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 |
\N pinch | Cinnamon |
\N \N | 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