Ingredients
Equipment
Mixing bowl
Frying Pan
Cooking Instructions
- In a bowl, combine the diced tomatoes, green onions, parsley, dill, garlic, and cheese.
- Add the flour, baking powder, paprika, salt, black pepper, and olive oil. Stir until a thick batter forms.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, dill, garlic, salt, and black pepper. Refrigerate until ready to serve.
- Heat a thin layer of olive oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of batter into the skillet for each fritter and gently flatten with a spoon.
- Cook for 3-4 minutes until golden brown.
- Flip carefully and cook the other side for another 3-4 minutes.
- Transfer the fritters to a paper towel-lined plate to drain excess oil.
- Arrange the fritters on a serving platter.
- Serve warm with the chilled yogurt dip.
Nutrition
Notes
• Drain the diced tomatoes well to prevent the batter from becoming too wet.
• Feta cheese adds a delicious Mediterranean flavor, while Parmesan creates a crispier texture.
• Add chopped mint or basil for an extra layer of freshness.
• Serve with a green salad or roasted vegetables for a complete vegetarian meal.
• Feta cheese adds a delicious Mediterranean flavor, while Parmesan creates a crispier texture.
• Add chopped mint or basil for an extra layer of freshness.
• Serve with a green salad or roasted vegetables for a complete vegetarian meal.