The most simple accompaniment to these fritters is a big squeeze of lemon and a chilled glass of rose wine – preferably Greek of course. However, if you have a bit of a party going on, the keftedes can be joined by some pickled octopus, dolmades and spicy feta cheese spread for a more substantial set of mezedes. What’s more, all of these meze are gluten free, so they make a great option if you are catering for any one who is following a gluten-free diet.
Greek prawn fritters (γαριδοκεφτέδες)
serves 4; prep time 35 mins; cooking time 30 mins
-600g fresh uncooked / green prawns, roughly chopped (use pulse option on a food processor)
-1 small red onion, finely chopped
-2 green onions/shallots, finely chopped
-2 tablespoons of ouzo
-1 tablespoon of fresh dill, finely chopped
-1 tablespoon of fresh parsley, finely chopped
-1 teaspoon of paprika
-1 teaspoon of dried mint, finely crumbled
-1 egg, lightly beaten
-1 teaspoon of lemon zest
-2-3 tablespoons of brown rice flour
-olive oil for frying
-Mix all the ingredients together with a spoon in a large bowl until well incorporated and become a homogenous mixture. Add a little more rice flour, if you think the mix is not coming together – it should be fairly sticky mix. Leave to chill in a refrigerator for about 30 minutes.
-Remove from the refrigerator and, using wet hands, shape small meatballs evenly.
-Place a fry pan on medium heat and fill to about 1cm in height with olive oil. Fry the prawn fritters turning now and then to get a uniform golden colour.
-Remove with a skimmer from the pan and let them drain on paper towels. Serve immediately with plenty of lemon.
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*All images taken by Katrina Kallos.