Mediterranean Herb & Tomato Zucchini Fritters

1. Prepare Draining Area

Begin by preparing a place to drain your fritters after frying. Layer some paper towels on a plate or get a clean paper grocery bag ready.

2. Blend Tofu Mixture

Blend the tofu, ground walnuts, crushed garlic, lemon juice, tomato paste, dried oregano, salt, and a generous pinch of black pepper in a food processor until the mixture is mostly smooth but still retains a few lumps for texture.

3. Mix Ingredients in Bowl

In a large bowl, mix the blended tofu mixture with 1/2 cup of bread crumbs, the chopped dill, and mint. The mixture should have the consistency of thick cookie dough; if it feels too moist, add a bit more bread crumbs. Fold in the grated and drained zucchini and the chopped and drained tomatoes until everything is well combined.

4. Heat Olive Oil

Heat some olive oil in a large heavy-bottomed skillet, preferably cast iron, over medium heat. The oil is ready when a sprinkle of bread crumbs starts to bubble in it.

5. Form and Fry Fritters

Form the mixture into fritters about the size of a small patty, flattening them to about an inch thick. Coat each fritter with the remaining bread crumbs before gently placing them into the hot oil. Fry the fritters for about 4-6 minutes on each side, or until they turn a lovely golden brown.

6. Drain and Cool

Once cooked, transfer the fritters to the prepared paper towels to drain and cool for about 5 minutes before serving. Garnish with a bit of fresh dill or a sprinkle of dried oregano if desired.

7. Bake Alternative

For a healthier alternative, you can bake the fritters. Preheat your oven to 350°F. Rub a cookie sheet with olive oil, arrange the fritters on the sheet, and spray or brush them lightly with more olive oil. Bake for 35 minutes, flipping them halfway through to ensure even cooking.