Summer tomato fritters

500 g ripe tomatoes, finely chopped and seeded 1 medium onion, finely chopped 100 g feta cheese, crumbled ½ tbsp dried oregano ½ tsp baking powder 8 basil leaves, finely chopped 50 g fine semolina 50 g all-purpose flour Salt Pepper 1 tbsp olive oil 1 liter sunflower oil, for frying For serving yogurt

Place the chopped tomatoes in a large bowl to drain off excess moisture.

In a new bowl, combine the drained tomatoes with onion, feta, semolina, flour, oregano, basil, and baking powder. Add salt and pepper, and mix thoroughly by hand (use gloves).

Cover the bowl with cling film and refrigerate for 1 hour to firm up the mixture.

Once chilled, shape into small, even fritters for uniform cooking.

Heat a generous amount of sunflower oil in a small pot. When hot, fry the fritters in batches for 4–5 minutes until golden and crisp.

Transfer to a paper towel–lined plate to remove excess oil.

Serve hot with yogurt on the side.

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