Fried pumpkin balls

Fried pumpkin balls

Kolokithókeftedes

By
From
Lyndey and Blair's Taste of Greece
Makes
30 balls
Photographer
Chris Chen

Vegetable balls like these are popular all over the Peloponnese. However, these ones, taught to me by Dimitris and Georgia, the cook at To Palio Bostani in Kalogria, were the lightest we tried. They can be rolled small as finger food, or cooked in larger, flatter patties as a starter or part of a meze. A food processor is great for grating the pumpkin.

Ingredients

Quantity Ingredient
1kg firm pumpkin, grated and squeezed dry, (see Lyndey’s note)
5 green onions, finely sliced
1 bunch mint leaves, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 cup plain flour
1 cup extra-virgin olive oil, for frying

Method

  1. Combine the pumpkin, green onions, mint, parsley and flour and mix well. Season well with salt and freshly ground black pepper.
  2. Heat the oil in a large, deep, frying pan over a medium heat. Form heaped tablespoons of pumpkin mixture into flat patties and fry for 3–4 minutes on each side, or until golden and cooked through. Serve immediately.

Lyndey’s note

  • It is important to use a firm pumpkin for this recipe; butternut pumpkin is not suitable.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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