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!