John Myers
Ingredients for 4 servings:
- 200 g potatoes
- 100 g zucchini, green
- 50 g carrot(s)
- 80 g onion(s), brown
- 40 g Halloumi, diced
- 30 g feta cheese, crumbly
- 3 eggs, size M
- 4 tbsp wheat flour type 1050
- 2 tbsp extra virgin olive oil for frying the onions
- 3 tbsp white sugar
- 1 tsp black pepper, from the mill
- ½ tsp nutmeg, freshly grated
- 1 tbsp Cretan herb mix (Gemista)
- 2 tbsp celery leaves, fresh or frozen
- 500 g water
- 20 g salt
- 1 tsp citric acid, crystalline
- 3 tbsp extra virgin olive oil for frying the fritters
- n. B. Flowers and leaves for garnishing
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
A tempting snack or a tasty side dish from Cretan cuisine. They have a nickname: “They’re barely there, they’re gone.”
Wash the vegetables and fruit. Mix the water with the salt and citric acid to form a brine. Peel the potatoes, carrot, and onions. Cut off one end of the zucchini and finely grate it into the brine along with the potatoes and carrot, and let it soak for 10 minutes. Vigorously squeeze the water from the pickled vegetables using a clean tea towel. Discard the salty fruit water, place the pulp in a bowl, and fluff it up. Sprinkle the flour and spices over the vegetables and mix in. Dice the onion, fry in 2 tablespoons of olive oil until translucent and light brown, and add to the pulp in the bowl. Whisk the eggs, add to the pulp along with the cheese, and mix to form a smooth batter. Heat the 3 tablespoons of olive oil in a large pan until fragrant. Then add the batter, a tablespoon at a time, and flatten into flat discs. Fry the fritters until golden brown on both sides, drain on kitchen paper, and keep warm. Continue this process until all the batter is used up. Arrange the finished pancakes on a serving platter and serve warm. This batch yields approximately 14 palm-sized pancakes. Recipe source: Mr. Olympios, Armonia Hotel, Crete
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