Recipe for aromatic tomato meatballs

Ingredients

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.