Step 1

Chop your tomatoes into a small / medium dice. Grate the onion or chop it very finely. If using spring onions, save the green part for garnish and chop the rest finely.

Step 2

Combine chopped tomatoes, onion, herbs, cinnamon, sugar (if using), salt and pepper in a mixing bowl. Using your hands, squash and massage the tomatoes a little so that they soften and release their juices.

Step 3

Next, add in flour. Add the flour gradually until you obtain a thick pancake-like batter, you may need a little more or less than what I used, it all depends on how juicy your tomatoes are.

Step 4

Rest the mixture in the refrigerator for at least an hour, but overnight is best - it intensifies the flavours.

Step 5

Once the mixture has been chilled, check the consistency - it should be a bit like a chunky pancake batter, if it's too runny still add a bit more flour and finally fold in baking soda just before frying.

Step 6

Heat up a medium skillet or frying pan on the stove, once warm, add at least 1.25 cm / ½" of oil and allow it to come to temperature.

Step 7

Place 1 tbsp of batter per fritter into the hot oil. Flatten fritters with the back of a spoon and fry, undisturbed for 2-3 minutes on one side and 2 minutes on the other side. Keep on eye on the oil temperature, if the fritters are bubbling too vigorously, decrease the heat a little or else they will end up burnt on the outside and raw on the inside. If deep-frying these, simply drop spoonfuls of the batter into the hot oil, no need to flatten.

Step 8

Transfer fried fritters to a kitchen towel-lined plate to soak up excess oil. Allow them to cool down a little as they are fragile whilst hot.

Step 9

Season Greek yoghurt with salt, pepper, a squeeze of lemon if liked and grated garlic (if using). Serve alongside warm fritters.