Greek Recipes

Rizogalo - Greek Rice Pudding

This creamy, sweet dish is another favorite Greek pudding recipe, widely available in Greek pastry shops. One of my favorite Greek Dessert recipes!

Ingredients:

4 1/2 cups milk
1/2 cup long-grain white rice, washed
1 cinnamon stick
Zest of 1/2 lemon
2 tbsp cold milk
2 tsp cornstarch
2 egg yolks, lightly beaten
1 tsp vanilla extract
1/2 cup granulated sugar

To serve:

1 tsp cinnamon

Preparation:

Place the milk in a saucepan and simmer over low heat for 5 minutes. Add the rice, cinnamon stick and lemon zest, and simmer for 15 minutes or until the rice is tender. In a small saucepan, whisk the cold milk, cornstarch and egg yolks together and simmer over low heat until thickened.

Add this mixture, together with the vanilla and sugar, to the milk and rice mixture. Simmer, stirring, for another 5 minutes. Remove the mixture from the heat. Set aside to cool, remove the cinnamon stick, and pour into 4 individual bowls. Refrigerate until ready to use. Sprinkle each bowl with cinnamon before serving.

Serves 4

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Kolokithokeftedes - Zucchini Fritters

Keftedes (fritters) can be made with almost anything. Most familiar are the small minced lamb, beef or chicken balls simply served with a squeeze of lemon. Greeks also love to use an abundance or seasonally available vegetables, such as spinach, wild greens, tomatoes, eggplants and zucchini, by making them into fritters. The vegetables are always chopped with onion or green onion and fresh or dried herbs, then bound with a little egg, breadcrumbs, flour or cheese, before being lightly floured and fried. Enjoy this easy Greek recipe!

Ingredients:

1 1/2 lb zucchini, trimmed and grated
2 bunches green onions, including green stems, finely chopped
6 oz feta cheese, crumbled
1/2 cup grated kefalotiri, or parmesan
2 eggs, beaten
4 tbsp finely chopped fresh dill
4 tbsp finely chopped fresh mint
1 2/3 cup all-purpose flour
Salt
Freshly ground black pepper
Olive oil for frying
1/2 lemon

Preparation:

Mix the zucchini, green onions, cheeses, eggs and herbs together in a large bowl. Add the flour to the mixture, season to taste with salt and pepper, and stir well. Cover and refrigerate for at least 30 minutes.

Heat about 1/2 inch of olive oil in a heavy-bottomed skillet. Shape the mixture into round, flat fritters, adding a little more flour if the mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown. Using a spatula, transfer the fritters to paper towels to drain. Set aside in a warm place while you cook the remaining mixture. Serve with a squeeze of lemon.

Serves 6 to 8
Makes about 30 fritters

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