Step 1

Dice the tomatoes into small pieces. Keep any juice and seeds that escape on the cutting board.

Step 2

Combine the flour and baking powder in a mixing bowl.

Step 3

Add the tomato to the flour mixture making sure to scrape in any juice and seeds from the board. Then add the herbs, red onion, garlic, chili flakes, salt, and pepper. Stir it all together really well. It will feel stiff and that's intentional to compensate for the juice that will continue to escape from the tomato. Leave to rest while you preheat the pan.

Step 4

Place a large frying pan or skillet over medium heat. Once it's preheated add a good drizzle of olive oil. Allow it to heat for 20 seconds, then start adding dollops of fritter batter. I use a ⅓ cup measure which will give you 8 fritters. Scoop it up, drop it in, then use the base of the cup or a spatula to flatten the fritters to no more than ½ an inch thick. Cook a few at a time making sure you have plenty of room to manoeuvre your spatula when it comes to flipping time.

Step 5

Cook the fritters until deeply golden then flip and do the same on the other side. I set my oven to the lowest temperature with a plate in there and put the fritters on it to keep warm while I finish cooking the batch.