Ingredients
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1 (1-pound) package firm Tofu
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¼ cup ground Walnuts
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1 clove Garlic
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3 tablespoons fresh Lemon Juice
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1 tablespoon Tomato Paste
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2 teaspoons dried Oregano
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1 teaspoon Salt
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Generous pinch of freshly ground Black Pepper
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½ cup vegan Bread Crumbs
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¼ cup chopped fresh Dill
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¼ cup chopped fresh Mint
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½ pound Zucchini
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1 pound seeded, finely chopped Tomatoes
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Olive Oil
Directions
Just as enticing but way cheaper than a vacation on Santorini Island, these veggie-loaded Greek-inspired fritters are bursting with chunks of fresh tomato, dill, and mint. The addition of zucchini creates a tender and light texture. These are absolutely sublime served along with Mediterranean-Style Cashew-Cucumber Dip. You can easily make this lovely summertime appetizer into a meal by serving with salad greens dressed with olive oil and fresh lemon juice. For the fry-o-phobe, we give you alternative baking instructions as well for turning these into tasty baked patties.
Steps
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1
Done
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In a food processor, pulse together the tofu, ground walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper into a thick, chunky mixture (do not overblend). 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. |
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2
Done
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Have ready layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying. Heat a ¼-inch 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. |
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3
Done
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Using 2 heaping tablespoons of mixture per fritter, drop each fritter into the bread crumbs and roll 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. |
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4
Done
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Serve sprinkled with more fresh dill or dusted with additional dried oregano. |
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5
Done
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Alternative Baking OptionPreheat the oven to 350°F and line a large cookie sheet with parchment paper. Lightly oil the paper with olive 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. Bake for 25 to 30 minutes: at around 12 minutes, remove from the oven, flip each over, and spray or brush with more olive oil. Bake until the patties are golden and firm to the touch. |
