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Greek Tomato Feta Fritters (Domatokeftethes)
Greek Tomato Feta Fritters (Domatokeftethes)
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Chef John's Greek tomato feta fritters: the ultimate fried summer appetizer!
Ingredients:
  • 2 cups diced fresh tomatoes with juices
  • 0.5 cup packed grated zucchini
  • 0.33 cup sliced green onions
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon white sugar
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon dried oregano
  • 1 pinch cayenne pepper
  • 0.25 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 3 ounces feta cheese, crumbled
  • 0.75 cup all-purpose flour, or more as needed
  • 0.75 teaspoon baking powder
  • vegetable oil for frying
Instructions:
  • Prepare an array of all your ingredients.
  • Combine tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl. Rest for 15 minutes to allow the sugar and salt to extract juices from the vegetables.
  • Blend the tomato mixture with parsley, mint, and basil, then fold in the feta cheese. Incorporate the flour and baking powder with a spoon until just combined. The batter should be loose yet able to hold its shape on a spoon. Adjust by adding more flour if too loose, or water if too dry, until you reach the desired consistency. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  • Heat a generous amount of vegetable oil in a frying pan until it reaches 350°F (175°C), or use a deep fryer for this step.
  • Drop generous spoonfuls of batter into the sizzling oil and adjust heat to medium. Fry until beautifully golden and fully cooked, approximately 2 to 3 minutes per side.
  • If desired, fry for an extra 30 seconds after flipping one last time.
  • Enjoy the dish warm or at room temperature.

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