Fi­nally, a Cypriot recipe: Cour­gette Keft­edes

Financial Mirror (Cyprus) - - FRONT PAGE -

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.

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