Tomato balls

Tomato balls: specialty of the Cyclades islands.

S E R V E S: 4

I N G R E D I E N T S

  •  3 big tomatoes (500 grams)
  •  1 big onion
  •  3-4 soup spoon of flour
  •  1 sweet spoon of baking powder
  •  1 small bunch of parsley or some fresh mint
  •  frying oil
  •  salt, pepper

M E T H O D

We use the grater to liquefy the tomatoes. We put the tomato mixture in a strainer and we leave it dry. We chop the onions, the parsley and/or the mint in small bits. We put oil in a pan and when it starts burning we fry them until they get brown. We put the tomato balls in a kitchen's absorbing paper to drain off their oil and we serve afterwards.
Bon Appetit!

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