Have extra ripening tomatoes laying around? This Greek fried street food uses a blend of conventional produce mixed with fresh herbs and salty feta. A satisfying herby bite that tastes great with a squeeze of citrus! Don’t worry, we’re shallow frying these for way less oil to worry about later. The best part about these fritters is how quickly they come together. You won’t regret making this light yet decadent snack.

Mix all the chopped produce up in a bowl, juices and all. This fritter comes together using the natural juices of the tomato, so the juicier the better. Be sure to season with salt and adjust the taste accordingly before adding flour and baking powder. The dough should come together feeling tacky, not wet. You may need to add more flour if the dough is too wet.

Before you fry, make sure to set up a tray, plate, or surface with a paper towel to drain excess grease and final season. Fry these over medium-high heat. They should take around 2 minutes for the first side and 1 minute for the next.

Remove the finished fritters to your paper towel lined surface and season with a pinch of salt. Let them rest on the paper towel for 5 minutes before serving. You can make these ahead and keep them warm in a 200° F oven over a wire rack until dinner. Dress these up when plating with some slices of lemon for guests to squeeze over, some crumbled feta on top for good looks, with some leftover herb, to garnish.