Onion Fritters from Mytilini 🌞

[justaprogressive]

Onion Fritters from Mytilini (Greek island off the Turkish coast)

KREMYDOTIGANITES MYTILLENES

Makes about 15 fritters; 3 to 5 servings

A theme that runs through the cooking of the entire
Aegean is the endless number of fritters made with
greens and vegetables. Throughout this book there
are many recipes for such simple dishes. They are a
mirror of the easy but savory palate of island Greeks
who, forced to contend with a constant dearth of raw
ingredients, had to devise ways to keep their families
from suffering from both hunger and boredom. These
simple onion fritters make a great meze and buffet
dish for parties anywhere.

1 1/2 cups all-purpose flour
1/2 teaspoon salt, or more to taste
2 large eggs, lightly beaten
1/4to 1/2 cup water, as needed
1/3 cup grated myzithra or any hard cheese
1 1/2 cups coarsely chopped white and tender
green parts of spring onions or scallions
1/4 cup finely chopped fresh mint
Salt and freshly ground black pepper to taste
Olive or vegetable oil for frying

1. In a large bowl, toss together the flour and
salt and make a well in the center. Add the eggs and
enough of the water to form a thick batter. Mix in
the remaining ingredients, except the oil, combining everything well so that all the scallions, cheese,
and mint are evenly distributed.

2. Heat about 2 inches of oil in a large, heavy
skillet over medium-high heat. When the oil is very
hot, almost smoking, drop a tablespoon at a time of
the mixture into the hot oil. As soon as the bottom
turns a light golden color, flip it with a metal spatula
to cook until golden on the other side, about a minute
or so on each side. Cook several at a time,
without crowding them in the skillet. Remove with
a slotted spoon, let drain on paper towels, and continue
until all the batter is used. Serve warm.

from "The Glorious Food of Greece"
https://www.dianekochilas.com/portfolio-item/the-glorious-foods-of-greece/

Mmmmmm tasty!