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Pseftokeftedes Santorini appetizers, ethnic, vegan, vegetarian 1 1/4 cup peeled, chopped plum tomato (see no; te) 1/2 cup finely chopped scallions 1 garlic clove; finely chopped 1 tablespoon freshly chopped parsley 1/2 teaspoon oregano 1/4 teaspoon cinnamon 1 teaspoon fresh mint (heaping measure) 1 salt 1 freshly ground black pepper 1 cup all-purpose flour 1 teaspoon double-acting baking powder 1 olive oil; for frying 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 Typed for you by Karen Mintzias Yield: 36 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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