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  • Writer's pictureNikki Glekas

Cheese Balls | Tyrokeftedes

I love sharing my Greek heritage with all of you. Sometimes I also share how my kids are embracing our Greek roots while living in Connecticut and traveling to Greece in the summers. My son loves to dive into Greek food with me when we travel and often has a blast sampling his favorites at dozens of different restaurants to assess who makes the best versions. One summer he decided Greek Cheese Balls were going to be the food he was going to measure and proceeded to order them every single place we ate. It was so much fun!

I can’t remember the restaurant he declared the winner, but we found a version he likes to eat at home since we aren’t in Greece all time. This recipe is super easy to make and the whole family gobbles them up when they’re served hot from the stovetop.

The batter is almost like a fix-it-and-forget-it recipe. It needs to sit in the fridge in order to firm up. It’s totally fine to make the batter in the morning and cook them later in the day! Then, simply heat up the oil and get ready to fry them a few at a time.

I often make these right before the kids come home from school because I know they’ll be the perfect snack when they walk in the door. I also serve them as appetizers for friends and pile them high on snack boards and grazing tables.

These are universally love and my son can attest that they appeal to all ages. This timeless recipe is bound to become a keeper for years to come in your kitchen. Enjoy!

Cheese Balls | Tyrokeftedes

These are a traditional Greek snack. Every year when we go to Greece, Nikolas orders these everywhere we eat. They are the most delicious snack – they are great for kids and adults!

Serving Size | 12 balls

  • ¼ cup feta

  • ¼ cup manori

  • 2/3 cup gouda

  • ½ cup Graviera Cheese

  • 2 eggs

  • 1/3 cup self-rising flour

  • All-purpose flour for drenching

  • 3 cups Vegetable Oil

  1. Add the cheese to the large mixture bowl. Add the eggs and flour. Use clean hands to mix the ingredients together until completely incorporated.

  2. Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, or up to 12 hours.

  3. Add the all-purpose flour to a shallow bowl.

  4. Scoop the refrigerated batter with a tablespoon to make 1-inch round balls. Dip them in the bowl of all-purpose flour and roll them all over to make sure they’re completely coated.

  5. Pour the vegetable oil into a stovetop pan with high sides. Bring the heat to medium-high. Drop the cheese balls into the hot oil, making sure not to crowd the pan.

  6. Fry the balls for 3-4 minutes, or until golden brown. Use a slotted spoon to remove them to a plate lined with a paper towel.

Serve once they are cool enough to touch.

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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