1. Grate the tomatoes using the coarse side of a grater and let them drain for 1 hour.
2. Place the drained tomatoes in a bowl and add all the remaining ingredients, adding the flour little by little until you have a homogeneous mixture. Heat vegetable oil in a pan to 160°C and drop spoonfuls of the mixture into the hot oil.
3. Fry well on both sides, and when the tomato fritters are cooked, remove them to a plate lined with kitchen paper to absorb the excess oil.
