Serve these crispy, pink fritters from the 5 Ingredient Vegan cookbook scorching with cooling vegan yogurt and a juicy wedge of lemon—as you think about you’re lounging on a Greek island with views of crystal blue waters.
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon dried oregano
1 cup cherry tomatoes, roughly chopped
½ cup flat-leaf parsley, finely chopped
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ cup chilly water
4 tablespoons sunflower oil
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