Greek Lenten Fritters (Tiganites)

Daniel Fast: Greek Lenten Fritters (Tiganites)

The following is based on this recipe. 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. They can be eaten as a sweet snack, with breakfast, or as a brunch dish. Favorites during The Great Lent, these contain no eggs or dairy products. If served with honey, they are perfect for a Daniel Fast as well.

2 bottles of organic ginger ale (if preparing for a Daniel Fast, use sparkling water and increase lemon juice to 4 TBS)
1 tsp salt
1 cup water
2 tsp raki or brandy (or water)
2 TBS lemon juice
3 tsp baking powder
4 ½ cups flour
olive oil for frying
honey, petimezi, syrup, or preserves to serve

bowl
mixer
frying pan
sifter
measuring cups/spoons
metal slotted spoon
paper towels

Preheat ¼ to ⅓ inch of olive oil in frying pan over medium-high heat.

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 ¼ to ⅓ 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 pan with a metal slotted spoon. Drain well on paper towels.

Approximately 5 servings of 8-10 pancakes each

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High in selenium High in thiamin Very low in saturated fat No cholesterol
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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 of your choice.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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