• --- 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.
2. Add all remaining ingredients and mix well. Gently press the mixture with your hands to help the tomatoes release a bit more liquid, ensuring a cohesive mixture. Refrigerate for 30 minutes to firm up and allow the flavors to meld.
3. Pour the sunflower oil into a frying pan and heat it over the stove. 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.
4. You will have a total of 35-40 tomato fritters. Fry the tomato fritters for 2 minutes until golden brown on one side, then flip and fry for approximately 2 more minutes until golden on the other side.
5. Place the tomato fritters on absorbent paper to remove excess oil and serve warm.
