• ½ cup EPIROS Kefalograviera PDO cheese, grated
  • 1 cup EPIROS Light cheese, grated
  • 600g tomatoes, diced
  • 1 onion, finely chopped or grated
  • 1 cup fresh herbs, finely chopped (parsley, dill, mint)
  • 2 eggs, lightly beaten
  • 5-6 tbsp breadcrumbs
  • Self-raising flour – as much as it will hold
  • Oil for frying
  • Salt & pepper
  • EPIROS Kefalograviera cheese, grated
  • Finely chopped parsley


Wash and skin the tomatoes: Carve a cross on their base and drop them into scalding hot water for 1 minute. Fish them out and drop them into cold water; their skin will be easily removed if you pull it with a knife. Then cut them in half, squeeze them to remove juice and seeds and dice them on a cutting board.

Put the diced tomatoes in a bowl, add the onion, EPIROS cheeses, herbs, eggs, breadcrumbs, salt & pepper and stir it all together. Then add as much flour as necessary to make a thick gruel.

Leave the mixture in the refrigerator to stand and heat the oil in a frying pan until it is very hot.
Use a tablespoon to take full spoonfuls of the mixture and a second spoon to help you shape it into balls and push them into the hot oil.

When it is golden brown on one side, flip them over.

Drain them on kitchen paper and serve them on a platter, sprinkled with extra grated cheese and parsley.

Tip: If the mixture is too thin, add some breadcrumbs or extra flour, to make it thicker and easier to handle.