Step 1

Blend. To a food processor or blender, add the yogurt, 1/3 cup sun-dried tomatoes, and 1 teaspoon of lemon juice. Blend until smooth. Season with salt and more lemon juice to taste, then cover and store in your refrigerator until you’re ready to serve.

Step 2

Seed and chop the tomatoes. Quarter them from stem to bottom, then carefully slice the seeds away from the flesh and discard the seeds. Chop the flesh into small pieces and place it in a bowl.

Step 3

Make the fritter batter. To the bowl with the tomatoes, add the mint, parsley, green onion, sun-dried tomatoes, feta, oregano, baking powder, salt, pepper, breadcrumbs, all purpose flour, and semolina flour. Mix gently to incorporate, without over-mixing so the feta cheese retains a crumbly texture. Now add the olive oil and mix gently. The consistency should be thick and somewhat dry.

Step 4

Preheat your skillet. Add a few tablespoons of olive oil to a medium nonstick or cast-iron skillet and heat over medium heat. Line a large plate or sheet pan with paper towels and set near your stove.

Step 5

Shallow fry: To shape the first fritter, use two tablespoon measures or large metal spoons. With one, scoop up a large spoonful of batter, then gently pass the batter between spoons, turning and smoothing each side until you form a tight ball shape. Place the shaped fritter into the hot oil and gently flatten with the back of the spoon to create a pancake shape.

Step 6

Repeat. Continue shaping and pressing fritters into the pan without overcrowding, frying each fritter for about 3 minutes per side and replenishing the oil as necessary. Do not be tempted to turn them earlier. The fritter must be golden in color so that it won’t fall apart - only flip once. Transfer the cooked fritters to the prepared plate or sheet pan to drain.

Step 7

Serve the fritters warm or at room temperature alongside the dip.