Honey Sesame Fritters – an Archaeology Gastronomy Recipe

This week we made a snack eaten by men at symposia - honey sesame fritters.  Symposia were Ancient Greek drinking parties and we agreed these sweet, greasy American style pancakes would be just the thing to help soak up the excess alcohol!

Honey Sesame Fritters - an Archaeology Gastronomy Recipe
  • 125g flour (plain or wholemeal, either is OK)
  • pinch salt
  • 225ml water
  • 2-3 tablespoons honey
  • olive oil
  • 20g sesame seeds, toasted (see notes below)
  1. Mix the flour and salt in a bowl and slowly add water to make a batter. Add a tablespoon of honey and mix well.
  2. Heat 2 tablespoons or so of olive oil in a small skillet and pour in about a quarter of the batter.
  3. After a couple of minutes, flip the fritter - it should be golden brown on the underside, if its not, just flip it back again after a couple of minutes to brown it up.
  4. When the fritter is cooked on both sides, remove to a plate and drain on kitchen paper. Cook the remaining fritters in the same way.
  5. Stack the fritters on a plate and pour over the remaining 1 to 2 tablespoons honey. Take each fritter and dip it in the toasted sesame seeds before eating.
You can toast your sesame seeds in a couple of ways: either bake in a preheated oven at 180 degrees C for a few minutes, or dry fry in a small skillet over a high heat, again for a few minutes, until the sesame seeds are brown and smell toasty.

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