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.