Does anyone have a recipe for Pitaroudia?
It's a Greek dish, local to Rhodes I think as Rhodes is the only place for " pitaroudia " grated courgettes

Ingredients:

• 2 large finely chopped, ripe tomatoes
• 1small finely chopped red onion
• 1 tbsp of dried mint
• 3 tbsp of self-raising flour
• 1 egg
• Salt & pepper
• Sunflower oil
  

1. Mix the courgettes, tomatoes, onion and mint in a bowl. Add the egg and stir the mixture until all the ingredients have combined.
2. Add enough flour to bind the mixture together (add more flour if the mixture is still runny). Season to taste.
3. Heat 3cm of sunflower oil in a shallow frying pan until very hot.
4. Spoon dollops of the mixture into the oil and turn the heat right down. Cook for 2-3 minutes on each side, until golden.
6. Leave to cool on some kitchen roll and serve hot with tzatziki.
Makes 18-20 fritters

On Karpathos, you can find unique traditional products. Taste the “makarounes” hand-made pasta, local meat, “myzithropites” – pies stuffed with the “myzithra” cheese variety – the “kouloures” bread rings, the narwhal shrimps of Symi (Parapandalus narval) and parrotfishes (Sparisoma cretense). The latter are endemic to the Mediterranean Sea and, more specifically, to the Southeast Aegean sea.

Some of the traditional products of Karpathos island include: “psilokoulouro”, “kremmydopsomo” (onion bread), the “manouli” cheese variety, salted sardines, honey and oil.

There is a wide range of traditional dishes, such as the “makarounes” pasta variety usually served in a sauce of fried onions, the “kolokythoanthi” dish (stuffed baby courgette flowers), parrotfishes, the “yahni” dish, vegetables or meat cooked in tomato sauce, “ofto” (“vyzanti” – stuffed lamb or goat with groats cooked in a wood-burning oven), “fakorizo” (browned lentils with rice and onions) and triangular small pies with boiled greens called “kopeles”.

Some of the traditional desserts of Karpathos include: local baklava (pastry made of many layers of paper-thin dough with a filling of ground nuts, baked and then drenched in a syrup of honey), “trigona” (triangular, rich and flaky cheese pastries), “sissamomeli” (dessert made from sesame and honey), “tourtes” (pies stuffed with the “sitaka” or “myzithra” cheese varieties), “myzithropites” (pies with the myzithra cheese variety) as well as the “poughia” and “zibilia” pastries.