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Onion-Cumin pan fritters


  1. Combine the flour, salt, pepper, and cumin in a medium size bowl. Mix in the water to make a thick batter. Add the onions and stir to combine well.
  2. Heat about 1 ½ cm (½ inch) of olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, drop 2 tablespoons at a time of the onion-flour mixture into the oil and fry over medium heat until golden, turning once to brown on both sides. Remove with a slotted spoon, drain on paper towels, and serve hot or at room temperature.


(This recipe is from the AegeanCuisine book)


One could arguably write a small cookbook just on the vegetable and legume fritters made on every one of the Aegean islands. By combining nourishing vegetables and legumes with a little cheese, maybe an egg or two and some flour, a whole, filling meal could be made with just a handful of available seasonal ingredients. On Rhodes, the classic fritter is made with chick peas, but there are local variations from village to village, including this one with onions. Cumin is the fragrant motif in much of Rhodes’ cuisine.


  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • salt and freshly ground black pepper to taste
  • 1 ½ tsp. ground cumin
  • 1 cup warm water
  • 2 large onions, minced or grated
  • olive oil for frying


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My Aegean
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