Prawn fritters (γαριδοκεφτεδες)

These Greek prawn fritters are super easy to make and are the perfect kind of meze for spring days, as the weather becomes warmer. The most simple accompaniment to these fritters is a big squeeze of lemon and a chilled glass of rose wine - preferably Greek of course. However, if you have a bit of a party going on, the keftedes can be joined by some pickled octopus, dolmades and spicy feta cheese spread for a more substantial set of mezedes. What's more, all of these meze are gluten free, so they make a great option if you are catering for any one who is following a gluten-free diet.

Greek prawn fritters (γαριδοκεφτέδες)

serves 4; prep time 35 mins; cooking time 30 mins 

600g fresh uncooked / green prawns, roughly chopped (use pulse option on a food processor)
1 small red onion, finely chopped
2 green onions/shallots, finely chopped
2 tablespoons of ouzo
1 tablespoon of fresh dill, finely chopped
1 tablespoon of fresh parsley, finely chopped
1 teaspoon of paprika
1 teaspoon of dried mint, finely crumbled
1 egg, lightly beaten
1 teaspoon of lemon zest
2-3 tablespoons of brown rice flour
olive oil for frying


Mix all the ingredients together with a spoon in a large bowl until well incorporated and become a homogenous mixture. Add a little more rice flour, if you think the mix is not coming together - it should be fairly sticky mix. Leave to chill in a refrigerator for about 30 minutes.

Remove from the refrigerator and, using wet hands, shape small meatballs evenly.

Place a fry pan on medium heat and fill to about 1cm in height with olive oil. Fry the prawn fritters turning now and then to get a uniform golden colour.

Remove with a skimmer from the pan and let them drain on paper towels. Serve immediately with plenty of lemon.

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Maira Gall