Combine all ingredients except flour in a bowl, then add enough flour to make a thick fritter batter (it may take closer to 2 cups). Heat ½ to 1 inch of oil in a nonstick skillet and drop batter into hot oil by the tablespoonfuls. Fry until brown, turn and cook until browned on the other side. Drain on paper towels and season with salt while hot. Serve with yogurt mint dipping sauce if desired.
Notes
<em>If the batter sits too long while you are frying off the fritters, the tomatoes and zucchini will release water and the batter becomes to wet. Just add a little more flour to keep the consistency as you go.</em>
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/06/greek-tomato-and-zucchini-fritters/