| 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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