Step 1

Finely chop tomatoes; place in a large sieve set over a large bowl. Gently press and squeeze liquid from tomato flesh. Reserve liquid.

Step 2

Finely chop onion and herbs; reserve 2 teaspoons onion for dressing. Place onion and herbs in a bowl with tomato flesh, crumbled fetta and the flour. Mix to combine; season. Using clean, damp hands, shape heaped tablespoons of mixture into patties (you should make about 24 patties).

Step 3

Heat the oil in a large non-stick frying pan over medium heat; cook fritters, in two batches, for 2 minutes each side or until golden brown.

Step 4

Whisk ¼ cup (60ml) of reserved tomato liquid with the vinegar and extra olive oil; stir through reserved onion. Season to taste.

Step 5

Serve fritters with extra herbs and the dressing.