Name: Greek Pseftokeftedes Santorini
Ingredients: 1 1/4 cup peeled, chopped plum tomatoes or 1 1/2 cups cooked, well-drained,; chopped spinach, or any other greens; 1/2 cup finely chopped scallions; 1 garlic clove, finely chopped; 1 Tbsp freshly chopped parsley; 1/2 tsp oregano; 1/4 tsp cinnamon; 1 tsp fresh mint (heaping measure); salt; freshly ground black pepper; 1 cup all-purpose flour; 1 tsp double-acting baking powder; olive oil, for frying

Greek Pseftokeftedes Santorini

Ingredients

1 1/4 cup peeled, chopped plum tomatoes or 1 1/2 cups cooked, well-drained,
chopped spinach, or any other greens
1/2 cup finely chopped scallions
1 garlic clove, finely chopped
1 Tbsp freshly chopped parsley
1/2 tsp oregano
1/4 tsp cinnamon
1 tsp fresh mint (heaping measure)
salt
freshly ground black pepper
1 cup all-purpose flour
1 tsp double-acting baking powder
olive oil, for frying

Instructions

Yield: 36 servings. 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. Servings: 36