Begin by dicing 2 cups of fresh, ripe tomatoes and place them in a colander to drain excess moisture. Allow the tomatoes to sit for about 10-15 minutes.

In a large mixing bowl, combine 1 cup of all-purpose flour, 1 large egg (or flaxseed mixture for vegan), and your choice of herbs and spices. Stir gently until just blended.

Once the tomatoes have drained, gently fold them into the batter using a spatula or wooden spoon.

In a large skillet, pour in enough oil to cover the bottom, approximately 1/4 inch deep, and heat over medium-high. To test, drop in a small spoonful of batter.

Once the oil is hot, carefully drop spoonfuls of the batter into the skillet, frying for about 3-4 minutes on each side.

Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm, possibly with a flavorful dip.