*  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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