See below ingredients and instructions of the recipe
1 1/4 c Peeled, chopped plum tomato 1 ts Fresh mint (heaping measure)
-(See Note) Salt
1/2 c Finely chopped scallions Freshly ground black pepper
1 Garlic clove; finely chopped 1 c All-purpose flour
1 tb Freshly chopped parsley 1 ts Double-acting baking powder
1/2 ts Oregano Olive oil; for frying
1/4 ts Cinnamon
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
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
Typed for you by Karen Mintzias