Vegetable balls

Vegetable balls



4 cups extra virgin olive oil

1/2 sorrel, finely chopped

1/2 kilo spinach, finely chopped

1 bunch fennel, finely chopped

1 bunch dill, finely chopped

2 bunches spring onions

2 eggs

2 tablespoons rakì or oùzo

1/2 teaspoon anise, grated

1 teaspoon pepper


White all-purpose flour (as much as it takes)



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.