Begin by finely chopping ripe tomatoes and placing them in a large mixing bowl. Add red onion, minced garlic, and lemon zest, followed by dill and parsley. Mix thoroughly for 2 minutes.

In another bowl, whisk together flour, baking powder, salt, and pepper. Gradually sift into the tomato blend, stirring until a cohesive dough forms, about 3-4 minutes.

Heat olive oil in a frying pan over medium heat until hot enough to sizzle a small spoonful of the mixture. Aim for about 350°F (175°C).

Drop tablespoons of the fritter mixture into the pan, frying for 2-3 minutes on one side until golden brown.

Flip each fritter and cook on the other side for an additional 2-3 minutes until crispy edges form and the fritters puff up.

Remove the fritters from the oil and drain on paper towels. Serve hot with tzatziki for dipping.