Greek cuisine · Salads & Mezze

Tirokroketes

Breaded balls of feta and kefalotyri, crisp fried on the outside and melting tender inside.

Ingredients · for 4 servings

• 250 g feta
• 150 g kefalotyri (or pecorino)
• 2 eggs
• 100 g breadcrumbs
• 3 tbsp flour
• 1/2 bunch mint
• 1 tsp oregano
• 1 l oil for frying
• Pepper

Instructions

1. Crumble the feta finely, grate the kefalotyri finely and mix both with the finely chopped mint, the oregano and plenty of pepper.
2. Mix in one egg and 2 tbsp flour until a moldable mass forms, then chill covered for 20 min. so it firms up.
3. With damp hands, form about 16 walnut-sized balls from the mixture and press lightly so no air pockets remain.
4. Beat the second egg, then roll the balls first in the remaining flour, then in the egg and finally in the breadcrumbs, pressing the coating on firmly.
5. Heat the oil to 175 °C and fry the croquettes in batches for 2–3 min. until golden brown all over; do not add too many at once or the oil will cool.
6. Drain on paper towels and serve immediately hot with lemon wedges and yogurt dip while the center is still molten.