tomato and zucchini keftedes
By: Eleni Saltas
When your garden produces an assortment of vegetables… make garden fritters. Made with fresh tomatoes, shredded zucchini, diced peppers of your choice (spicy if you dare), plus herbs and feta cheese, this appetizer will be a hit all summer long. Serve plain or with a light yogurt sauce.
1 cup grated zucchini
2 cups finely diced Roma tomatoes (measure after you drain liquids)*
1 cup green onions, finely diced (use just the white and light green parts)
¼ cup peppers, diced (I like spicy peppers here, but use what you’d like)
1 cup feta, crumbled
2 teaspoons tomato paste
8-10 fresh basil leaves, chopped
8-10 fresh mint leaves, chopped
Salt and pepper, to taste
About a cup all-purpose flour (use more as necessary to create a thick but smooth batter)
2 teaspoons baking powder
Vegetable or sunflower oil, for frying
Step by Step Instructions
Wash and grate the zucchini (skins on and stem removed). Sprinkle with salt and transfer to a clean dish towel. Squeeze out the liquid by hand. Remove as much moisture out as possible for a crunchier fritter.
Combine the zucchini, tomatoes, onions, peppers, feta, basil, mint, and tomato paste in a large bowl and mix together. Season mixture with salt and pepper.
Gently mix in the flour and baking powder, careful not to overwork the mixture. Add more flour if the mixture looks too moist. You want a thick consistency.
Heat a nonstick frying pan to medium high heat and add enough oil to shallow fry (about ¾ of an inch). Scoop a spoonful of the mixture and add to the pan. Repeat the process until the pan is full, being careful not to overcrowd the pan.
Fry the fritters on both sides until golden brown. Transfer to a cooling rack, or a plate lined with paper towels to drain excess oils. Repeat the process until all the mixture is used. Serve warm.
*Use roma tomatoes or ripe plum or cherry tomatoes. Dice and then measure the 2 cups of tomatoes for better accuracy.