The delight I discovered was the courgette ball. Granted the name is unlikely to leave you quaking with anticipation but really, these were amazing. They are basically fritters of grated courgette mixed with herbs, some egg and often some feta cheese. These are then formed into balls, dusted with flour and fried. They are a soft, slightly spicy mouth sensation and I am officially addicted. The only problem with this is that I live in England and the courgette balls living in Agios Nikolos in the Peleponnese. Fail.
Last time I was in Greece I was launched into a one woman mission to make the perfect fluffy Moussaka topping (two eggs whipped into a creamy bechamel sauce should you be interested!) and I fear my latest trip is going to set me off on a similar obsession. What I did learn from my courgette ball sampling is that variety is the order of the day, that and lots of garlic. Some people added mint, some added what seemed like grated butternut squash, others a sprinkling of feta. As you may have gathered I did A LOT of courgette ball tasting! Now I am back home I am going to try out a basic recipe and then get creative until I have the perfect courgette balls at which point I will, of course, share my findings – you're gonna love me! ;)