Keftedes from Greece

[paroshep]

Keftedes lend themselves very well to being eaten as a snack, starter or side dish.

Directions below are for onion but you can experiment endlessly
with different fillings such as: Peppers, bacon, coarsely chopped sardines, crumbled feta or other strong cheese,
fresh dill and parsley--whatever is best for the local season.

Onion filled Keftedes
Ingredients:
1 egg
2 tablespoons flour (and a little extra)
2 onions
salt

Cut the onions in half and slice. Fry the thin slices until soft and transparent.
Beat the egg, add the flour and the (cooled) onion. Mix thoroughly.
Add salt to taste. Put the mixture for about an hour in the fridge to rest.
Put some flour into a little heap in the middle of a large plate.
Take a tablespoon of the mixture and roll it in the flour in such a way,
that you end up with a small ball with a coating of flour.
Put this small ball(keftedakia) on the edge of the plate.
Continue in the same way with the rest of the egg and onion mixture and put
the resulting small balls for another hour to rest in the fridge.

Before frying, roll the balls once more in the flour and fry the keftedakia
in a generous amount of olive oil.

Recipe by Eddy, a Dutch man who teaches Greek cooking on Paros.

 

[spiceplace]

Do you have a picture of these? From the recipe, it sounds like 'inverted' onion rings. Is that a good description?

Matt

 

[oldbay]

Hmm. Sounds similar (but not really) to what we call 'Onion Loaf' but mixed with flour to make a ball instead of simply lots of onion rings crushed together.

 

[spiceplace]

Hey Oldbay!
Paroshep sent me a link with the image at picasa webalbums.

I had to copy the image from it's original location: Paroshep's public gallery because Google's picasa won't allow external links to the images and you only see the dredded x.

Matt