Tomato Fritters from Santorini - Cooking by the Book

Ingredients

• 3 ½ ounces sun-dried tomatoes, dried or preserved in oil
• 14 ounces tomatoes
• 3 spring onions (scallions), finely chopped
• 1 tablespoon finely chopped parsley leaves, plus more to serve
• 1 tablespoon finely chopped mint leaves
• Generous pinch of dried Creek oregano
• ¼ teaspoon baking powder
• ¾ cup plain (all-purpose) flour
• Vegetable or olive oil for frying
• Salt, to taste, if needed