Appetizer: Tomato fritters

Utensils:

1. Dry measuring cup
2. 1 teaspoon
3. Knife
4. Cutting board
5. Bowl

Ingredients:

Fresh tomatoes, seeded and chopped -- 12 cups
Parsley, chopped -- 3 bunch
Mint, chopped -- 3 bunch
Scallions, minced -- 24 each
Oregano, dried or fresh -- 6 teaspoon
Salt and pepper -- to season
Flour -- 9 cups
Baking powder -- 9 teaspoons
Oil for deep frying

Method

Mix the tomatoes, herbs, scallions salt and pepper together in a large bowl. Adjust seasoning to taste.

Mix the flour and baking powder together well, then stir into the tomato mixture to make a thick batter that holds its shape in a spoon. Add a little water if too thick, a little more flour if too thin.

Heat about 1/2 inch of oil in a skillet over medium-high flame. Drop small spoonfuls (about 2 tablespoons) of batter into the hot oil and flatten out slightly. Fry on one side until brown, then flip and brown on the other side. Drain on paper towels and repeat with the rest of the batter. Serve hot or at room temperature.

SERVES: 30