“The Corfiot custom of Tiganites”

Every year on 12/12 we celebrate in Corfu our patron Saint Spyridon. This day is great for Corfu as every house celebrates. As a custom we  fry  “Tiganites” (in Corfiot) from the eve, in every household, in every neighborhood. The dough is made of water, flour and yeast left to rise overnight. For serving you can choose whichever topping you prefer: honey and cinnamon, caster sugar or chocolate.

How to make Tiganites?

The perfect traditional tiganites (Corfiot donuts) are crispy and golden on the outside and fluffy and airy in the inside. To achieve the perfect texture for your tiganites give the dough time to rise and it will reward you with its distinctive air-y fluffiness. When preparing this tiganites recipe, the key is to use the right temperature. Always dissolve the yeast in lukewarm water and let the dough to rise in warm environment.Deep fry the tiganites in hot oil. Make sure to fry them in batches, so that the surface off the pan is comfortably filled, otherwise the tiganites will probably stick together and the temperature of the oil will decrease.

In a bowl put all the ingredients for the donuts except the oil. Stir with a hand whisk until it becomes a porridge. Make sure the water is not hot but at room temperature.

Cover the bowl with a film and let it rise in a warm and dry environment for 30-45 minutes.

Ingredients for 4 servings:

• 280ml water
• 9gr dry yeast
• 1 pinch salt
• 200gr flour
• 50gr corn flour
• sunflower oil  (for frying)