These were okay. I felt like I put a lot of work into them, and I expected a little more. LOL. These fritters are VERY delicate. Most of mine fell apart when flipping. They tasted good, but I wish I had made a little sauce or something to go with them!
Greek-style Tomato-Zucchini Fritters with Fresh Herbs
(Veganomicon, Isa Chandra Moskowitz & Terry Hope Romero)
time needed: 45 min.
1 (1 pound) package firm tofu, squeezed to remove extra water, then crumbled)
1/4 cup ground walnuts
1 clove garlic, crushed
3 tbsp fresh lemon juice
1 tbsp tomato paste
1 tsp dried oregano
1 tsp salt
generous pinch of ground black pepper
1/2 cup bread crumbs, plus an additional 1/3 cup for coating
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1/2 pound zucchini, grated and squeezed to move excess water (about 1 cup)
1 pound seeded, finely chopped tomatoes (about 1 heaping cup), drained to remove excess liquid
olive oil for frying
In a food processor, blend together the tofu, ground walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper until almost smooth (some small lumps are okay).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 the 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.
Heat a 1/4″ layer of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium heat. To test the oil, sprinkle a pinch of bread crumbs into the pan. If bubbles form rapidly around them, then the oil is ready.
Using 2 heaping tablespoons of mixture per fritter, drop each fritter into the bread crumbs and roll gently to coat. Flatten to about 1″ thick. Fry the tomato fritters for 4-6 minutes on each side 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. Serve sprinkled with more fresh dill or dusted with a little dried oregano.