Greek Tomato Fritters

Ingredients

For 6 servings

• •12 ounces tomatoes (340 g; about 3 medium tomatoes), divided
• •1 /2 medium yellow onion (4 ounces; 113 g), diced
• •4 ounces (112 g) sheep's milk feta cheese (see notes)
• •1 ounce (28 g) fresh flat leaf parsley leaves and tender stems, roughly chopped (about 1/2 cup)
• •1 /2 ounce (15 g) fresh dill fronds, roughly chopped (about 1/2 cup)
• •1 c. à café dried thyme
• •1 c. à café dried oregano or marjoram
• •1 large egg
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /2 teaspoon freshly ground black pepper
• •3 /4 cup all-purpose flour (3.3 ounces; 93 g)
• •4 tasse (960 ml) neutral oil for frying, such as safflower, sunflower, or avocado oil (see notes)
• •Plain whole-milk strained (Greek-style) yogurt for serving, optional

Method

1. 1.For the Batter : Coarsely chop 8 ounces tomatoes (about 2 tomatoes) and either gently pulse in blender or food processor until just combined or shred on large holes of box grater set over a bowl, flesh side facing the blades.
2. 2.Carefully chop any excess tomato skin after shredding. Transfer shredded tomato to a large bowl. Dice remaining 4 ounces tomato (about 1 tomato) into 1/4 inch pieces, and add to bowl with shredded tomato. (You should have about 1 1/2 cups tomatoes.)
3. 3.Add onion, feta, parsley, dill, thyme, dried oregano or marjoram, egg, salt, and pepper to tomatoes and stir to combine. Use the back of a large spoon to break feta into blueberry-sized chunks. Slowly start adding flour 1/4 cup (30 g) at a time, until fritter batter is loose but not runny, similar in consistency to a loose tuna salad. Batter should be set enough to scoop and rest on a spoon and barely hold its form without falling off, but not overly thick or cakey. Set aside.
4. 4.For Frying the Fritters : Line a rimmed baking sheet with a double layer of paper towels and set aside. In a 10-inch cast iron skillet or Dutch oven, add oil (oil should measure 1 to 1 1/2 inches deep) and heat on medium-high until oil registers 350°F (175 °C) on an instant-read or deep-fry thermometer. Once oil reaches 350°F, lower heat to medium. Using a 1/4-cup dry measuring cup, drop five 1/4-cup portions of batter into pan, evenly spaced apart, using a spoon to gently transfer batter into hot oil.
5. 5.Fry, adjusting heat as needed to maintain oil temperature around 300 to 350°F (150 to 175°C). Note that some loud, vigorous bubbling is common when fritters make initial contact with oil. Fry fritters for 10 seconds, then give a gentle nudge underneath with a fork to ensure they are not sticking to bottom of pan. They should slightly puff up and float when frying. Fry until deep golden brown on the exterior and yellow-orange on the inside, 3 to 5 minutes per side.
6. 6.Use a slotted spoon to transfer fritters, letting excess oil drain into skillet, to prepared baking sheet. Sprinkle lightly with salt and let sit for at least 2 minutes to cool. Return oil to 350°F (175 °C), adjusting heat as needed, and repeat frying fritters in batches of 5 at a time. Let the last batch sit for 2 minutes after removing from oil, then serve immediately, accompanied by a side of yogurt for dipping, if desired.