Pseftokeftedes Santorini

Servings: 36
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

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.

Servings: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

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