Pumpkin Fritter Meze
Rich in nutrients (vitamin A/beta carotene, vitamin C, potassium, fiber, iron and manganese)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: grated to add to a salad tossed with feta, mashed with olive oil, cubed and roasted for a pumpkin soup, or shredded for a savory vegetable pie or for this week’s pumpkin fritters. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian meze/appetizer!
GREEK PUMPKIN & FETA FRITTERS (Kolokithokeftedes, Κολοκυθοκεφτέδες)
Shredded pumpkin and potato are tossed with crumbled feta, fresh herbs, and seasonings, then fried to delicate crispiness on the outside, tender lusciousness inside (baking option follows)!
KOUZINA TIP: Potato oxidizes (turns dark) quickly once it’s peeled. To avoid this, prep the other ingredients first, then peel and shred the potatoes and immediately toss them in.
PREP TIME 20 minutes
COOKING TIME about 20 minutes
SERVES 4 to 6
3 cups freshly grated pumpkin (about 1 pound, peeled and seeded)
2 medium Russet potatoes (about 3/4 pound), peeled and shredded
1 1/4 cups crumbled Greek feta cheese
1/4 cup extra-virgin olive oil, plus more for frying
2 large eggs, lightly beaten
3 scallions, chopped
1/4 cup chopped fresh mint (or 2 tablespoons dried)
1 tablespoon chopped fresh chives, plus whole for garnish
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1 1/4 to 1 1/2 cups all-purpose flour
*
Tzatziki (your own or try ours in our Meze and Spreads & Dips cookbooks), for serving (optional)
1. In a large bowl, toss together the pumpkin, potato, feta, olive oil, eggs, scallion, mint, chives, salt, and pepper until combined well. Add enough of the flour so that the mixture just holds together (it should not be dry). Shape into balls and flatten into 1/2-inch-thick patties, about 2 inches in diameter.
2. Heat oven to 275°F and line a baking sheet with paper towels. In a skillet, heat about 1/4 inch of olive oil over medium-high heat. Cook 2 to 3 patties at a time until golden brown, about 3 minutes per side. Using a slotted spatula, transfer patties to prepared baking sheet and keep warm in oven. Repeat with remaining patties. Serve warm garnished with chives and with Tzatziki on the side, if desired.
OVEN METHOD
Heat oven to 425°F and arrange rack in upper third. Coat a large rimmed baking sheet with olive oil and arrange the patties, 1 inch apart, on the sheet. Lightly brush the tops of the patties with olive oil and bake 8 to 10 minutes, until the bottoms are golden brown. Using a spatula, turn the patties over and bake 8 to 10 minutes more, until golden brown on other side. Transfer to a serving platter and serve warm garnished with chives and with Tzatziki on the side, if desired.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoyed our pumpkin meze—prepare all of our pumpkin recipes for a complete October pumpkin-celebration menu. More recipes can be found in our Meze cookbook, available on Amazon!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Shredded pumpkin and potato are tossed with crumbled feta, fresh herbs, and seasonings, then fried to delicate crispiness on the outside, tender lusciousness inside (baking option follows)!
KOUZINA TIP: Potato oxidizes (turns dark) quickly once it’s peeled. To avoid this, prep the other ingredients first, then peel and shred the potatoes and immediately toss them in.
PREP TIME 20 minutes
COOKING TIME about 20 minutes
SERVES 4 to 6
3 cups freshly grated pumpkin (about 1 pound, peeled and seeded)
2 medium Russet potatoes (about 3/4 pound), peeled and shredded
1 1/4 cups crumbled Greek feta cheese
1/4 cup extra-virgin olive oil, plus more for frying
2 large eggs, lightly beaten
3 scallions, chopped
1/4 cup chopped fresh mint (or 2 tablespoons dried)
1 tablespoon chopped fresh chives, plus whole for garnish
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1 1/4 to 1 1/2 cups all-purpose flour
*
Tzatziki (your own or try ours in our Meze and Spreads & Dips cookbooks), for serving (optional)
1. In a large bowl, toss together the pumpkin, potato, feta, olive oil, eggs, scallion, mint, chives, salt, and pepper until combined well. Add enough of the flour so that the mixture just holds together (it should not be dry). Shape into balls and flatten into 1/2-inch-thick patties, about 2 inches in diameter.
2. Heat oven to 275°F and line a baking sheet with paper towels. In a skillet, heat about 1/4 inch of olive oil over medium-high heat. Cook 2 to 3 patties at a time until golden brown, about 3 minutes per side. Using a slotted spatula, transfer patties to prepared baking sheet and keep warm in oven. Repeat with remaining patties. Serve warm garnished with chives and with Tzatziki on the side, if desired.
OVEN METHOD
Heat oven to 425°F and arrange rack in upper third. Coat a large rimmed baking sheet with olive oil and arrange the patties, 1 inch apart, on the sheet. Lightly brush the tops of the patties with olive oil and bake 8 to 10 minutes, until the bottoms are golden brown. Using a spatula, turn the patties over and bake 8 to 10 minutes more, until golden brown on other side. Transfer to a serving platter and serve warm garnished with chives and with Tzatziki on the side, if desired.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoyed our pumpkin meze—prepare all of our pumpkin recipes for a complete October pumpkin-celebration menu. More recipes can be found in our Meze cookbook, available on Amazon!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
