This is probably one of the favorite recipes of my mom. She could eat them on and on and on.. And this is her own lovely recipe. She used to make this dish as an appetizer. In Greece, apart from the main course and a salad, is really common to make 2-3 appetizers as well. Even in a normal ‘Wednesday’ for instance! ‘Kremmudokeftedes’ are really easy to make and their taste is wonderful!
- 250gr. spring onions
- 20gr. parsley
- 40gr. dill
- 2 eggs
- 2tbsp. olive oil
- 80gr. Feta cheese
- 1/2tsp. baking powder
- 40gr. flour
- black pepper
- 40ml. olive oil or sunflower oil for frying
- Put some really hot water in a big bowl.
- Wash the onions well and cut them in small pieces and put them in the bowl with the hot water for at least 10′ so that the onions get softer. Remove form the water, drain very well with your hands so that there is no water left in the onions.
- Put the drained onions in another bowl and keep it there.
- Mince the parsley and dill and add in the bowl with the onions.
- Add also the rest of the ingredients, eggs, olive oil, flour, baking powder, salt, pepper and the Feta cheese broken in small pieces. Mix well with a big spoon. You should have a semi-liquid mixture, it shouldn’t be very thick.
- Put the frying oil into a deep pan and warm it up in strong fire.
- When the oil is ready, use a table spoon and add the mixture in spoonfuls. Each spoonful will be one ‘lefties’ – ball. Fry 2′-3′ per side in really hot oil. Lay some kitchen paper/napkins in a plate and move the ready balls there for a while.
- Serve either with some tzatziki or with some fresh tomato sauce and..
- A really good match for this dish is a fresh tomato salad which will balance nicely the flavors.
- It’s better to enjoy the ‘kremmudokeftedes’ warm but if yo have some left overs keep them in the fridge and make the next day a nice toast using then as the basic ingredient!
- If you want a more light version you can skip the Feta cheese and use only the whites of the eggs.