Greek Honey Fritters Tiyanites Recipes

GREEK HONEY FRITTERS TIYANITES

Greek Honey Fritters Tiyanites image

The Greeks are very proud of their honey, particularly the kind flavoured by the nectar from wild thyme. A wide selection of flavoured honey is available in specialty and health stores.

Provided by Olha7397

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
water
3 tablespoons lemon juice
1/4 cup brandy
corn oil (for deep frying)
1 cup flavoured clear honey
1 pinch cinnamon
1 teaspoon lemon juice
2 tablespoons water, about
1 cup finely chopped walnuts

Steps:

Mix flour, baking powder and salt in a large bowl. Add just enough water to form a smooth thick batter. Then blend in lemon juice and brandy. Allow batter to stand for 15 minutes.
Preheat deep fryer to 325°F or heat oil in a deep saucepan until it begins to smoke.
Drop batter, 1 teaspoons at a time, into oil, cooking 3 fritters at once. When fritters swell and turn golden brown remove and drain on paper towels in a warm oven.
Pour honey into an enameled saucepan, add cinnamon, lemon juice and enough warm water, about 2 tablespoons to form a syrup. Boil for 5 minutes.
Arrange fritters on a warm platter, pour a little honey syrup on each one and sprinkle with walnuts. Serve at once. Serves 6 or more.
From the Kitchens of the World . A Canadian Feast.

Nutrition Facts : Calories 632.9, Fat 13.5, SaturatedFat 1.3, Sodium 222.5, Carbohydrate 113.9, Fiber 3.7, Sugar 47.3, Protein 11.8

ANCIENT HONEY AND SESAME FRITTERS - (ARXAIES TIGANITES ME MELI K

Ancient Honey and Sesame Fritters - (Arxaies Tiganites Me Meli K image

It is amazing how little this recipe has changed after 1800 years. The Roman Physician Galinos (129 - 99 ac) describes this sweet in his book with many details. Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excelent source regarding Ancient Greek cuisine

Provided by Annacia

Categories Dessert

Time 23m

Yield 4 fritters

Number Of Ingredients 5

Ingredients

120 g flour
225 ml water
2 tablespoons honey
oil (for frying)
15 g toasted sesame seeds

Steps:

Start heating the oil.15.
Mix the flour, the water and one spoon of honey and make a dough.
Heat 2 spoons oil in a frying pan and pour ¼ of the mixture.
When it thickens turn it upside down 2 -3 times to fry it in both sides. Prepare 3 more fritters following the given instructions.
Serve them hot, pour over the rest of the honey and dredge sesame seeds over them.

Nutrition Facts : Calories 162.3, Fat 2.1, SaturatedFat 0.3, Sodium 2.5, Carbohydrate 32.5, Fiber 1.4, Sugar 8.7, Protein 3.8

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Web Nov 5, 2019 Powdered, or icing sugar, would also be nice. Pin this recipe if you like it! The dough can be kept in the refrigerator for up to 3 days if …
From miakouppa.com
5/5 (2)
Category Breakfast, Dessert, Snack
Cuisine Greek
Total Time 1 hr 40 mins

In a medium size bowl combine the yeast, sugar and 1/2 cup of warm water. Stir and let sit for approximately 5 minutes. You should see some bubbling at the surface; if you do not, your yeast may not be active and your dough may not rise.
In a large bowl stir together the sifted flour and salt. Start with 3 1/4 cup of sifted flour. Add 1 and 1/2 cups water and the yeast/sugar/warm water mixture from before. Using a hand held mixture, whisk well until well combined. See video.
Check the consistency of your dough; it should be relatively thin (see video). If it is too runny, add more sifted flour. If it is too thick, add more water.
Allow your dough to rest for approximately 60 minutes. Keep it covered in a draft free environment.

Greek Honey Fritters Tiyanites Recipes

GREEK HONEY FRITTERS TIYANITES

The Greeks are very proud of their honey, particularly the kind flavoured by the nectar from wild thyme. A wide selection of flavoured honey is available in specialty and health stores.

ANCIENT HONEY AND SESAME FRITTERS - (ARXAIES TIGANITES ME MELI K

It is amazing how little this recipe has changed after 1800 years. The Roman Physician Galinos (129 - 99 ac) describes this sweet in his book with many details. Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excelent source regarding Ancient Greek cuisine

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