Classic Greek recipes with a side of humour and heart.

Stand up comedian Gus Constantellis draws inspiration for his material and online content from his family, especially his mother, Julia, who became a social media star and “Greek mother” to an entire online community. When she died suddenly in August 2023, that community mourned with him.

My Greek Mom’s Recipes is Gus’s deeply personal tribute to his mother, an immigrant who never learned English yet managed to achieve the American dream. Every dish comes with a story about Julia, making this cookbook as much a celebration of family as it is a collection of recipes.

Equal parts hilarious and heartfelt, the book offers a comedian’s candid look at grief and family. It will resonate with anyone who has ever had an overbearing but fiercely loving mother, the kind who expresses affection through food, tough love and a whole lot of opinions.

And the 75 recipes themselves are the real deal. Because if there was one thing Julia was known for, besides her razor sharp humour, it was her unforgettable cooking.

Recipes include:

• A Greek Easter feast
• Spanakopita (Spinach Pie)
• Tzatziki (Yogurt Garlic Sauce)
• Pastitsio (Baked Ziti)
• Avgolemono (Chicken Lemon Soup)
• Patates Lemonates (Lemon Potatoes)
• Baklava
• And much more!

These village style recipes are tried and true Greek classics stripped down to their delicious essentials, making them perfect for cooks of all skill levels.

Whether you are a fan of Greek food or simply looking for some lighthearted anecdotes, My Greek Mom’s Recipes is a celebration of classic Greek food and culture, and a love letter to mothers everywhere.

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Zucchini Fritters

When I was a kid and my family would go out to eat at Greek restaurants, I would always feel so proud of myself for being able to pronounce this word: “Kolokithokeftedes!”

I would say it quickly and it would roll off my tongue like a true Greek native. The waiter would always be very impressed. “Wow! Your Greek is so good!”

Even though this is such a hard word to say, these fried zucchini fritters are delicious. They are a perfect vegetarian appetizer for a dinner party, packed with herbs and feta cheese, which adds a nice saltiness to the zucchini.

They hail from the island of Crete. The trick is to make them creamy on the inside and crispy on the outside. Just make sure you douse them with some lemon juice and serve them with tzatziki.

How to Pronounce Kolokithokeftedes

The hardest part about making kolokithokeftedes is truly saying the name. But here’s a little pronunciation guide for you: ko-low-kee-tho-kef-te-des.

See, it’s not that bad!

As I grew older, I realized I was one of the lucky ones growing up in America speaking two languages, because a lot of children of immigrants have a complicated relationship with their second language.

My mom didn’t speak any English, so we were forced to speak Greek in our household. Only when my brothers and I wanted to hide something from our mom did we speak English. It never worked, by the way.

And my Greek is very good, don’t get me wrong, but it’s not perfect. When I visit Greece, I always get clocked for my American accent by family members.

“Your Greek is getting worse! Po po po!”

But when I visit tourist populated areas in Greece, like Santorini, where there are very few Greek speaking tourists, the Greeks compliment me on how GOOD my Greek is.

So take that, Uncle Nick!

Food Keeps the Connection Alive

I know that a lot of children of immigrants experience shame if they don’t speak their native language. My mom would always make fun of Greek Americans who didn’t speak any Greek.

“These Americans, they can’t even say thank you! Embarrassing!”

But Greek is a very hard language to learn.

When it comes to second, third and fourth generation immigrants in America, language is usually the first thing to disappear. That’s why we have food. Food keeps that connection alive through generations.

And if you can learn how to say “kolokithokeftedes” quickly and precisely, like a true Greek, you’re even one step closer to bridging that gap.

Zucchini Fritters

Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 30 to 36 fritters

Ingredients

• 3 medium zucchini, grated with a hand grater or food processor
• 1 teaspoon plus 1 pinch salt, divided
• ½ medium red onion, peeled and grated with a hand grater or food processor
• 2 scallions, finely chopped
• 7 or 8 fresh mint leaves, finely chopped
• 1 cup (50 g) finely chopped fresh parsley
• 1 large egg
• 7 ounces (200 g) feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• ½ cup (50 g) dried unseasoned breadcrumbs
• ½ cup (65 g) all purpose flour
• ½ cup (120 ml) neutral oil, plus more as needed
• 1 lemon, cut in half, for topping
• Tzatziki, for serving (optional)

Method

1. Place the zucchini in a colander with 1 pinch of the salt for 30 to 40 minutes, allowing any excess liquid to drain. Transfer the zucchini to a cheesecloth and squeeze out any remaining liquid.
2. To a large bowl, add the zucchini, onion, scallions, mint, parsley, egg, feta, olive oil, remaining 1 teaspoon salt and pepper. Mix until combined. Slowly add the breadcrumbs and flour, 1 or 2 tablespoons at a time, making sure to mix thoroughly until well incorporated.
3. On a clean work surface, shape 30 to 36 small fritters, about 1 tablespoon of mixture each.
4. In a large heavy bottomed skillet, heat ½ cup (120 ml) of the neutral oil over medium high heat. Working in batches so as not to overcrowd the pan and adding more oil as needed, place several fritters in the skillet and cook for 4 to 5 minutes per side, until brown and crispy. Transfer to a paper towel lined plate to drain excess oil.
5. Squeeze both halves of the lemon over the kolokithokeftedes and serve warm with tzatziki, if using.

Note

Lemons are a cornerstone of Greek cooking. In fact, any time a dish in this book requires lemon juice for topping at the end, feel free to get as crazy as you want.

Just don’t let my mom catch you using the store bought stuff!

Recipe published with permission from Rock Point.