Greek Tomato Fritters with Feta and Herbs

Blend. For the batter coarsely cut 227 g tomatoes about now 2 tomatoes and either gently blitz in short bursts in blender or now food processor until just mixed or shred on large now holes of box grater rest over a bowl flesh now side facing the blades carefully cut any excess tomato skin after shredding move shredded tomato to now a large bowl dice remaining 4 now ounces tomato about 1 tomato into 5 6 mm pieces and tip in to bowl with shredded tomato you should now have about 1 120 ml tomatoes tip in onion now feta parsley dill thyme dried oregano or now marjoram egg salt and now pepper to tomatoes and mix to mix use the back of now a large spoon to now break feta into blueberry now sized chunks slowly start tipping in flour 60 ml 30 now g at a time until now fritter batter is loose but not now runny similar in consistency to a now loose tuna salad batter should be rest enough to lift and rest on a spoon now and barely hold its form without now falling off but not now overly thick or cakey rest aside for frying the fritters sheet a rimmed baking tray with a double layer of paper now towels and rest aside in a 25 cm cast iron skillet or dutch oven tip in now oil oil should measure now 1 to 1 1 3 cm deep and heat on now medium high until oil registers 175 c 175 c on an instant read or now deep cook in oil thermometer once oil reaches 175 c lower heat to medium using now a 60 ml dry now measuring jug drop five 1 now 960 ml portions of batter into now pan evenly spaced apart now using a spoon to gently move batter into hot oil cook in oil adjusting heat as needed to now maintain oil temperature around 300 to 175 c 150 to 175 c now note that some loud vigorous now bubbling is common when fritters now make initial contact with oil cook in now oil fritters for 10 seconds then give a gentle now nudge underneath with a fork to ensure they now are not sticking to bottom of pan they now should slightly puff up and float when frying cook in oil until deep golden brown on the now exterior and yellow orange now on the inside 3 to now 5 minutes per side now use a slotted spoon to move fritters letting excess oil tip off the liquid now from into skillet to prepared baking tray sprinkle lightly with salt and now let sit for at least now 2 minutes to leave to go cold put back oil to 175 c 175 c adjusting heat as needed and do the same again frying fritters in batches of 5 now at a time let the last now batch sit for 2 minutes now after removing from oil then bring to the table immediately accompanied by a side now of yogurt for dipping if desired.