Monday, November 26, 2012

Tomatokeftedes (Veggie Fritters)

Tired of corn, string beans and boring vegetables?  Do as the Greeks do and make some vegetable fritters.You can make them with everything from wild greens, to zucchini, chickpeas and tomatoes. You can find every variety of these crispy treats throughout Greece.  Feel free to improvise by adding your favorite herbs and spices.  Yanni and I just made and tried three different takes on this recipe, what follows is what we consider worth repeating!! (but maybe not for a little while)! Traditionally, fritters are served as a side dish, but we had them as our main dish; Yannis ate them with feta and Calamata olives, I ate mine sprinkled with kefalotiri, which is comparable to parmesan. Tzatziki or sour cream with a little lemon zest or garlic would also be a wonderful topping.

Tomato/Zucchini fritters
1 lb. plum or cherry tomatoes,chopped
2 medium zucchini, grated
1 medium onion, grated or 3 spring onions, chopped
3 sun dried tomatoes
1 egg white
1 1/2 cup flour mixed with 1/2 teas. baking powder
2 Tables. fresh parsley, finely chopped
2 Tables. fresh mint, finely chopped
salt and pepper
1 clove garlic, chopped
 oil for frying

Put the tomatoes in a bowl, grate the zucchini  and onion in the bowl and let it stand for an hour; drain the liquid off and add the egg white, herbs, and the rest of the ingredients, using as much flour as you need to make a heavy but not too thick of a batter.  Heat 1 1/2 inch oil in a heavy skillet; drop batter by the Tablespoon into the hot oil, turn the fritters and cook till golden brown on both sides; remove with a slatted spoon, drain on paper towel; and serve while warm.  Of course, a little rosé wine goes nicely with these and so does ouzo!

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