greek zucchini tomato fritters with fresh herbs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a good processor, pulse together the tofu, ground walnuts, garlic, lemon juice, tomatoes paste, oregano, salt, and pepper into a thick, chunky mixture (do not over blend). Taste and add more salt and pepper if necessary. Scrape the tofu mixture into a large bowl, using a spatula, and mix in the bread crumbs, dill, and mint. Your mixture should have a consistency of a thick cookie dough; if it’s too moist, add more bread crumbs (by the tablespoon). Gently fold in the grated zucchini and chopped tomatoes.

Step 2

Have ready layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying. Heat a 1/4 inch layer of olive oil or coconut oil in a large, heavy bottomed skillet (preferably cast iron) over medium heat. To test the oil, sprinkle in a pinch of bread crumbs into the pan. If the bubbles form rapidly around them, then the oil is ready.

Step 3

Using 2 heaping tablespoons of mixture per fritter, drop each fritter into the bread crumbs and rolls gently to coat. Flatten to about 1 inch thick. Fry the tomato fritters for 4 to 6 minutes on each side, or until golden brown, turning very carefully (these are delicate, so a thin spatula works well for this). drain on paper towels and let cool for about 5 minutes before serving.

Step 4

Serve sprinkled with more fresh dill or dusted with additional dried oregano

Step 5

Preheat the oven to 350 degrees F and line a large cookie sheet with parchment paper. Lightly oil the paper with olive oil or coconut oil and arrange the bread crumb- coated patties on top, placed about 1 inch apart. Spray or gently brush the tops of the patties generously with olive oil/coconut oil. Bake for 25 to 30 minutes: at around 12 minutes, remove from the oven, flip each over, and spray or brush with more oil. Bake until the patties are golden and firm to the touch.