A traditional recipe from Maronia.
Recipe by Chef Stella Spanou , from her cookbook “Kavala’s Flavours’’.
Stella was recently in Paris to receive an award for her book , she won in Best World Cookbook in the category of photography.(photo : www.kalofagas.ca).
- bunch of fresh asparagus (about 1 kg.)
- scallions, thinly sliced
- 3 cloves of garlic, minced
- 1/4 chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1 tsp. dried Greek oregano
- 2 eggs
- 1/2 cup of bread crumbs
- 1 cup of crumbled feta cheese fresh ground pepper to taste
- 1/2 cup all purpose flour & 1/2 cup cornmeal for dredging vegetable for frying
1.Place a skillet on your stove-top and add a turn of olive oil over medium heat. Add your sliced scallions and cook until softened and translucent (in about 5 minutes). Take off the heat and allow to cool. In the meantime, rinse your asparagus and cut-off or snap-off the woody ends and discard. Grate your asparagus with a box-grater or simply place in your food processor and pulse until the asparagus have the consistency of thin shavings. Squeeze any moisture left in the asparagus with your hands and place in a bowl along with the cooled cooked scallions, herbs, eggs and stir with a spatula. Add the breadcrumbs in increments until the mixture binds well. Now add the crumbled Feta and fresh ground pepper and gently mix in.
2.Form your fritters by rolling into palm-sized balls then flatten and form them into patties. Mix your flour and cornmeal with a fork and lightly dredge your patties in them.
3.Pour enough vegetable oil into a skillet to come-up 1cm and heat to 350F. Gently place your patties into the hot oil and fry for 2-3 minutes a side or until just golden.