Gus Constantellis will make you laugh. His cookbook, My Greek Mom’s Recipes: She Died. I Wrote This Cookbook. (Rock Point, 2026) — might also make you tear up, but not for long. He unwittingly pairs his stand-up comedy background with stories about growing up in a Greek household in a book that might be the best kind of tribute to a prodigious home cook like his mom, Julia Constantellis. Maybe you know Gus from one of his viral videos of his mom where she describes in Greek how to get ready for a vacation in such whip smart, dry delivery that she reveals herself to be the original comedian in the family—or perhaps it’s from one of his impersonations of her, donning a blonde wig. In the book, Gus said, “She would roast people and then shove food in their face all in one breath.” (p. 9). Not long before her unexpected death, while they were making travel plans to visit Greece, he told her he wanted to make a cookbook of her recipes. The idea thrilled her. From page 10 in the cookbook: “Cooking wasn’t just my mom’s way of showing love. It was her superpower.”
In a book that is equal parts stories as recipes paired with them (that means a recipe table of contents AND a story table of contents), readers will feel like they get to know the Constantellis family… and then can cook the family recipes. But it’s more than stories and a cookbook, in that it serves as a kind of grief primer, Gus, pairing his experience navigating life after the big loss of his mother in a way that isn’t heavy, but human. “When I die, you all will starve,” he writes in multiple occasions in the book, and he writes that she taught them the mechanics of how to survive after her death (including cooking), but he had to discover the emotional side on his own. There will always be another story, another joke, another opportunity to impart another truism of hers, and that, in its way—by sharing her and her food—keeps her alive.
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!
Prep time: 1 hour
Cook time: 20 minutes
Yield: 30 to 36 fritters
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 (the good stuff!)
1 teaspoon ground black pepper
½ cup (50 g) dried unseasoned bread crumbs
½ cup (65 g) all-purpose flour
½ cup (120 ml) neutral oil, plus more as needed
1 lemon, cut in half, for topping (see Note)
Tzatziki, for serving (optional)
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.
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 bread crumbs and flour, 1 or 2 tablespoons at a time, making sure to mix thoroughly until well incorporated.
On a clean work surface, shape 30 to 36 small fritters, about 1 tablespoon of mixture each.
In a large heavy-bottomed skillet, heat ½ cup (120 ml) of the neutral oil over medium-high heat. Working in batches 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.
Squeeze both halves of the lemon over the top of the kolokithokeftedes and serve warm with tzatziki (if using).
Used with permission from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook. Rock Point Press, Photograph by Sheneur Menaker. Copyright © 2026 Gus Constantellis
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