Prepare the Tomatoes:

o Finely chop the tomatoes and place them in a bowl.

o Sprinkle a small amount of salt over them and allow to rest for 10 to 15 minutes.

o This technique helps to eliminate any extra moisture.

Drain the Tomatoes:

o After the tomatoes have rested, use a fine mesh sieve or a clean kitchen towel to gently squeeze out the excess liquid. This step is important to ensure the fritters hold together and aren’t too wet.

Combine the Ingredients:

o In a large mixing bowl, combine the drained tomatoes, finely chopped red onion, minced garlic, and lemon zest. Mix well.

Add the Dry Ingredients:

o Add the flour, baking powder, finely chopped dill, and parsley to the tomato mixture.

o Stir until all ingredients are well combined and the mixture is thick enough to form into fritters.

o If the mixture is too wet, add a little more flour, 1 tablespoon at a time.

Form the Fritters:

o Using a spoon or your hands, form the mixture into small patties, about 2 inches in diameter and ½ inch thick.

Heat the Oil:

o In a large frying pan, heat enough olive oil over medium-high heat to cover the bottom of the pan (about ¼ inch deep).

Fry the Fritters:

o Carefully place the fritters into the hot oil, a few at a time, without overcrowding the pan.

o Cook each side for three to four minutes or until they achieve a crispy, golden-brown finish.

o Adjust the heat as needed to avoid burning.

Drain and Serve:

o Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with a side of Greek yogurt, tzatziki, or a fresh salad.