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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Pseftokeftedes Santorini |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Pseftokeftedes Santorini |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.
From: The Food and Wine of Greece-by Diane Kochilas : ISBN: 0-312-05088-7
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