INGREDIENTS

1 1/3 cups seeded, peeled and diced plum tomatoes

2/3 cup diced zucchini

½ cup finely chopped onion

2 Tbsp chopped fresh mint leaves

½ cup all-purpose flour

¾ tsp baking powder

½ tsp salt

½ tsp pepper

Pinch of ground cinnamon

¼ cup olive oil

PREPARATION Makes about 8

Combine diced tomatoes, zucchini, onion and mint in a small bowl. Combine flour, baking powder, salt, pepper and cinnamon in a medium bowl. Stir vegetable mixture into dry ingredients.

Heat ¼ cup olive oil in large, nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, drop batter by rounded tablespoonfuls into oil. Cook until golden brown, about 2 minutes per side.

Transfer to paper towels and drain. Serve immediately.