Finely dice 2 cups of ripe tomatoes
Salt lightly and let drain on paper towels for 10 minutes if juicy
Pat dry to remove remaining moisture
In a mixing bowl, add chopped red onion, parsley, and mint
Stir to combine herbs with tomatoes
Taste and adjust salt
In a separate bowl, mix flour, baking powder, salt, and pepper
Whisk to eliminate lumps
Crack eggs into the dry mixture (or add flax egg mixture)
Stir until a thick, cohesive batter forms
Combine the tomato mixture with the batter until just combined
Heat olive oil in a shallow pan over medium heat
Using a spoon, form portions of the mixture into the pan
Cook 3-4 fritters at a time until golden brown (3-4 minutes per side)
Drain fritters on paper towels before serving