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!