Greek Tomato Fritters

Instructions

1. Prepare the tomatoes
   Dice the tomatoes into small cubes and place them in a colander. Sprinkle with a pinch of salt and let them drain for about 15 minutes to remove excess moisture.
2. Mix the ingredients
   In a large bowl, combine the drained tomatoes, red onion, green onions, mint, dill, parsley, and garlic. Mix well to combine all the fresh ingredients.
3. Add dry ingredients
   Gradually add the flour, baking powder, oregano, salt, and pepper to the tomato mixture. If using feta cheese, fold it in gently. Stir until a thick batter forms - it should be moist but hold its shape when scooped.
4. Heat the oil
   Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high heat until it reaches 350°F (175°C), or until a small drop of batter sizzles immediately when added.
5. Form and fry the fritters
   Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry in batches, being careful not to overcrowd the pan.
6. Cook until golden
   Fry the fritters for 2-3 minutes on each side until they become golden brown and crispy. Use a slotted spoon to flip them over gently.
7. Drain and cool
   Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Allow them to cool slightly before serving.