Mulberry Pomegranate

Kolokitho – keftedes

Mezedes1

The perfect early autumn evening meze: pumpkin fritters with a simple garlic-yoghurt sauce. Sweet pumpkin and leek marries with a little salty feta, aromatic dill and mint in a crispy bite with a pillowy centre.

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Keftedes me kitrino kolokithi

Κολοκυθοκεφτέδες με κίτρινη κολοκύθα

Ingredients

  • 700 grams butternut pumpkin grated (I use a food processor)
  • 1 leek finely chopped
  • 2 eggs beaten
  • 100 g Greek feta crumbled
  • 1/2 cup fresh parsley finely chopped
  • 1/2 cup fresh parsley finely chopped
  • 1 Tbsp dried mint
  • 1/2 cup bread crumbs
  • 1/2 cup self raising flour
  • Sea salt & ground pepper to taste
  • Olive oil for frying

Instructions

  1. In a large bowl mix the pumpkin, feta, leek, parsley, mint, dill and beaten eggs. Add the bread crumbs and flour, mix. you may need to add a little more flour until you have a thick batter. .
  2. Using a frying pan, add olive oil and heat on medium-high heat. Scoop out around 1 tablespoon of the pumpkin batter and add to the hot oil, fry about four at a time. They should only take about two minutes on each side. Set aside to drain on paper towel before serving.

@mulberry_pomegranate