Tomato fritters

Yield: 16 servings

Measure Ingredient
1⅓ cup Plum tomatoes, seeded, diced
⅔ cup Zucchini, finely diced
½ cup Onion, finely chopped
2 tablespoons Mint leaves, chopped
½ cup All-purpose flour
¾ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Pepper
pinch Cinnamon
Olive oil for frying

Combined diced tomatoes, zucchini, onion and mint in a small bowl.

Combine flour, baking powder, salt & pepper and cinnamon in a medium bowl. Stir vegetables into dry ingredients.

Heat olive oil in a lage non-stick skillet over med-high heat. Work in batches and add more oil as needed, drop batter by rounded tablespoonfuls into oil. Cook until golden brown, about 2 minutes per side. Drain on paper towels, serve hot.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-15-95

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