For the Batter : Coarsely chop 8 ounces tomatoes (about 2 tomatoes) and either gently pulse in blender or food processor until just combined or shred on large holes of box grater set over a bowl, flesh side facing the blades.

Carefully chop any excess tomato skin after shredding. Transfer shredded tomato to a large bowl. Dice remaining 4 ounces tomato (about 1 tomato) into ¼ inch pieces, and add to bowl with shredded tomato. (You should have about 1 ½ cups tomatoes.)

Add onion, feta, parsley, dill, thyme, dried oregano or marjoram, egg, salt, and pepper to tomatoes and stir to combine. Use the back of a large spoon to break feta into blueberry-sized chunks. Slowly start adding flour ¼ cup (30 g) at a time, until fritter batter is loose but not runny, similar in consistency to a loose tuna salad. Batter should be set enough to scoop and rest on a spoon and barely hold its form without falling off, but not overly thick or cakey. Set aside.

For Frying the Fritters : Line a rimmed baking sheet with a double layer of paper towels and set aside. In a 10-inch cast iron skillet or Dutch oven, add oil (oil should measure 1 to 1 ½ inches deep) and heat on medium-high until oil registers 350°F (175 °C) on an instant-read or deep-fry thermometer. Once oil reaches 350°F, lower heat to medium. Using a ¼-cup dry measuring cup, drop five ¼-cup portions of batter into pan, evenly spaced apart, using a spoon to gently transfer batter into hot oil.

Fry, adjusting heat as needed to maintain oil temperature around 300 to 350°F (150 to 175°C). Note that some loud, vigorous bubbling is common when fritters make initial contact with oil. Fry fritters for 10 seconds, then give a gentle nudge underneath with a fork to ensure they are not sticking to bottom of pan. They should slightly puff up and float when frying. Fry until deep golden brown on the exterior and yellow-orange on the inside, 3 to 5 minutes per side.

Use a slotted spoon to transfer fritters, letting excess oil drain into skillet, to prepared baking sheet. Sprinkle lightly with salt and let sit for at least 2 minutes to cool. Return oil to 350°F (175 °C), adjusting heat as needed, and repeat frying fritters in batches of 5 at a time. Let the last batch sit for 2 minutes after removing from oil, then serve immediately, accompanied by a side of yogurt for dipping, if desired.