Begin by grating or finely chopping ripe tomatoes, draining any excess juice.

In a large mixing bowl, combine all-purpose flour, baking powder, salt, and black pepper, whisking until blended.

Add the grated tomatoes, crumbled feta cheese, chopped parsley, and dill, folding gently until combined.

Crack in the eggs and mix until fully incorporated.

Heat olive oil in a frying pan over medium heat until it sizzles.

Shape small patties from the batter, about 2-3 inches in diameter.

Fry 3-4 fritters in the hot oil, cooking for 3-4 minutes on each side until golden brown.

Transfer cooked fritters to a plate lined with paper towels to drain excess oil.

Continue frying remaining mixture in batches, ensuring the oil is hot.

Serve warm with tzatziki sauce or Greek salad.