makes 6 meze servings
One of my favorite aspects of the Greek table is the wealth of dishes that simulate meat but are oftentimes totally vegan. These dishes generally evolved as a way to fill the belly during times of fasting, when all animal products are prohibited. This is an old recipe from the traditions of the Vlachs, a once itinerant shepherd tribe that calls northern Greece home. Serve it over a bed of frisée with a little Greek yogurt on the side.
1 medium potato, peeled
1½ to 2 cups (190 to 250 g) all-purpose flour, as needed, plus extra for coating the fritters
Scant 1 tablespoon baking soda
2 cups (160 g) coarsely ground walnuts
2 garlic cloves, minced
1 large red onion, finely chopped
½ cup (25 g) finely chopped fresh mint
Salt and freshly ground black pepper
Olive oil or other oil, for frying
Greek yogurt, for serving (optional)
Grate or shred the potato on the large holes of a box grater or using a food processor fitted with the grating disc. Squeeze the excess liquid out of the potato by hand or wrap it in cheesecloth and wring out as much liquid as possible. Place the potato in a bowl. Mix in 1½ cups (190 g) of the flour, baking soda, walnuts, garlic, onion, and mint. Season to taste with salt and pepper. Knead the mixture until firm enough to hold its shape, adding the remaining flour as needed. Shape 1 tablespoon of the mixture into a ball and flatten it lightly to form a patty. Set aside on a large platter or tray and repeat with the remaining mixture.
In a large deep skillet, heat about 2 inches (5 cm) of olive oil over medium-high heat until it registers about 365°F (185°C) on an instant-read or deep-fry thermometer.
Spread the flour over a large plate or platter and lightly dredge the patties, shaking off the excess. Working in batches, fry the patties in the hot oil until deep golden brown on both sides, flipping once. Drain on paper towels and serve, accompanied, if desired, by Greek yogurt.