These Greek prawn fritters are super easy to make and are the perfect kind of meze for spring days, as the weather becomes warmer. 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 anyone who is following a gluten-free diet.


Greek prawn fritters (γαριδοκεφτέδες)

serves 4; prep time 35 mins; cooking time 30 mins

Ingredients →

-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

Method →

-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 a 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 frying 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.

*This recipe first appeared-

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*All images taken by Katrina Kallos & Copyright.

Katrina Kallos

Katrina Kallos is the founder of the Greek food and travel blog, Mulberry Pomegranate. Katrina is a Greek food enthusiast and self-confessed ‘hellenophile.’ Her love of Greece had always been strong, but none more so that when she married into a Greek-Australian family. Katrina’s Greek family ‘in law’ shares the same story of many Greek families who migrated to Australia in the 1950s. Her father in-law ran one of Sydney’s iconic corner stores for nearly 40 years. Her blog documents the recipes and stories of her family and other Greek migrants who came to Australia after World War 2. The blog also documents her own journey of becoming ‘almost’ Greek. She has a strong passion for photography and storytelling. The blog aims to capture the beauty of Greek nuance, food and culture, from the kitchens of Marrickville to Athens and beyond.

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