Greek Tomato and Zucchini Fritters

Serves: 8-12
Ingredients
4 medium tomatoes, finely chopped
2 medium zucchini, grated
1 medium onion, grated
1½ cups self-rising flour
½ bunch parsley, finely chopped
½ bunch mint, finely chopped
salt and pepper
canola oil, for frying

Instructions
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

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.