Finally, a Cypriot recipe: Courgette Keftedes
Ingredients for 20 – 25 pieces
1 kg /2.2 lb of courgettes, grated semi-fine 4 good sprigs of parsley, finely chopped 4 sprigs of fresh, finely chopped basil 2 medium onions, peeled and very finely chopped or grated 6-8 cloves garlic, peeled and finely chopped 2 eggs, beaten 250g / 9 oz Kefalotiri or other quite hard cheese (Cheddar in UK) Salt and freshly ground pepper 1 - 1? cups dried breadcrumbs Flour Oil for frying
1. Put the grated courgettes in a colander, sprinkle with salt and let stand for an hour so that they release their liquid. 2. Squeeze the courgettes, a little at a time, to get them as dry as possible. 3. Mix everything except the breadcrumbs together. 4. Slowly add the breadcrumbs. Mix well, until you have a nice firm mixture. 5. Form into balls about 3-4 cm in diameter, roll in flour and deep fry in hot oil until lightly browned and crisp on the outside.