Greek Tomato Feta Fritters (Domatokeftethes)

1. Gather all ingredients.

   

2. 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.

   

3. 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.

   

4. 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.

   

5. 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.

   

6. Flip once more and fry for an additional 30 seconds, if desired.

   

7. Serve warm or at room temperature.

   

Chef's Notes:

Use an 1/8- to 1/4-inch dice for the tomatoes.

You can use any type of onion you prefer. You can also add freshly chopped dill to this if you like.

The batter can be chilled longer, up to overnight, but if the mixture is too juicy after sitting, more flour might be needed.