
Recipe ingredients
- 4 cups EXTRA VIRGIN OLIVE OIL
- 1/2 kilo spinach, finely chopped
- 1 bunch dill, finely chopped
- 2 eggs
- 1/2 teaspoon anise, grated
- 1/2 sorrel, finely chopped
- 1 bunch fennel, finely chopped
- 2 bunches spring onions
- 2 tablespoons rakì or oùzo
- 1 teaspoon pepper
- White all-purpose flour (as much as it takes)
- Salt
Preparation
Wash and rinse the vegetables well and let them drain. Chop and place all vegetables in a large bowl and season them with the salt. Use your hands to mix them well, pat them dry in your palms and place them in a new bowl. Add the eggs, pepper, anise, raki or ouzo. Add the flour little by little, until you get a firm paste. Heat the olive oil in a deep frying pan or pot. Spoon in the mixture in amounts that correspond to a ball the size of your choice, and fry the balls until golden brown on both sides. Use a perforated skimmer to remove the balls and drain them on a paper towel.