Dice the ripe tomatoes and place them in a mixing bowl. If using very juicy tomatoes, consider draining them slightly to avoid excess moisture.

Stir in the finely chopped red onion, parsley, and mint to the bowl with tomatoes.

In a separate bowl, combine the all-purpose flour, baking powder, salt, and pepper.

Gently fold the dry mixture into the tomato and herb mixture until just combined. Avoid overmixing.

Crack the eggs into the combined mixture and mix until everything is well incorporated.

In a non-stick frying pan, heat enough olive oil over medium heat for shallow frying.

Using a spoon or your hands, form small patties from the mixture, about 2-3 inches in diameter.

Carefully place the fritters in the hot oil, cooking in batches. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Once cooked, transfer the fritters onto paper towels to drain any excess oil.

Serve the fritters warm for the best taste and texture.