Greek Tomato Feta Fritters (Domatokeftethes)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
- Serves: 18 persons
- 2cups diced fresh tomatoes with juices
- ½cup packed grated zucchini
- ⅓cup sliced green onions
- 2teaspoons kosher salt, or to taste
- 1teaspoon white sugar
- ½teaspoon freshly ground black pepper
- ¼teaspoon dried oregano
- 1pinch cayenne pepper
- ¼cup chopped fresh Italian parsley
- 2tablespoons chopped fresh mint
- 2tablespoons chopped fresh basil
- 3ounces feta cheese, crumbled
- ¾cup all-purpose flour, or more as needed
- ¾teaspoon baking powder
- vegetable oil for frying
Step 1Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
Step 2Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
Step 3Stir 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.
Step 4Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
Step 5Heat 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.
Step 6Place 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.