Fritters with Greek Tomatoes and Feta (Domatokeftethes)

There are so many great ways to enjoy fresh, sweet summer tomatoes, and much to my shock and amazement, these Greek-style fritters could be my new favorite. This is a major surprise, since I generally don’t enjoy large, hot chunks of fresh tomato in a recipe. I’m okay with them being cooking down, and disappearing into a sauce, but I find them texturally challenging when they remain intact. Unless they’re inside a crispy, herb-and-cheese-studded, fried fritter. In that case, I can’t get enough.

This same basic idea can be used to enjoy pretty much any fresh, or frozen vegetables you like. Just make sure whatever you’re mixing in will work with such as short cooking time, and if it won’t, simply pre-cook it until tender, and proceed as shown. Above and beyond changing up the vegetable component(s), you can season and flavor these any way you want, so this recipe is a creative cook’s dream. Having said all that, these were amazing made as is, so maybe try these first, and then add your own personal touches, but either way, I really hope you give these a try soon.

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