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Cut the cherry tomatoes in half.
Dice the onion finely.
Coarsley chop the basil, mint and dill (optional).
Combine everything in a bowl, add salt, baking power and mix well with your hands or a spoon.
Now start adding the flour, it will vary slightly based on the tomato and how much water they contain.
Add enough until the mixture is nice and firm.
Heat up some frying oil in a pan or pot.
When hot scoot the fritters into it using two spoons.
Cook until golden brown on both sides.
Serve hot and enjoy.