Ingredients
Preparation
Cooking
Photos
Kalamata diples (fritters)
For the dough:
5 eggs
5 teaspoons oil
3/4kg flour
1 cup whiskey or ouzo
1 vanilla extract
For the syrup:
2 cups honey
2 cups water
1 lemon peel
Oil for frying
Kalamata diples (fritters)
Mix all ingredients for the dough and knead. Cover, set aside and let rise. Make balls with the dough and press flat. Put the dough through a dough cutting machine starting with the thickest number to the thinnest (numbers up to 6, with 6 as thinnest).
Kalamata diples (fritters)
Cut the dough in pieces (20 x 15), fry in oil until golden brown and serve.
