Ethnic: Greek Pseftokeftedes Santorini by Recipe Cottage

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	Greek Pseftokeftedes Santorini

		Yield: 36 servings 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 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