Santorini-style tomato fritters (domatokeftedes)

Thinly slice the scallions all the way down to the white part.

Swish the sliced scallions in a big bowl of cold water; lift them out into a strainer so the dirt stays at the bottom. Never pour the water through the strainer.

Cut the tomatoes into small pieces and add to a big mixing bowl.

Add the finely chopped onion and the scallions.

Pick the basil and mint leaves off their tough stems; keep short parsley stems. Bunch the herbs together and chop finely, or use a food processor; add to the bowl.

Crumble in the feta.

Add the dried oregano, black pepper and a little salt; mix well and taste for seasoning.

Mix the flour and baking powder, add to the bowl and mix, crumbling any big chunks of feta.

Set aside in the refrigerator or at room temperature about 30 minutes so the juices release and form a batter.

Heat olive oil in a cast iron pan over medium heat to about 365F.

Add water if the mixture is dry, until it holds together as a batter; the amount depends on the tomatoes.

Drop heaping tablespoons into the oil at 360 to 365F without overcrowding the pan.

Fry about 3 to 4 minutes total until golden all around, turning only once set and golden on the first side.

Drain on a plate or tray lined with paper towels.