• --- 1 package (200g) halloumi, grated on the coarse side of the grater
• --- 1 cup (150g) Farina 00 flour or all-purpose flour
• --- ½ liter sunflower oil
METHOD
1. Place the tomatoes in a colander and set aside for 30 minutes to drain their juices. Add the onion and spring onions, parsley, mint, dried oregano, and mix. Add all the remaining ingredients and mix well. Lightly press the mixture with your hands to help the tomatoes release some more liquid and ensure a cohesive mixture. Refrigerate for 30 minutes to firm up and allow the flavors to meld.
2. Pour the sunflower oil into a frying pan and place it over heat to warm up. Reduce the heat to medium-high. Take spoonfuls of the mixture, form quenelles using two tablespoons, and place the tomato fritters into the hot oil. You will have a total of 35-40 tomato fritters.
3. Fry the tomato fritters for 2 minutes until golden brown on one side, then flip them to brown on the other side, for about 2 more minutes. Place the tomato fritters on absorbent paper to remove excess oil and serve them warm.
