*  Exported from  MasterCook  *

                         PSEFTOKEFTEDES SANTORINI

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Greek                            Appetizers
                Vegetarian                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Fresh mint (heaping measure)
                        Salt
                        Freshly ground black pepper
   1       c            All-purpose flour
   1       t            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.
  
  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
 


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