Greek Lenten Fritters (Tiganites)
Similar to small pancakes, these light, crispy medallion-sized treats are a delight served with honey or petimezi, or with syrup, preserves, or a creative topping of your own design. Favorites during The Great Lent, these contain no eggs or dairy products, and if served with honey, they are perfect for a Daniel Fast as well.
Ingredients
Method
- Using an electric mixer, beat the ginger ale, salt, water, raki or brandy, and lemon juice on low speed.
- Sift together the baking powder and flour and add slowly to the bowl, beating on high. When all the flour has been added, continue to beat on high speed for 2 to 3 minutes until smooth.
- Preheat 1/4 to 1/3 inch of olive oil in a heavy-bottomed frying pan or skillet over medium-high heat.
- When hot, fry the pancakes using a rounded tablespoon of batter for each. Fry 2 to 3 minutes on each side until lightly golden.
- Remove from the pan with a metal slotted spoon. Drain well on paper towels.
Nutrition
Notes
In Greek: τηγανήτες, pronounced tee-ghah-NEE-tess.
Add more oil between batches if the level in the pan drops too low.
Serve with your choice of honey, petimezi, syrup, preserves, or other topping. They can be eaten as a sweet snack, with breakfast, or as a brunch dish.
Makes approximately 5 servings of 8-10 pancakes each. High in selenium and thiamin, very low in saturated fat, no cholesterol.
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