Greek No-Fry Fritters

Ingredients

• 600 g tomatoes (diced)
• 1 onion (diced)
• 1 small zucchini (diced)
• 200 g light feta or another light cheese (crumbled or cut into small pieces)
• garlic (to taste)
• oregano (to taste)
• chili pepper (to taste)
• 2 g salt
• 220 g flour (the author uses a mixture of 00 flour and rice flour)
• 40 foglie fresh basil
• 10 g instant yeast for savory preparations
• 4 ml extra-virgin olive oil (to spray over the fritters before cooking; additional spray may be needed for the surface)

Steps

1. 1

   Dice the tomatoes, zucchini, and onion into evenly sized pieces and transfer them to a large bowl.

2. 2

   Add the crumbled light feta, garlic, oregano, chili pepper, salt, flour, basil leaves, and instant yeast to the bowl.

3. 3

   Mix thoroughly until the ingredients are evenly distributed and a thick, moist batter has formed. If necessary, use a sturdy spoon to fully incorporate the flour into the vegetables.

4. 4

   Line the air fryer basket with parchment paper suitable for cooking. Use a spoon to scoop portions of the batter and place them on the parchment, forming about 24 fritters and leaving a little space between each one.

5. 5

   Spray the surface of the fritters with the extra-virgin olive oil.

6. 6

   Cook in an air fryer at 200 °C for about 20 minutes, turning the fritters halfway through cooking. They should be firm and golden on both sides.

7. 7

   Alternatively, cook the fritters in a preheated convection oven at 200 °C on parchment paper. Follow the same procedure, allowing them to cook for a few extra minutes if necessary, until well browned and cooked through in the center.

Notes

The recipe indicates approximately 65 kcal per fritter, with 9 g of carbohydrates, 4 g of protein, and 1.3 g of fat. Convection oven cooking times may vary; check the browning and the texture in the center before removing them from the oven.

Nutrition per serving

• appetizer
• snack
• vegetarian
• Greek
• air fryer
• oven-baked
• light
• feta