Vegetable balls | Recipes

Vegetable balls

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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.