Tiganites Greek Medallion Pancakes Fritters
Transport your taste buds to Greece with Tiganites, delightful medallion-sized pancakes with a crispy, golden exterior and a fluffy, tender center. These traditional Greek fritters are made from a simple batter blending all-purpose flour, milk, and a hint of vanilla, then fried to perfection in olive oil for an authentic Mediterranean touch. Drizzled with luscious honey, sprinkled with chopped walnuts, and optionally dusted with warm cinnamon, they strike the perfect balance between sweet and nutty flavors. Ready in just 30 minutes, Tiganites are an irresistible treat for breakfast, brunch, or an indulgent snack. Pair them with a steaming cup of coffee or Greek tea for a truly satisfying experience. Perfect for fans of easy international recipes, these Greek pancakes are guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup olive oil (for frying)
- 0.25 cup honey (for serving)
- 2 tablespoons chopped walnuts (for serving)
- 1 pinch ground cinnamon (optional)
Instructions
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk together to evenly distribute the dry ingredients.
In a separate bowl or measuring cup, whisk together the milk, egg, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry mixture, stirring until a thick batter forms. Ensure there are no lumps, but do not overmix.
Heat the olive oil in a large skillet or frying pan over medium heat. The oil should be hot but not smoking; test it by dropping a small amount of batter into the pan—if it sizzles, it's ready.
Using a tablespoon, scoop small amounts of batter into the pan to form small medallion-sized pancakes. Leave enough space between each so they do not touch.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to firm up. Flip and cook for another 2 minutes or until golden brown on both sides.
Remove the tiganites from the pan and place them on a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter.
Serve the tiganites warm. Drizzle with honey, sprinkle with chopped walnuts, and dust with a pinch of cinnamon if desired. Enjoy!
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 87.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 374 mg | 29% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 749 mg | 16% | |
*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.
