Santorini Tomato Fritters

• 3 large ripe tomatoes, peeled
• 2 large dry onions, finely diced
• 2-3 spring onions, finely chopped
• ½ bunch fresh mint, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon baking powder
• Salt
• Freshly ground pepper
• 1 – 1 ½ cups all-purpose flour

For Frying

• Vegetable oil

1. Grate the tomatoes using the coarse side of a grater and let them drain for 1 hour.
2. Place the drained tomatoes in a bowl and add all the remaining ingredients, adding the flour little by little until you have a homogeneous mixture. Heat vegetable oil in a pan to 160°C and drop spoonfuls of the mixture into the hot oil.
3. Fry well on both sides, and when the tomato fritters are cooked, remove them to a plate lined with kitchen paper to absorb the excess oil.