Patatokeftedes – potato fritters

Typical greek mezes! This can also be eaten in the 40 days before Easter (Sarakosti) when are done without cheese! Quite easy to make and delicious.

Ingredients

• 350gr potatoes
• 2 tablespoons olive oil
• 2 tablespoons fresh dill
• 1 teaspoon dried dill
• 1/2 teaspoon oregano
• feta cheese – in pieces that you cut with your hands
• kefalotiri – hard cheese grinded
• salt
• pepper
• 35gr all-purpose flour
• vegetable oil to fry them
• half a cup bread crumbs

Steps

• Peel the potatoes , cut them in pieces and boil them
• When they are ready, remove the potatoes from the water and transfer them in a bowl
• Smash the potatoes. They do not need to be super finely smashed
• Add the dill, oregano and the olive oil and mix
• Add the cheese if you are using
• Add salt and pepper according to your taste
• When you have a taste that you like (you could also add a bit more spices for example) add the flour and mix well
• Add the bread crumbs in a flat dish
• Wet your hands and start making balls or a bit flatter balls like in the foto (this is the shape I prefer for them)
• Add them in in the bread crumbs and make sure that you have bread crumbs all around them
• Fry them in vegetable oil that reached 180 degrees Celsius to be sure that are crunchy.
• They are ready when they are golden like in the foto
• Place them on kitchen paper, so that it absorbs a bit of oil before serving them
• Are better enjoyed while warm