Spinach Balls (Pseftokeftedes Santorini)

1 1/4 cups peeled, chopped plum tomatoes
    or 1 1/2 cups cooked, well-drained, chopped
    spinach, or any other greens
1/2 cup finely chopped scallions
1 garlic clove, finely chopped
1 tablespoon freshly chopped parsley
1/2 teaspoon oregano
1/4 teaspoon cinnamon
1 heaping teaspoon fresh mint
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 teaspoon 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.

Servings: 36