Finely chop ripe tomatoes and place them in a large mixing bowl. Add chopped red onion, minced garlic, lemon zest, fresh dill, and parsley. Stir until well combined.

In another bowl, mix plain flour, baking powder, salt, and black pepper. Gradually fold the dry mixture into the tomato mixture until cohesive and slightly sticky.

In a frying pan, pour enough olive oil to cover the bottom about 1/4 inch deep. Heat over medium heat until a small drop of fritter mixture sizzles.

Drop heaping tablespoons of the mixture into the hot oil, frying for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes.

Remove fritters from the pan and place them on paper towels to absorb excess oil. Serve hot with tzatziki or yogurt dip.