|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||ts||Fresh mint (heaping measure)|
|Freshly ground black pepper|
|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.
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