, then drop them into the oil one by one. Fry for 2 to 3 minutes on each side, or until they are uniformly golden brown.
  5. Drain the fritters and place them on a paper towel. Set aside. In a bowl, mix together all the ingredients for the tzatziki sauce. Serve the fried tomato fritters with the tzatziki sauce.


Consume immediately. Not suitable for freezing.