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

		Karen Mintzias
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.

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

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