Greek Tomato Fritters

Herbs, spices, and sun-dried tomatoes give these simple fritters a great flavor!
Use firm tomatoes that aren't too watery for this recipe.

Ingredients:

For the sun-dried tomato sauce (optional – you can serve it with lemon wedges):
3/4 cup Greek yogurt
1/3 cup sun-dried tomatoes (if using dry-packed tomatoes, soak them in warm water for a few minutes to soften them. If your tomatoes are packed in oil, simply drain them and chop them)
Lemon juice (to taste)
Salt (to taste)

For the fritters:
4 large ripe tomatoes
1/4 cup finely chopped mint
1/4 cup finely chopped parsley
1/4 cup finely chopped spring onions
1/2 cup sun-dried tomatoes, coarsely chopped
85g feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon baking powder
Salt (to taste)
Ground black pepper (to taste)
2 tablespoons breadcrumbs
1/2 cup all-purpose flour
1 tablespoon semolina flour
3 tablespoons extra virgin olive oil (plus more for frying)

Instructions:

1. Make the sun-dried tomato sauce (optional): In a food processor or blender, combine the yogurt, 1/3 cup sun-dried tomatoes, and 1 teaspoon lemon juice. Blend until smooth. Season with salt and additional lemon juice (to taste). Cover and refrigerate until ready to use.
2. Prepare the steaks: Quarter the tomatoes from the stem to the bottom, then carefully scoop out the seeds and discard. Chop the tomatoes into small pieces and place in a bowl.
3. In a bowl with the tomatoes, add the mint, parsley, spring onions, sun-dried tomatoes, feta, oregano, baking powder, salt, pepper, breadcrumbs, all-purpose flour, and semolina. Mix gently (do not overmix so that the feta cheese remains crumbly). Add the olive oil and mix gently. The consistency should be thick and slightly dry.
4. Add a few tablespoons of olive oil to a non-stick frying pan (or cast iron skillet) and heat over medium heat. Line a large plate or baking sheet with paper towels and place near the stove.
5. Using two spoons, form the first patty. Scoop out a dollop of dough with one spoon, then carefully transfer the dough from one spoon to the other, flipping and flattening each side until it forms a firm ball. Place the formed ball in the hot oil and press gently with the back of a spoon to form a flat pancake shape.
6. Continue shaping and frying the remaining patties (just don’t overcrowd the pan!). Fry each patty for about 3 minutes on each side; add more oil if necessary. Just don’t flip the patties too early! The patties should be golden brown so they don’t fall apart – flip them only once. Transfer the cooked tomato patties to the prepared plate or tin to drain any excess fat.
7. Serve the patties warm (or at room temperature); with the sauce.

NOTE: These patties do not contain eggs to help hold the mixture together, so it is very important to add enough flour. If your mixture is too dry and won’t hold its shape, add 1 tablespoon of flour and 1 tablespoon of extra virgin olive oil. On the other hand, if you like the creamy consistency that eggs provide, simply add one egg to the mixture. By the way, once the dough is ready, you should start baking immediately, otherwise the dough will have the wrong consistency.

Yield: 12 fritters
Recipe: themediterraneandish.com