DOMATOKEFTEDES
3 c. cherry tomatoes or 5-6 vine ripe tomatoes, finely chopped
¾ c. red onion, diced
¼ c. fresh mint, chopped
¼ c. fresh parsley, chopped
¼ c. fresh dill, chopped
2 tsp. dried oregano
1 c. crumbled feta cheese
1 c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ tsp. ground pepper
olive oil for frying
Preparation
Place diced tomatoes in a colander, add generous pinches of salt. Stir and let sit approximately 15 minutes. In a small bowl, mix together flour and baking powder, set aside. Add salted tomatoes to a medium bowl with onions and stir together. Next add herbs and feta cheese and mix. Stir in flour, baking powder, salt and pepper, until mixture is fully combined. Refrigerate for 30 minutes. After mixture is chilled and you’re ready to fry, remove from refrigerator and stir again. In frying pan, add olive oil to cover entire bottom of the pan. Turn to medium heat. Dip tomato fritter mixture 1/4 cup at a time and add to pan, gently pressing down once to flatten slightly. Fritter should be about 1/2 inch thick. Fry each fritter for 3-4 minutes per side, until golden brown. The fritter is ready to flip when the spatula can slide underneath it easily. Flip again as needed, if you think the fritter requires more cooking time to reach doneness. Fry in batches until fritter dough is gone. Serve with tzatziki for dipping.
