Tomatokeftedes (Fried Tomato Balls) with Yogurt Sauce

For the tomato fritters:

• 1 kg tomatoes finely chopped
• 2 medium onions finely chopped
• 210 g feta cheese crumbled
• 200 g fine semolina
• 1 tsp baking powder
• 1 tbsp dry oregano
• 15 basil leaves finely chopped
• salt
• pepper
• sunflower oil for frying

For the yogurt sauce:

• 400 g strained yogurt
• 4 tsp mint finely chopped
• 2 tsp lime juice
• 2 tsp olive oil
• salt
• pepper

For the tomato fritters:

• Place all the tomato fritter ingredients in a deep bowl and mix well with your hands until all the ingredients are well combined. Cover the bowl with cellophane wrap and refrigerate for 1 hour.
• Remove from refrigerator. Take a small amount of the mixture and shape it into a round ball. Repeat the process for the remaining mixture.
• Heat a generous amount of sunflower oil in a deep pot over medium heat. Once heated, add the tomato fritters and fry until golden brown.
• Remove the fritters with a slotted spoon and transfer to a plate lined with paper towels. Allow them to drain.

For the yogurt sauce:

• In a bowl, mix together the strained yogurt, mint, lime juice, and olive oil, well seasoned with salt and pepper. Mix until all of the ingredients are completely combined.
• Serve the tomato fritters with the yogurt sauce.

Notes

Related: Taramokeftedes: Greek Fish Roe Balls (Fritters) Related: Cheese-Stuffed Kebabs (Kaserli Kebab)

Related: Hortopita: Greek Greens Pie Related: Greek Grilled Octopus with Lemon Sauce