Savoury fried pumpkin balls

Another tasty meze for your drinks or your buffet table and an interesting way of using pumpkin. They can also be served as a light meal along with some steamed vegetables or a salad

Recipe of Argyro Barbarigou,

a prominent Head Cook

Check out her site Argiro for more delicious recipes

Ingredients (for about 30 balls):
500gr. pumpkin, peeled and seedless
1 yellow onion, grated
4 Spring onions, finely chopped
2 tbsp of fresh mint, finely chopped
2 tbsp of margarine, at room temperature
1 egg, beaten
2-3 tbsp of Greek Kefalotyri cheese, grated (or other hard salty cheese)
very fine breadcrumbs (as needed)
pepper
all-purpose flour, for dusting
frying oil

Method:
Grate the pumpkin in a colander, add some salt and let it drain for 30-45 minutes. Squeeze out as much liquid as possible pressing the pumpkin pulp with your hands and transfer in a large bowl.

Add the onion, the Spring onions, the mint, the margarine, the egg and the grated cheese. Mix the ingredients very well with a wooden spoon and season with salt and pepper.

Gradually add, while you are stirring, enough breadcrumbs until you achieve a rather thick batter (thick enough to be able to shape the mixture into balls without being runny).

Form with the mixture round balls, gently pat them with your hand and lightly pass them through the flour.

Warm enough oil in a large non-stick frying pan on medium heat and fry the balls for 2 minutes on each side.
***Don't overcrowd the frying pan, a few fritters at the time.

When ready, transfer with a slotted spoon on kitchen paper to drain the excess oil and serve while they are still warm along with some yoghurt sauce.