Why cook the onions for so long before adding them to the batter?

Cooking the onions for 20 minutes on very low heat makes them soft and translucent, developing a sweet, savory depth that enhances the pancakes' flavor.

Can I prepare the onion mixture ahead of time?

Yes, the cooked onion and mint mixture can be prepared up to three days in advance and stored in the refrigerator, making recipe assembly quicker.

What type of flour is best for these pancakes?

You can use either self-rising or all-purpose flour for these Kremidotiganites. Just mix until well combined without over-mixing.

How do I achieve the best texture when frying these pancakes?

Heat your pan on low/medium heat with a small amount of oil and cook about 1/4 to 1/3 cup of batter per pancake for 2 minutes per side until golden brown.

Can I use flat water instead of sparkling water?

Yes, the recipe specifies that either sparkling or flat water can be used, so feel free to use whichever you have on hand.

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Kremidotiganites (Greek Savory Onion Pancakes)
[Vegan]

KV By: Kiki Vagianos

Author Bio

Kiki Vagianos wants to live in a world where no living thing suffers for her... Read More

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A stack of golden-brown Kremidotiganites (Greek Savory Onion Pancakes) on a white plate, showing visible bits of caramelized onion and fresh green mint.

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Kremidotiganites (Greek Savory Onion Pancakes) [Vegan]

320

12 pancakes

Savory pancakes (tiganites) are a staple in Greek cooking. A light batter with assorted vegetable fillings make these delicious, traditional tiganites a satisfying meal and a great quick snack. Here we have the perfect combination of sweet white onions and a bit of fresh mint. Want to know a secret... Read More

Ingredients You Need for Kremidotiganites (Greek Savory Onion Pancakes) [Vegan]

3 cups self-rising or all-purpose flour
4 cups chopped onions
1/2 cup chopped fresh mint
2 3/4 cups sparkling or flat water
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
Oil for frying

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How to Prepare Kremidotiganites (Greek Savory Onion Pancakes) [Vegan]

Heat pan on low and add 1/4 cup olive oil. Add chopped onions, stir well and cook uncovered for two minutes. Stir again and cover pan tightly.
On very low heat, cook the onions for 20 minutes until they are soft and translucent. Remove from the heat, uncover and add chopped mint with 1/2 teaspoon salt and ground pepper. Set aside to cool for at least 15 minutes. You can do this step up to three days ahead of time if you’d like.
Mix flour, 1/2 teaspoon salt and water together in a medium bowl until you get a thick batter. Do not over-mix, just stir until ingredients are well combined. Add cooled cooked onion mixture and combine gently.
To fry the pancakes, use about a teaspoon or two of oil per batch of 2 to 3 at a time. Heat pan on low/med heat and add about 1/4 to 1/3 of a cup of batter per pancake to hot oil. Cook about 2 minutes on each side until golden brown.

Notes

Quick note – if you have extra batter, it will keep in the refrigerator for up to a week. When you want to use it again, make sure to mix it well as the water will have come to the top. The onion flavor is a bit more intense but just as delicious and it’s the perfect quick fix for when friends drop by!