Architectural, Building & Signage
- 2 fl. of fresh diced tomatoes with their juices
- 1/2 fl. of tea grated zucchini
- 1/3 cup teaspoon chopped green onion
- 2 tbsp. salt, or according to taste
- 1 tsp. white sugar
- 1/2 tsp. freshly ground black pepper
- 1/4 tbsp. dried oregano
- 1 pinch of cayenne pepper
- 1/4 fl. of tea chopped fresh parsley
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh basil
- 100 gr. slice, crushed
- 3/4 fl. tea all-purpose flour, or more if needed
- 3/4 tsp. baking powder
- Oil for frying
Implementation
step 1
Mix the tomatoes, zucchini, onions, salt, sugar, black pepper, oregano and cayenne in a bowl.
step 2
Let the mixture sit for 15 minutes to allow the sugar and salt to draw the liquid from the vegetables.
step 3
Stir in the tomato mixture, add the parsley, mint and basil. Crumble in the feta. Add the flour and baking powder and mix with a spoon until combined.
step 4
The dough should be relatively loose but still hold its shape on a spoon. If it is too loose, add more flour - if it is too dry, add a little water until the desired consistency is reached.
step 5
Wrap the bowl in plastic wrap and chill in the refrigerator for at least 30 minutes.
step 6
Heat the oil in a pan over medium-high heat or use a deep fryer.
step 7
Drop heaping tablespoons of the mixture into the hot oil, reducing the heat to medium. Fry until golden brown and cooked through on both sides, 2 to 3 minutes per side. Serve warm or at room temperature.
