Pseftokeftedes santorini

Yield: 36 Servings

1 1/4 c Peeled chopped plum tomato -(See Note)      1/2 c Finely chopped scallions
1 Garlic clove; finely chopped      1 tb Freshly chopped parsley
1/2 ts Oregano      1/4 ts Cinnamon
1 ts Fresh mint (heaping measure) Salt Freshly ground black pepper      1 c All-purpose flour
1 ts Double-acting baking powder

Olive oil; for frying 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 1-1/2 cups boiled well-drained chopped spinach or any other greens. Source: The Food and Wine of Greece - by Diane Kochilas : ISBN: 0-312-05088-7