Kolokithokeftedes, or zucchini fritters, are the result of taking a fresh summer vegetable like zucchini and turning it into a golden, crisp, and delicious appetizer or meal.
Always accompanied by a healthy amount of tzatziki, these zucchini fritters are found all over Greece. However, they are most popular in Thessaloniki and the surrounding Central Macedonia region.
There is nothing like the taste of olive oil fried potatoes. They are served all over Greece at every taverna, and are easy to make at home.
You don’t need a deep fryer – a regular frying pan will do.
Tzatziki is a yogurt and cucumber dip that accompanies many greek dishes. The great thing about tzatziki is that it’s super easy to prepare. Just make sure you leave it in the fridge for a couple of hours to let the flavours come together.
Fava is a wonderful creamy dip or spread made with yellow split peas (not fava beans) and onions. Santorini is famous for its amazing fava! Serve it with chopped red onion, parsley, olive oil, and lots of bread.
Cretan dakos is a simple but delicious appetizer, and can be thought of as greek bruchetta. It is typically made with barley rusks, topped with chopped tomatoes, crumbled feta or mizithra cheese, and dried oregano.
Giant beans with skordalia offers a bit of a twist to the typical greek giant beans due to the addition of skordalia (a garlic and potato puree). This dish consists of simple ingredients, yet the flavour is full and complex.
