Tiganites

Tiganites

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

I was taught how to make these eggless fritters at a pretty seaside restaurant called Perigiali at Stegna beach on Rhodes. They are lovely for breakfast or as an easy dessert.

Ingredients

Quantity Ingredient
100g ‘00’ flour
100ml milk
1 squeezed orange, juiced
2 oranges, finely grated zest
generous pinch salt
vegetable oil, to fry
honey, to serve
cinnamon, to dust

Method

  1. Mix the flour and milk together with a whisk, then gradually add the orange juice and half the zest, continuing to whisk to avoid lumps. Finally add the salt. Leave the batter to stand for 10 minutes.
  2. Pour oil into a wide frying pan to a depth of about 2 cm. Pour a third of a ladleful of the batter into the hot oil, then repeat to make 3–4 fritters (do not crowd the pan). Cook for a minute, carefully turning in the oil once to ensure both sides turn golden brown. When a deep gold in colour, remove from the oil and drain on paper towels.
  3. Serve immediately, drizzled with honey, scattered with a little of the remaining orange zest and dusted with cinnamon, while you cook the rest.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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