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Greek Squash Cakes KolokithikeftedakiaGreek squash cakes, kolokithikeftedakia, is a nice summer meze. I'm writing this in late June, and we have already started to get great squash (courgette) from our vegetable garden. Every year is almost like a ritual when we get the very first squash of the season, slice it and fry it lightly in olive oil to have with our ouzo for lunch. It always tastes better than anything we have ever tasted! From then on some form of squash will be on the menu almost daily - fried, grilled (I marinate slices in olive oil, lemon juice, garam masala and a drop of balsamico first), in pies and of course, kolokithikeftedakia. The name of the dish in Greek is even more difficult to say than ododontglyfida (toothpick) so I thought I was on the safe side when my friend Steve from England came to the restaurant the other night and I told him that he'd get a plate of kolokithikeftedakia for free if he could pronounce it...But he managed to! When food and free come in the same sentence Steve insists he even speaks Chinese..:) Well, here's the recipe: Grate the squash and a onion, add salt and leave in a sieve that you place ona deep plate in the fridge for at least one hours. This will remove a lot of water from the squash and onion. Don't skip this point or you won't be able to make nice cakes! Squeeze out as much extra water as you can and put the squash/onion in a bowl. Add finely chopped catmint, pepper, the egg and enough bread crumbs to be able to shape small cakes. Turn the cakes in flour and fry until light brown on both sides. Don't turn the cakes in the frying pan until they have coloured, as they can break. Serve as meze. Tzatziki tastes good on the side. Return from Greek Squash Cakes Kolokithakia to KAIROS homepage More Greek Food Recipes Traditional Greek Food
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