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Pumpkin fritters
This tasty vegetarian starter is traditionally made with fresh zucchini, though my mom uses pumpkin in its place. Other alternatives like squash or other gourds and even cucumber can be used. Kolokythokeftedes are best served in the summertime during an early evening happy hour with a glass of Ouzo on ice. I’m already daydreaming of relaxing at a taverna on the Greek coast, sampling some pumpkin fritters and seafood mezze. Oh, the good life!
SERVES
4
Ingredients
- 4 cups freshly shredded pumpkin
- 3 garlic cloves
- 1/4 cup ground dry spearmint
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup flour
- Vegetable oil (for frying)
Directions
- Clean and grate the pumpkin with a cheese grater. Then, thoroughly squeeze out all the water from the shredded pumpkin. Mince the garlic into tiny bits.
- Combine all the ingredients into a bowl and mix by hand. Shape into eight centimeter patties.
- Preheat a frying pan with vegetable oil, medium-high. Fry for three to fiv minutes on each side, or until the patties are golden brown, yet still moist inside.
- Drain the patties on paper towels. Serve hot with tzatziki, yogurt, or sour cream on the side.
