These delectable golden honey fritters will transport you back to Ancient Greece as you sample an ancient recipe and taste the elusive and heavenly nectar of the gods, ambrosia!
The last sacrificial flame to the Olympians may have been extinguished nearly two thousand years ago, but their influence lingers on; and Greek mythology continue to inspire artists and writers to this day. The fantastical tales of gods, heroes, and mythical creatures first captured my imagination as a child. Today I look to those ancient yet familiar tales as inspiration for our Greek mythology inspired feast!
Our Greek mythology inspired feast isn’t complete without ambrosia, the nectar of the gods. The ancient gods and goddesses were often referred to as the deathless ones due to their immortality. Ambrosia, a sweet, fragrant, and heavenly substance, was said to have conferred this immortality upon the gods. There is much speculation as to what ambrosia actually was, sometimes referred to as a golden liquid.
Calypso gave Hermes a seat and said: “Why have you come to see me, Hermes—honoured, and ever welcome—for you do not visit me often?…As she spoke she drew a table loaded with ambrosia beside him and mixed him some red nectar, so Hermes ate and drank till he had had enough…
Homer, The Odyssey Book 5
For today’s offering, we have incorporated the ultimate heavenly golden delicacy, honey, as ambrosia. The fritters are based entirely off of a recipe from Apicius, a gourmand who lived in Ancient Rome during the 1st century AD. This decadent dessert would likely have been enjoyed by many Ancient Greeks. It is important to remember, consumption of ambrosia is reserved for the gods and those deemed worthy by them. For mortals to taste this ambrosia, the divine essence of immortality, without permission, it may result in madness or even death.
Ingredients
Honey: While sugar was known to the Ancient Greeks, it was used more as a medicine rather than as food. Rather, when it came to sweets, honey was the real heavy hitter. It was used heavily in all manner of sweets and desserts as well as in savoury applications. Such a ubiquitous ingredient is certainly a good contender for the mysterious ‘nectar of the gods’. I like to use an alfalfa or clover honey from one of our local honey farms, Campbell’s Gold, here in the Fraser Valley of BC.
Olive oil: This dough is essentially a choux paste without the eggs and instead of butter uses olive oil as the fat. Use extra virgin olive oil if you can.
Vegetable oil: To keep this dish truly authentic you can certainly fry the fritters in olive oil. However, it has a lower smoke point than vegetable oil and is considerably more expensive. Feel free to use either vegetable or olive oil to fry the fritters.
How to make Fried Honey Fritters
Make the fritter dough
Line a loaf pan with cling film and spray with non-stick spray. In a small saucepan combine the milk and olive oil. Add the salt and place over medium high heat. Bring to a simmer, stirring occasionally to prevent the milk from scorching or boiling over. When the milk is very hot, add the flour all at once. Stir vigorously until the dough comes together in a ball. Chill several hours until the dough is firm.
Fry the fritters
Fill a deep skillet or saucepan with about 2 inches of vegetable oil. Remove the chilled and hardened dough from the loaf pan. Using a sharp knife, cut the dough into small pieces. These can be cubes or diamond shapes – whatever you prefer. You may find it easier to cut the dough by rinsing the knife in between cuts.
When the oil reaches a temperature of 350°F you can begin to fry the fritters. Carefully add four or five fritters to the hot oil. Use a slotted spoon to gently stir the fritters. You may notice the fritters beginning to stick to the pan, the spoon or the other fritters – just keep gently moving them until they begin to form a crust after which they won’t stick anymore.
Fry the fritters for about 4 to 5 minutes until they are golden brown all over. Remove them with a slotted spoon onto a paper-towel lined baking sheet. Repeat with the remaining fritters until they are all fried.
Serve the fried honey fritters
To serve the fritters, gently warm the honey so it pours easily. Transfer the fritters to a serving plate and drizzle generously with the honey. Turn them over so that the honey coats each side of the fritters. Serve and enjoy!
More Greek Mythology Inspired Recipes
- Hestia: No Knead Bread with Garlic and Rosemary
- Aphrodite: Scallops with Saffron Vanilla Beurre Blanc
- Aphrodite: Sparkling Rhubarb Rose Cocktail
- Athena: Briam with Whipped Feta, Olives, and Pita
- Athena: Homemade Pita Bread
- Athena: Herb Marinated Olives
- Poseidon: Lemon Ouzo Seafood Salad
- Sirens: Sea Foam Cocktail
- Dionysus: Wine and Grape Braised Chicken
Fried Honey Fritters
Ingredients
- 1 ½ cups milk
- 3 tbsp olive oil
- ½ tsp kosher salt
- 1 ¼ cups flour
- 3-4 cups vegetable oil or as needed
- honey as needed
Instructions
- Line a loaf pan with cling film and spray with non-stick spray. In a small saucepan combine the milk and olive oil. Add the salt and place over medium high heat. Bring to a simmer, stirring occasionally to prevent the milk from scorching or boiling over. When the milk is very hot, add the flour all at once. Stir vigorously until the dough comes together in a ball. Chill several hours until the dough is firm.
- Fill a deep skillet or saucepan with about 2 inches of vegetable oil. Remove the chilled and hardened dough from the loaf pan. Using a sharp knife, cut the dough into small pieces. These can be cubes or diamond shapes - whatever you prefer. You may find it easier to cut the dough by rinsing the knife in between cuts.
- When the oil reaches a temperature of 350°F you can begin to fry the fritters. Carefully add four or five fritters to the hot oil. Use a slotted spoon to gently stir the fritters. You may notice the fritters beginning to stick to the pan, the spoon or the other fritters - just keep gently moving them until they begin to form a crust after which they won't stick anymore.
- Fry the fritters for about 4 to 5 minutes until they are golden brown all over. Remove them with a slotted spoon onto a paper-towel lined baking sheet. Repeat with the remaining fritters until they are all fried.
- To serve the fritters, gently warm the honey so it pours easily. Transfer the fritters to a serving plate and drizzle generously with the honey. Turn them over so that the honey coats each side of the fritters. Serve and enjoy!