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Tirokroketes

Serves 4 to 6 Appetizer vegetarian, Appetizers

Tirokroketes

Tirokroketes, those golden spheres of cheese perfection, are a staple in Greek tavernas, beloved for their savory warmth and satisfying crunch. This recipe captures the essence of how they're made at home, where olive oil is used freely, salt is sprinkled with intuition, and a wedge of lemon is always nearby to brighten the flavors. These cheese croquettes are a delightful appetizer, best enjoyed when freshly fried, with their irresistible crispy exterior and soft, cheesy center.

Each bite of Tirokroketes delivers a rich, tangy burst, thanks to the combination of feta and graviera cheeses. The texture is a pleasing contrast between the crisp shell and the creamy interior, offering a harmony of flavors that is both comforting and indulgent. Serve them hot, and let the simple pleasure of cheese and olive oil transport you to a Greek taverna, savoring each delicious moment.

Ingredients

  • 300 gfeta
  • 100 ggraviera — grated
  • 2eggs
  • 80 gflour
  • for fryingolive oil
  • to tastefine sea salt

Method

  1. Begin by crumbling 300 g of feta into a large mixing bowl. Grate 100 g of graviera cheese and add it to the bowl. Crack 2 eggs into the mixture and stir until well combined, ensuring the cheeses are evenly distributed with the eggs. Gradually add 80 g of flour, mixing until you achieve a thick, cohesive dough-like consistency.
  2. Shape the mixture into small balls, about the size of a walnut, and set them aside on a plate. This will ensure they cook evenly and maintain their shape during frying. If the mixture is too sticky, lightly flour your hands to prevent sticking.
  3. In a large, heavy-bottomed frying pan, pour enough olive oil to cover the bottom by about 1 cm. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. Test the oil by dropping a small piece of the cheese mixture into the pan; it should sizzle immediately.
  4. Carefully place the cheese balls into the hot oil, being cautious not to overcrowd the pan. Fry them in batches if necessary. Cook each side until golden brown, turning gently with a slotted spoon or tongs. The exterior should be crisp and golden, while the inside remains soft and moist.
  5. Once fried, transfer the Tirokroketes to a plate lined with paper towels to drain any excess oil. While still warm, sprinkle them lightly with fine sea salt to enhance the flavors. Serve immediately with lemon wedges on the side, allowing each person to add a squeeze of fresh lemon juice to their taste.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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