Ingredients

• ¾ cup plain Greek yogurt
• 2 tablespoons fresh Lemon Juice
• ½ teaspoon black pepper
• 1 teaspoon Garlic Salt or Powder
• 1/3 cup Sun-Dried Tomatoes – chopped
• 4 large tomatoes
• ½ cup Sun-Dried Tomatoes
• ¼ cup each finely chopped Basil, Parsley, and Oregano
• 1/3 cup chopped Green Onion
• 2 tablespoons breadcrumbs
• 4 ounces Feta Cheese crumbled
• ½ cup AP Flour
• 1 teaspoon Baking Powder
• 3 tablespoons Olive Oil (plus more for frying)
• salt and pepper to taste

Directions

Yogurt Sauce

Blend ¾ cup yogurt, 2 tablespoons lemon juice, 1/3 cup sun-dried tomatoes, 1 teaspoon garlic powder, ½ teaspoon black pepper together and chill until ready to serve.

Fritter Batter

• Stem, seed, and chop the 4 tomatoes and place in a large bowl.
• To the bowl with the tomatoes, add the parsley, basil, oregano, green onion, sun-dried tomatoes, feta, baking powder, salt, pepper, breadcrumbs, and flour.
• Mix gently to incorporate but do not over mix so the feta stays crumbly
• Add the olive oil and mix gently. The consistency should be thick and somewhat dry.
• Add a few tablespoons of olive oil or vegetable oil to a skillet and heat over medium.
• Place a paper towel on a plate and set aside near the stove.
• Using two spoons, scoop up and some batter and gently form the batter into an oval or ball shape and place into the hot oil and flatten slightly to form a pancake shape. Continue this until the pan is full but not overcrowded. You will be making a few batches.
• Cook each fritter for approximately 3 minutes per side. Let sit on plate with the towel to drain the excess oil off before serving.