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Tyrokeftedes! (Greek Cheese Croquettes)
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Tyrokeftedes/Tyrokroketes (Cheese Croquettes)
Tyrokeftedes are a very quick and simple appetizer to make! They remind me of summers on an island in Greece, where I was first introduced to them, accompanied with an array of different mezedakia (appetizers), ouzo, and great company. These crispy, golden cheese balls are very popular in Greek tavernas. You can make the mixture with any combination of cheeses you like–I have seen them made with Edam, halloumi, feta–but I prefer the combination of Gouda and mozzarella cheeses.
Yields: Approx 12 pieces
Prep time: 15 min
Cooking time: 10 min
Ingredients:
1 cup mozzarella cheese, shredded
1 cup Gouda cheese, shredded
2 eggs, beaten
¼ cup self-rising flour, and extra for coating
pinch of freshly ground black pepper
pinch of dried oregano
pinch of salt
lemon wedges (optional for garnish)
oil for frying
Instructions:
Add all of the ingredients in a bowl (except for the lemon wedges and frying oil) and mix them well. Knead until the ingredients are well-incorporated. Use a large spoon to scoop some of the mixture and form into 1-inch balls. Place on a small sheet pan or plate lined with parchment paper, and refrigerate for about 45 minutes.
Start heating the oil in a pan for frying. Take the Tyrokeftedes out of the refrigerator and roll each one in flour, dusting off the excess. Place into the hot oil one by one, until they are golden brown.
Serve immediately (optional, with a squeeze of lemon if desired).
Tyrokeftedes are a very quick and simple appetizer to make! They remind me of summers on an island in Greece, where I was first introduced to them, accompanied with an array of different mezedakia (appetizers), ouzo, and great company. These crispy, golden cheese balls are very popular in Greek tavernas. You can make the mixture with any combination of cheeses you like–I have seen them made with Edam, halloumi, feta–but I prefer the combination of Gouda and mozzarella cheeses.
Yields: Approx 12 pieces
Prep time: 15 min
Cooking time: 10 min
Ingredients:
1 cup mozzarella cheese, shredded
1 cup Gouda cheese, shredded
2 eggs, beaten
¼ cup self-rising flour, and extra for coating
pinch of freshly ground black pepper
pinch of dried oregano
pinch of salt
lemon wedges (optional for garnish)
oil for frying
Instructions:
Add all of the ingredients in a bowl (except for the lemon wedges and frying oil) and mix them well. Knead until the ingredients are well-incorporated. Use a large spoon to scoop some of the mixture and form into 1-inch balls. Place on a small sheet pan or plate lined with parchment paper, and refrigerate for about 45 minutes.
Start heating the oil in a pan for frying. Take the Tyrokeftedes out of the refrigerator and roll each one in flour, dusting off the excess. Place into the hot oil one by one, until they are golden brown.
Serve immediately (optional, with a squeeze of lemon if desired).
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