Pseftokeftedes santorini
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Peeled, chopped plum tomato (See Note) |
| ½ | cup | Finely chopped scallions |
| 1 | Garlic clove; finely chopped | |
| 1 | tablespoon | Freshly chopped parsley |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Cinnamon |
| 1 | teaspoon | Fresh mint (heaping measure) |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Double-acting baking powder |
| Olive oil; for frying | ||
| Source: The Food and Wine of Greece - by Diane | ||
| ISBN: 0-312-05088-7 | ||
| Typed for you by Karen Mintzias | ||
Directions
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 1-½ cups boiled, well-drained, chopped spinach, or any other greens.
Kochilas