Greek cuisine · Salads & Mezze

Patatokeftedes (Potato Fritters)

Potato balls with mint, onion and grated kefalotyri, fried crisp outside and light inside.

Ingredients · for 4 servings

• 800 g floury potatoes
• 100 g kefalotyri or parmesan
• 1 onion
• 1 handful mint
• 1 egg
• 3 tbsp flour
• 1/2 bunch flat-leaf parsley
• 200 ml olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Boil the unpeeled potatoes in salted water for 25–30 min until soft, drain, let steam off briefly and peel while still warm.
2. Press the potatoes through a ricer into a bowl and let cool completely – warm mash soaks up too much oil when frying.
3. Finely dice the onion, finely chop the mint and parsley, and grate the kefalotyri finely.
4. Knead everything with the egg and 2 tbsp flour into the potato mixture, season generously with salt and pepper, and shape into about 20 walnut-sized, lightly flattened balls.
5. Coat the balls in the remaining flour and fry in the hot olive oil in batches for 3–4 min per side, until evenly golden brown and crisp.
6. Drain on kitchen paper and serve warm with lemon wedges as a meze.