Heavenly on a meze platter, these delicate potato fritters pair very well with a glass of wine or ouzo. Potatoes have ample starch in them, but I like to add an egg as well for extra structure and stability, and to add moisture.
You can vary the herbs to suit your tastes; these are simply the ones that I enjoy.
Ingredients 8
400 g potatoes
1 egg
1 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
1 tbsp dill, finely chopped
100 g feta
olive oil, for frying
salt and pepper, to taste
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Method 6
Place the whole in a large saucepan and cover with water. Bring to the boil and cook until soft.
Remove the carefully and allow to cool. Rub off the skin and place the cooked potato in a large bowl.
Mash the cooked , and add the and the , and . Crumble in the and season with salt and pepper. Mix well to combine and place in the refrigerator to cool.
Pour about 4–5 cm (1 1⁄2–2 in) of olive oil into a deep frying pan and warm over a medium heat. To check that the oil is hot enough for frying, simply drop a little of the mixture into the oil. If it immediately starts to bubble, the oil is ready.
Using a tablespoon, scoop out a walnut-sized amount of mixture and carefully place in the hot oil. Cook a few at a time but do not overcrowd or the oil will cool and the fritters will braise and not fry.
Turn the fritters so they are golden all over, then remove with a slotted spoon and place on some paper towel to drain.
Meni Valle's tips
You can vary the herbs to suit your tastes; these are simply the ones that I enjoy.
