The perfect way to celebrate summer’s bounty of tomatoes and zucchini. Traditionally, domatokeftethes, from Santorini, are a tomato-based fritter that are delightful as an appetizer or side dish. We’ve added some zucchini to the mix but feel free to omit. The combination of herbs can be adjusted to include dill, parsley, basil, mint, or oregano, depending on taste preference.
Domatokeftethes, adapted from the Web
4 ripe medium tomatoes, finely chopped and deseeded
2 medium zucchini, grated
1 medium onion, grated
1 1/2 – 2 cups of self-rising flour (or add 1 teaspoon of baking powder per 1 cup of AP flour)
1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh mint or fresh basil, finely chopped
Salt and pepper to taste
- Combine all ingredients except flour in a bowl. Add enough flour to make a thick batter.
- Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until browned. Turn once to brown on both sides. (I pan-fried the batter with less oil.)
- Remove with a slotted spoon and drain on absorbent paper towels.