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 and spicy feta cheese dip 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.
Prawn fritters
γαριδοκεφτέδες
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
- 600 g Green (uncooked) prawns roughly chopped (use pulse option on a food processor)
- 1 Red onion finely chopped
- 2 Shallots / scallions finely chopped
- 2 tbsp Ouzo
- 1 tbsp Dill finely chopped
- 1 tbsp Parsley finely chopped
- 1 tsp Paprika
- 1 tsp Dried mint finely crumbled
- 1 Egg lightly beaten
- 1 tsp Lemon zest
- 2-3 tbsp Brown rice flour
- Extra virgin olive oil for frying
Instructions
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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.
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Remove from the refrigerator and, using wet hands, shape small balls evenly.
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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.
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Remove with a skimmer from the pan and let them drain on paper towels. Serve immediately with plenty of lemon.
