Greek Lenten Tomato Fritters (Domatokeftethes)
Tomato fritters are a delightful appetizer or side dish, and a specialty of Santorini, a Greek island known for its tomatoes. This meatless, eggless, dairyless dish is perfect for Lent or a Daniel Fast, and the fresh vegetables in it make a wonderful summer dish to prepare with the bounty out of a vegetable garden (and, come on, who isn’t desperately searching for zucchini recipes right around mid-August?).
Ingredients
Method
- Finely chop the tomatoes, grate the zucchini, and grate the onion.
- Combine the flour, baking powder, and 1 teaspoon salt in a bowl. Set aside.
- Combine the remaining ingredients except the oil in another bowl. Add enough of the flour mixture to make a thick batter. Start with 1 1/2 cups and slowly add the rest. The amount of flour mixture needed is going to depend upon the liquid in the vegetables.
- Heat 1/2 to 3/4 inch of oil in a skillet (cast iron would be best) over medium-high heat.
- When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until browned. Turn once to brown on both sides.
- Remove with a slotted spoon and drain on paper towels.
Nutrition
Notes
In Greek: ντοματοκεφτέδες, pronounced doh-mah-to-kef-TEH-thes.
The combination of herbs can be adjusted to include dill, parsley, basil, mint, or oregano, depending on taste preference.
Serves 4-6. Very high in vitamin C, high in vitamin A, iron, manganese, phosphorus, potassium, selenium, and thiamin; very low in saturated fat; no cholesterol.
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