Tomato fritters
16 servings
Ingredients
| Quantity | 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 | ||
Directions
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