Kremidotiganites Greek Onion Fritters
Crispy, golden, and irresistibly savory, Kremidotiganites—traditional Greek onion fritters—are a delightful way to elevate a humble ingredient. This authentic recipe features caramelized yellow onions, fragrant garlic, and a medley of fresh herbs like parsley and dill, all bound together in a light, seasoned batter with a hint of cumin for warmth. Each fritter is pan-fried to perfection, delivering a crispy exterior with a tender, flavorful center. Perfect as an appetizer or snack, these fritters pair beautifully with a dollop of creamy Greek yogurt or a splash of lemon for a tangy finish. Easy to prepare in just over 30 minutes, these fritters are a true celebration of Mediterranean flavors that will impress any crowd.
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Recipe Information
Ingredients
- 3 large Yellow onions
- 2 Garlic cloves
- 150 grams All-purpose flour
- 2 large Eggs
- 3 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
- 0.5 teaspoons Ground cumin
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoons Baking powder
- 4 tablespoons Olive oil
- 250 milliliters Vegetable oil
Instructions
Peel and thinly slice the onions into half-moons. Mince the garlic cloves finely.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 8-10 minutes, stirring often, until they are softened and lightly caramelized. Add the minced garlic during the last 2 minutes of cooking.
Remove the caramelized onions and garlic from the heat and let them cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, cumin, salt, and black pepper.
Chop the parsley and dill finely, then add them to the bowl along with the cooled onions and garlic.
Beat the eggs in a separate bowl and pour them into the mixture. Stir well to form a thick batter. If the batter feels too dry, add a tablespoon of water at a time until the consistency is just right.
Heat the vegetable oil in a large skillet over medium-high heat. Test the oil by dropping a small amount of batter into the pan; if it sizzles immediately, it is ready.
Scoop small portions of the batter (about 2 tablespoons each) into the hot oil, flattening slightly with the back of a spoon. Fry the fritters in batches, ensuring not to overcrowd the pan.
Cook each fritter for about 2-3 minutes on each side until golden brown and crisp. Remove and place on a plate lined with paper towels to drain excess oil.
Repeat until all the batter is used. Serve warm with a dollop of Greek yogurt or a squeeze of lemon juice.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.7 g | 370% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 147.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
