1.Combine tomato, onions, mint, oregano and paprika in a large bowl; season generously. Stand for 30 minutes to release juices from vegetables; drain excess liquid.
2.Add fetta, sifted flours and soda to tomato mixture; fold gently until well combined (mixture should hold together and will look quite chunky). Drop ⅓ cup of mixture at a time, leaving space between them, onto a baking-paper-lined oven tray.
3.Heat oil in a medium heavy-based saucepan to 180°C (or until a cube of bread browns in 15 seconds).
4.Carefully place six of the fritters into the oil at a time, ensuring they don’t stick to the base of the pan. Cook for 1½ minutes on each side or until golden brown. Remove with a slotted spoon to a paper-towel-lined tray; drain. Repeat cooking in batches until all fritters are cooked.
5.Mix yoghurt and mint in a small bowl; season to taste.
6.Serve hot fritters with minted yoghurt and spinach leaves. Serve with lemon wedges, if you like.
Swap it To make eggplant fritters, use 600g finely chopped eggplant (about 2 medium-sized eggplant), instead of the tomatoes.