Greek Ntomatokeftedes (Tomato Fritters)

• 17-1/2 ounces, weight Good Quality Tomatoes, Divided
• 1 whole Egg, Beaten
• 1 whole Medium Onion, Grated
• 1 teaspoon Strong Oregano
• 1/2 teaspoons Dried Thyme
• 7 Tablespoons Fresh Mint, Chppped
• 2 Tablespoons Fresh Basil, Chopped
• 4-1/2 ounces, weight Feta, Crumbled
• Salt And Pepper, to taste
• 1 teaspoon Baking Powder
• 12 Tablespoons All-purpose Flour
• Olive Oil, As Needed, For Frying

1. Chop half of tomatoes and grate the remaining half. Put in a bowl. Add beaten egg, grated onion, oregano, dried thyme, mint and basil. Add feta cheese and salt and pepper to taste.
2. Add baking powder. Add flour, adding 1 tablespoon at a time, mixing lightly each time. The consistency should be just thick enough to be spooned out and into the frying pan. The batter should stick together but not be too thick.
3. Heat some olive oil over medium low heat. Use a tablespoon to spoon out the mixture into the frying pan. Fry each side 2-3 minutes or until golden brown. Don't overcook them, you want them slightly raw on the inside.

tomatoes, egg, onion, oregano, thyme, fresh mint, fresh basil, weight feta, salt, baking powder, allpurpose, olive oil

Taken from tastykitchen.com/recipes/sidedishes/greek-ntomatokeftedes-tomato-fritters/ (may not work)