Your folders
Your folders
Export 10 ingredients for grocery delivery
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.
Your folders
jamieoliver.com
Your folders
allrecipes.com
4.5
(188)
Your folders
thetoastykitchen.com
5.0
(3)
30 minutes
Your folders
recipecenter.giantfoodstores.com
Your folders
juliapacheco.com
20 minutes
Your folders
ishanivellodiwellness.com
Your folders
americastestkitchen.com
5.0
(2)
Your folders
lazycatkitchen.com
5.0
(7)
20 minutes
Your folders
avirtualvegan.com
5.0
(2)
8 minutes
Your folders
countryliving.com
2.0
(1)
Your folders
allrecipes.com
4.3
(18)
19 minutes
Your folders
marthastewart.com
Your folders
cooking.nytimes.com
5.0
(2.8k)
Your folders
crosbys.com
4.5
(2)
10 minutes
Your folders
recipes.net
5.0
(1)
5 minutes
Your folders
justataste.com
4.9
(32)
5 minutes
Your folders
thekitchn.com
6 minutes
Your folders
kirbiecravings.com
15 minutes
Your folders
justataste.com