Name: Traditional Greek Tiganites
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 250 ml lukewarm water; 7 g active dry yeast; 10 g granulated sugar; 250 g all-purpose flour; 3 g fine sea salt; 15 ml extra virgin olive oil; 120 ml extra virgin olive oil; 80 g greek thyme honey; 15 g sesame seeds; 2 g ground cinnamon

Equipment

Mixing bowl

Whisk

or Wooden spoon

Heavy-bottomed frying pan

or Cast iron skillet

Slotted spoon

Paper towels

or Wire cooling rack

Ingredients

4 servings

Yeast Batter

250 ml lukewarm water, around 35C to 40C
7 g active dry yeast
10 g granulated sugar
250 g all-purpose flour, sifted
3 g fine sea salt
15 ml extra virgin olive oil

Frying

120 ml extra virgin olive oil

Garnish

80 g greek thyme honey, warmed slightly if too thick
15 g sesame seeds, lightly toasted
2 g ground cinnamon

Nutrition (per serving)

360

Calories

Protein

69g

Carbs

Fat

Fiber

19g

Sugar

296mg

Sodium

Method

In a mixing bowl, combine the lukewarm water, active dry yeast, and granulated sugar. Mix gently and let it sit for 5 minutes until frothy.

5mLook for: A light foam or bubbles appear on the surface of the liquid

Add the all-purpose flour, fine sea salt, and 15ml of extra virgin olive oil to the yeast mixture. Whisk thoroughly until a smooth, thick, sticky batter forms.

Look for: No dry flour pockets remain, batter resembles a thick porridge

Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft-free spot to proof for 45 minutes, or until the batter has doubled in size and is very bubbly.

45mLook for: Doubled in volume, surface covered in small popping bubbles

Pour the frying olive oil into a heavy-bottomed frying pan to a depth of about 1 centimeter. Heat over medium-high heat until the oil reaches 170°C/340°F.

Look for: Oil shimmers and a tiny drop of batter immediately sizzles and floats

Using a tablespoon dipped in water to prevent sticking, drop spoonfuls of batter carefully into the hot oil. Do not overcrowd the pan. Fry for 2 minutes on the first side until deeply golden brown.

2mLook for: Edges look crisp, bottom is golden brown, bubbles form on top

Carefully flip each tiganita with a slotted spoon or spatula. Fry for another 1 to 2 minutes on the second side until evenly browned and puffed up.

2mLook for: Deep golden brown on both sides, crisp exterior

Remove the fried tiganites using the slotted spoon, allowing excess oil to drip back into the pan. Transfer them to a plate lined with paper towels to drain. Repeat with the remaining batter.

Transfer the warm tiganites to a serving platter. Generously drizzle the Greek thyme honey over the top, then sprinkle with toasted sesame seeds and an optional dusting of ground cinnamon. Serve immediately.

Chef's Notes

Frying in extra virgin olive oil is the traditional Greek method. It imparts a distinctly rich, peppery flavor that contrasts beautifully with the floral sweetness of the honey.
For the lightest tiganites, ensure your batter is the consistency of a thick, sticky porridge. It should drop heavily from the spoon rather than pour in a continuous stream.
Keep a small bowl of water near the stove. Dipping your spoon into the water between scoops will stop the sticky batter from clinging to the metal.
Toasting your sesame seeds in a dry pan for just two minutes before sprinkling releases their essential oils and drastically amplifies their nutty aroma.