Cretan kserotigana (fritters)
For the dough:
1kg all purpose flour
1 tablespoon oil
1 tablespoon salt
1 and 1/2 cups water
1cup raki
For the syrup:
1kg sugar
½ kg water
5-6 tablespoons cinnamon
½ cup honey
½ lemon
Walnuts
Cinnamon
Sesame
Cretan kserotigana (fritters)
Pour the flour into a large bowl. Make a hole in the middle and pour in the raki, oil, salt and water. Knead gradually so that the dough becomes tight. Let sit. Roll out a thin phyllo layer, 1m long strips and cut into 4 smaller strips. For the syrup: Boil the sugar, water and cinnamon for 15 minutes, adding the lemon and the honey.
Cretan kserotigana (fritters)
Heat the oil in a large pot and let simmer. Make round hoops wrapping the dough around the fingers and place in the pot to fry. When golden brown, remove from heat and place on kitchen towels. Dip each in the hot syrup. Top with cinnamon and crushed walnuts or sesame seeds.
