Greek Perogie Fritters

Greek Perogie Fritters

Greek Perogie Fritters (Feeds 4)

Fritters

  • 12 perogies ( 3 perogies per fritter), boiled.
  • 1 small/medium egg
  • Squeeze of lemon (approx 1 teaspoon or to taste)
  • Salt (to taste)
  • 1 tablespoon olive oil

Optional:

Fresh oregano, minced (to taste)

1-2 tablespoons feta, crumbled

1 tablespoon black olives, minced

Greek Salsa:

  • 1/2 of a lemon, juiced
  • 1/2 of a tomato, chopped small
  • 1/2 of a green pepper, chopped
  • 1/4 of a cucumber, chopped
  • 1-2 tablespoons red onion, minced
  • 1 tablespoon oregano, minced
  • 1 clove garlic, crushed or minced

Tzatziki:

  • 1 cup plain Greek yogurt
  • 1/4 of a cucumber, grated
  • 1/2 of a lemon, juiced
  • 1 clove garlic, crushed
  • Salt, to taste

Garnishes/sides:

  • Micro greens
  • Chorizo sausage sliced
  • Fried or poached egg
  • Olives

Directions:

Fritters

  1. Boil perogies until they float. Put aside and allow to cool while making salsa and tzatziki.
  2. Once cooled, rough chop into small pieces, then knead/mush with hands until incorporated.
  3. Add salt, oregano, egg, and lemon. Mix thoroughly. Chill in refrigerator for 10 minutes, then divide into 4 and form into balls. Press balls between palms of your hand to form patties.
  4. In a pan on medium heat, add olive oil, and sear fritters until golden brown on both sides (approximately 4 minutes per side depending on pan/stove).
  5. Garnish as desired and serve.
  6. You can also make smaller patties as an appetizer or snack and serve with salsa or tzatziki for dipping.

Greek Salsa:

  1. Chop vegetables into small pieces (see photos). Add minced oregano and garlic. Mix thoroughly, add salt and lemon juice. Let stand for 10 minutes before serving or prepare a night in advance.

Tzatziki:

  1. Spoon yogurt into a bowl. Add salt, lemon juice and garlic. Mix and place aside. Grate cucumbers and salt lightly. Squeeze out excess moisture with paper towel or cheesecloth. Add to yogurt mixture. Allow to stand for 10 minutes before serving or prepare a night in advance for best flavors.

Eggs: Boone & Cricket Farm – Chorizo: Two Rivers Meats – Feta: Carmelis goat cheese – Salt: Vancouver Island Salt