Greek Tomato Feta Fritters (Domatokeftethes)

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

Steps

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.