Greek Tomato Feta Fritters (Domatokeftethes)

Gather all ingredients.

In a mixing bowl, combine the diced tomatoes, grated zucchini, sliced green onions, kosher salt, sugar, black pepper, oregano, and cayenne pepper. Mix well to combine. (Prep Time: 5 minutes)

Allow the mixture to sit for 15 minutes, enabling the salt and sugar to draw out excess moisture from the vegetables. (Wait Time: 15 minutes)

Stir the tomato mixture, then incorporate the chopped parsley, mint, and basil. Gently crumble in the feta cheese. (Prep Time: 5 minutes)

Add the flour and baking powder to the mixture. Mix with a spoon until just combined. The batter should be relatively loose but still hold its shape on a spoon. If the batter appears too loose, add a little more flour; if it's too dry, add a touch of water until the desired consistency is achieved. (Prep Time: 5 minutes)

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the batter to firm up slightly. (Chill Time: 30 minutes)

In a frying pan, heat approximately 1 inch of vegetable oil over medium-high heat until it reaches 350 degrees F (175 degrees C). Alternatively, you can use a deep fryer. (Prep Time: 5 minutes)

Carefully drop heaping tablespoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Reduce the heat to medium. (Cook Time: 2 minutes)

Fry the fritters until they are golden brown and cooked through, approximately 2 to 3 minutes per side. (Cook Time: 4-6 minutes)

For extra crispiness, flip the fritters once more and fry for an additional 30 seconds. (Cook Time: 30 seconds)

Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil. (Prep Time: 2 minutes)

Serve warm or at room temperature. Enjoy with a squeeze of fresh lemon juice, tzatziki sauce, or Greek yogurt seasoned with minced garlic and lemon juice.