Greek Food, Cooking and Recipe Community

Pitarouda - Chickpea Fritters - Recipes or Tips?

1 - 2 of 2 Posts
redsoxdw_

redsoxdw_

Active member
I recently visited Rhodes and fell in love with pitarouda—those delicious chickpea fritters that are crispy on the outside and soft on the inside. I tried them at a small taverna, and they were absolutely amazing! Now that I’m back home, I’d love to recreate them, but I can’t seem to find a good recipe.

Does anyone know how to make authentic pitarouda? If you have a recipe, I’d love for you to share it! Also, any tips on getting the texture and seasoning just right? I remember them being well-spiced, maybe with cumin or coriander, but I’m not sure.

Would love to hear from anyone who makes these at home or has tried different variations. Thanks in advance!
 
So glad you discovered pitarouda—such an underrated gem from Rhodes! I make them at home and they’re a hit every time. Start with soaked (not canned) chickpeas, blended coarsely with grated onion, garlic, fresh mint, parsley, and a touch of cumin and coriander—those spices are key to getting that warm, earthy flavor. Add a bit of flour to bind, and let the mixture rest in the fridge for 30–60 minutes before frying.

Fry in olive oil until golden and crispy outside, soft and herby inside. Some locals also add a pinch of baking soda for a fluffier texture. Serve with a squeeze of lemon and a side of yogurt or tzatziki.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Best way to use Myzithra?

I recently picked up a nice wedge of myzithra cheese from a local Greek market—semi-hard, salty, and beautifully aged. I’ve used it a couple of times grated over pasta, which was delicious, but I’m curious what other traditional or creative ways you all enjoy it.

I know there’s a fresh version and a dry aged one, this one is definitely the dry, crumbly type. Are there regional dishes that really highlight its flavor? I’ve heard of it being used in pies, but I’m not sure how it’s prepared—does it pair well with spinach, like in spanakopita, or is it better on its own?

Understanding Greek Condiments

I’ve noticed that condiments in Greece can vary quite a bit depending on where you are. For example, when I visit Crete, there’s always fresh lemon on the table, and people use it on everything, from meat to greens. In other places, I see a lot of vinegar being used, especially with salads and fried foods.

It got me wondering, what are the most common condiments across different regions of Greece? Do Greeks ever use things like ketchup, mustard, or mayonnaise at home, or is that mostly in tourist areas?

I know olive oil and lemon are staples, but sometimes I see things on tables that surprise me. Just curious if there are certain traditional uses for these “modern” condiments or if it’s more regional/custom-based. Would love to hear your thoughts or family traditions!

Frying Saganaki the Right Way?

I love saganaki. There’s nothing better than that golden, crispy cheese with a squeeze of lemon. I always order it at Greek restaurants, but I’ve never actually tried making it myself at home. I’m finally ready to give it a shot and could really use some tips!

What’s the best type of cheese to use? I’ve heard of kefalograviera and kasseri, but I’m not sure which gives the best result. Also, how do you keep it from melting into a puddle or sticking to the pan?

Do you dredge it in flour or something else? Olive oil or another type of oil for frying? And how do you get that perfect crispy edge without burning it?

Good Meze for Outdoor Barbecue?

I’m Greek and love to cook traditional food, especially when the weather’s nice and we can eat outside! I often host outdoor dinner parties with a grill going and a table full of friends and family. I’m looking for ideas for meze that hold up well outdoors while everyone’s mingling and waiting for the main meal to be ready.

I usually do the basics like tzatziki, olives, and pita, but I’d love to add a few more options that can sit out for a bit without wilting or drying out. Ideally, things that don’t need to be piping hot or refrigerated immediately—especially since I like the relaxed, come-and-go vibe during grilling.

What are your go-to Greek starters or finger foods for an outdoor setting?

Handling dried gigantes?

I’m a huge fan of gigantes plaki and other dishes that use these giant beans. I am really struggling with the dried ones.

No matter how long I soak or boil them, they never seem to get quite soft enough. I’ve tried overnight soaking, longer cooking times, even baking soda in the soak water. Still hit-or-miss results. Sometimes they split before they soften, or the skins get tough.

I know canned gigantes exist, but I’d love to master the dried kind, especially for homemade plaki where texture really matters.

Any tips? Is there a soaking method or cooking trick that’s worked well for you? I am considering trying to get them soft in a pressure cooker, maybe that will help?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top