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Title: Pseftokeftedes Santorini
Categories: Greek Appetizer Vegetarian
Yield: 36 Servings

  Karen Mintzias
1 1/4cPeeled, chopped plum tomato (See Note)
1/2cFinely chopped scallions
1 Garlic clove; finely chopped
1tbFreshly chopped parsley
1tsFresh mint (heaping measure)
  Freshly ground black pepper
1cAll-purpose flour
1tsDouble-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