Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          peeled -- chopped plum
                        -- tomato (see note)
     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      teaspoon      fresh mint -- (heaping measure)
                        salt
                        freshly ground black pepper
   1      cup           all-purpose flour
   1      teaspoon      double-acting baking powder
                        olive oil -- for frying

Preparation:

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