Pseftokeftedes Santorini

Course : Greek
Serves: 36
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1 1/4 cups peeled -- chopped plum tomato (see note)
1/2 cup finely chopped scallions
1 clove garlic -- finely chopped
1 tablespoon freshly chopped parsley
1/2 teaspoon oregano
1/4 teaspoon cinnamon
1 teaspoon fresh mint -- (heaping measure)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 teaspoon double-acting baking powder
2 tablespoon olive oil -- for frying

Preparation / Directions:

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

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