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Posted: Jan 14 2008, 11:27 PM


The last time I was in Greece I discovered a dish I liked very much. It is called κολοκυθοκεφτέδες and is made with κολοκυθάκια (courgettes, or zucchini) of which we have many. There are different variants, and I would like comments on the best way to make them, especially since the directions I have found on internet are a bit vague! After some experimentation, this is the way I do it.

200 γρ κολοκυθάκια τριμμένα ή στο μίξερ
1 κρεμμύδι τριμμένο

Τα αφήνουμε στο σουρωτήρι να βγάλουν τα νερά τους.
Βάζουμε σε ένα μπολ και προσθέτουμε ένα αβγό, αλάτι, πιπέρι, μαϊντανό, δυόσμο, άνηθο, θυμάρι... όπως θέλετε. Μπορείτε να βάλετε και τυρί φέτα.

Ανακατεύουμε όλα, μαζί με 150 με 200 γραμμάρια αλεύρι και ένα μικρό κουταλάκι σόδα. Πλάθουμε μικρές μπαλίτσες, και τις τηγανίζουμε σε μπόλικο λάδι.

My questions are, do you use eggs? Baking powder, baking soda? How much flour? Deep fat fried or not?

(Οι ερωτήσεις μου: Βάλετε αβγά; Μπέικιν ή σόδα ; πόσο αλεύρι; τηγανητούς μέσα από πολύ ή λίγο λάδι;)

Καλή όρεξη!


Posted: Jan 15 2008, 06:29 AM

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As far as I know from general Mediterranean cooking, you can safely leave out the baking soda and substitute it with baking powder - but that is only how I would do it.
Posted: Jan 20 2008, 10:53 PM


Ευχαρτιστώ Ζιτιτι για την συνταγή.

Νόμιζα πως φτιάζουν τους κολοκυθοκεφτέδες και ντοματοκεφτέδες από αλεύρι ρεβιθιού (σαν indian onion-bhaji). Τώρα ξέρω πως έκανα λάθος.

Κολοκυθοκεφτέδες είναι νηστίσιμο φαγητό, δεν χρειάζεσαι αβγά.

Μαθαίνω κάτι κάθε μέρα.

Posted: Jan 20 2008, 11:31 PM


Αν φτιάξεις κολοκυθοκεφτέδες με αλεύρι ρεβιθιού, ίσος έχεις δίκιο. Ξέρω μόνο πως κάνουν και κεφτέδες από ρεβίθια και είναι και πολύ νόστιμοι. :donno:
paul bela
Posted: Jan 21 2008, 05:26 AM


Hello everyone,
Two years ago, we had the pleasure of spending a week in Mikri Vigla on Naxos. We used to go at this marvelous restaurant that served amazing traditional dishes with a personal touch. I have tasted, among other things, tomato keftedes that were out of this world. I never had the courage(not to say the balls) to ask for the recipe, since there was alot of family secrets never to be revealed, I did not push the issue since I wanted to return and enjoy their fagito.
If anyone has information about the making of these tomato keftedes, please do share this recipe.
Love to cook, Paul
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