Part 12 (1/2)

cup ground walnuts

1 clove garlic, crushed

3 tablespoons fresh lemon juice

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon salt

Generous pinch of ground black pepper

cup bread crumbs, plus an additional cup for

coating

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint

pound zucchini, grated and squeezed to remove

excess water (about 1 cup)

1 pound seeded, finely chopped tomatoes (about 1

heaping cup), drained to remove excess liquid

Olive oil for frying

HAVE READY layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying.

In a food processor, blend together the tofu, ground walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper until almost smooth (some small lumps are okay). Taste and add more salt and pepper if necessary. Sc.r.a.pe the tofu mixture into a large bowl, using a spatula, and mix in the bread crumbs, dill, and mint. Your mixture should have the consistency of a thick cookie dough; if it's too moist, add more bread crumbs (by the tablespoon). Gently fold in the grated zucchini and chopped tomatoes.

Can't find ground walnuts? Measure cup of walnut halves or pieces into a food processor and pulse like h.e.l.l, sc.r.a.ping the sides of the bowl frequently.

You can shape the uncooked fritters a day in advance, keep them covered in the refrigerator, and fry them just prior to serving. They can also be lightly sauteed in a little olive oil to reheat.