Whisk the eggs.

Remove the seeds of tomatoes and squeeze gently to remove their excessive juice because we don’t want them to make the batter too juicy.

Chop them in tiny pieces and toss in whisked eggs. Add tomato paste and stir.

Fold in crumbled feta.

Add in flour and stir. You may need to add a little more flour because the tomatoes might still release their juice when mixed with other things. You should have a batter a little thicker than a cake batter.

Add chopped fresh dill, salt and black pepper and stir.

Heat olive oil in a large skillet and drop batter with a teaspoon in the oil. Fry it about 30 seconds on each side or until it has the color you desire.

Transfer on a paper towel to remove excessive oil and serve warm.