One of our favorite appetizers to share at any time is Greek onion and potato fritters from the Foods of Crete cookbook. These fritters can also be served instead of hash browns at a breakfast or brunch. Reminiscent of Jewish latkes, these are a wonderful treat for Hanukkah celebrations. Equal amounts potato and onions and mint flavor, onion fans will find these particularly delicious. Our tzatziki makes for a tasty topping to these fritters. Or you can serve this dish with sides of yogurt and applesauce. You can find the tzatziki recipe here.
We recommend cooking these fritters in our extra virgin olive oil imported from Crete. You can find this olive oil here at the Mediterranean Living shop. It is essential that you use a good quality extra virgin olive oil in your cooking.
Grate the onions and the potatoes into a large bowl. Add the eggs, flour, mint, salt and pepper. Mix well.
Heat about 1/2 inch of oil in a skillet. Wait until oil is hot enough that a drop of the fritter sizzles. Using a tablespoon, drop heaped spoonfuls into the oil and fry until crispy on both sides. Drain on paper towels.
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.