| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Greek | Greek, Appetizers, Vegetarian, Ethnic | 36 | Servings |
INGREDIENTS
| 1 1/4 | c | Peeled, chopped plum tomato (See Note) |
| 1/2 | c | Finely chopped scallions |
| 1 | Garlic clove; finely chopped | |
| 1 | tb | Freshly chopped parsley |
| 1/2 | ts | Oregano |
| 1/4 | ts | Cinnamon |
| 1 | ts | Fresh mint (heaping measure) |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | c | All-purpose flour |
| 1 | ts | Double-acting baking powder |
| Olive oil; for frying |
INSTRUCTIONS
In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter). In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp. Remove at once with a slotted spoon and drain on paper towels. Serve hot. Yield: about 3 dozen NOTE: In other islands, spinach or 'horta' (greens) are often used instead of tomatoes. Follow instructions above, using 1-1/2 cups boiled, well-drained, chopped spinach, or any other greens. Source: The Food and Wine of Greece - by Diane Kochilas : ISBN: 0-312-05088-7 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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