Pseftokeftedes Santorini Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Peeled, chopped plum tomato, See Note
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
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: 0-312-05088-7
Source from luhu.jp
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
Source from luhu.jp