Place chopped tomatoes in a colander and squeeze gently to remove excess liquid while retaining the pulp.

In a large mixing bowl, combine the tomatoes, minced onion, mint, parsley, and oregano.

Stir in the crumbled feta cheese and season with salt and pepper.

Gradually add the flour and baking powder, mixing until a thick, cohesive batter is formed.

Heat approximately 1 centimeter of olive oil in a heavy-bottomed skillet over medium-high heat.

Drop tablespoons of the batter into the hot oil, spacing them apart to prevent sticking.

Fry for 2 to 3 minutes per side until the fritters are deeply golden and crispy.

Transfer to a plate lined with paper towels to drain excess oil and serve immediately.