Finely chop 2-3 fresh ripe tomatoes and remove their seeds. Place them in a mixing bowl.

Finely chop one red onion and mince 2 garlic cloves. Add to the mixing bowl with tomatoes.

Grate the zest of one lemon into the mixture and mix gently.

Chop fresh dill and parsley, and stir them into the mixing bowl.

Sift in one cup of plain flour and one teaspoon of baking powder. Season with salt and black pepper, and combine until a batter forms.

Heat half a cup of olive oil in a frying pan over medium heat. Test the oil temperature with a small spoonful of batter.

Drop tablespoonfuls of batter into the hot oil, frying until golden-brown on both sides (about 2-3 minutes each side).

Remove the fritters from the oil and place them on paper towels to drain. Keep warm in a low-heat oven.