Monday, April 11, 2011

Southwestern kolokethokeftaide

I didn't intend to make kolokethokeftaide. I hadn't heard of them until a moment ago. I just improvised some squash fritters and ended up making kolokethokeftaide accidentally. This Greek recipe isn't far off from the Turkish kabak mucveri I made three years ago but since I wasn't actually making it intentionally, I ended up with a Southwestern flavor profile which moves it a bit farther away.

I apologize for the quality of the pictures; I ran out of AA batteries for my camera and have had to fall back on my phone's crappy camera. Also, I didn't expect to write this up, as I was just throwing stuff together, so I don't have any process pics to share. Or many measurements.

So, anyway, I grated the two CSA summer squashes, salted them, let them sit a few minutes and then squeezed out an enormous amount of water. I ended up with no more than a cup and a half of squished squash.

To that I added about half a cup of pepper jack cheese, a dollop of caramelized onion confit (really just the caramelized onion I made last week mixed with a good bit of olive oil), a minced hot pepper, a dash of chili powder, one egg and enough breadcrumbs to make a dough that held together but wasn't wet.

I heated my oil and made little Tablespoon-volume patties. Those got fried at just over medium-high heat until just over golden brown. More of a brazen brown.


Tasty stuff. And it tastes mainly of squash, not dough with a bit of squash in it like most fritter recipes make. A nice chewy/creamy texture inside and crisp outside too. Maybe they could use a dipping sauce just to mix the flavors up a little bit, but I didn't bother with one.

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