Place the diced Roma tomatoes in a colander or bowl, sprinkle with 1/2 teaspoon of the salt, and let them sit for 10 minutes to release excess moisture.

Gently press the tomatoes with paper towels or the back of a spoon to remove as much liquid as possible.

In a medium mixing bowl, whisk together the eggs, flour, cornmeal, baking powder, remaining 1/2 teaspoon salt, black pepper, and garlic powder.

Stir in the green onions, parsley, and jalapeño if using.

Fold the drained tomatoes into the batter. Add milk 1 tablespoon at a time if needed until the mixture is thick and spoonable.

In a small bowl, stir together the sour cream or Greek yogurt, mayonnaise, ketchup, lemon juice, and a pinch of salt and pepper. Refrigerate until ready to serve.

Heat 2 tablespoons of oil in a large skillet over medium heat.

Drop heaping tablespoons of batter into the skillet and gently flatten each one slightly with the back of a spoon.

Cook in batches for 3 to 4 minutes per side, until golden brown and cooked through, adding more oil between batches as needed.

Transfer the fritters to a paper towel-lined plate or wire rack and serve warm with the dipping sauce.