Food
|Region of Istria
Fritters
Variants
Ingredients
600 g flour, 40 g yeast, 60 g egg yolks (3 pieces), 130 g raisins, 120 g sugar, 200 g milk, 50 g brandy (rakija - a traditional fruit brandy from the Balkans), zest of 1 lemon, salt to taste, 30 g butter, 1 L oil for frying, 100 g powdered sugar.
Preparation
Place the flour, raisins soaked in brandy, salt, melted butter, egg yolks, and grated lemon zest into a bowl. Dissolve the yeast and sugar in lukewarm milk, then combine this mixture with the flour mixture and stir thoroughly to form a smooth dough. Allow the dough to rise in a warm place until it doubles in volume.
Using a spoon, shape the dough into small portions and fry them in oil at 160°C. Once fried, remove from the oil and place on a paper towel. Dust with powdered sugar.
Ingredients
650 g whole wheat flour, 40 g yeast, 60 g egg yolks (3 pieces), 130 g diced apple, 100 g xylitol (birch sugar), 200 g milk, zest of 1 lemon, salt to taste, 30 g butter, 1 L oil for frying, 50 g powdered erythritol.
Preparation
Place the whole wheat flour, diced apples, salt, melted butter, egg yolks, and grated lemon zest into a bowl. In lukewarm milk, dissolve the yeast and xylitol, then mix into the flour mixture and stir thoroughly to form a smooth dough. Set the dough aside in a warm place to rise until it doubles in volume.
Using a spoon, shape the dough into small portions and fry them in oil at 160°C. Once fried,
remove from the oil and place on a paper towel. Dust with powdered erythritol.
Ingredients
360 g fine rice flour*, 50 g chickpea flour*, 200 g corn starch*, 2 g xanthan gum, 4 whole eggs, 150 g sugar, 40 g butter, 120 g milk**, zest of 1 lemon, 130 g raisins*, 50 g water, 20 g baking powder, 5 g salt, 1 L oil for frying, 100 g powdered sugar.
Preparation
In a bowl, combine the sifted flours, baking powder, and xanthan gum. Soak the raisins in water and then mix them with salt, melted butter, eggs, and grated lemon zest. Add the milk and the remaining ingredients to the flour mixture and stir until a smooth dough forms.
Using a spoon, shape the dough into small portions and fry them in oil at 170°C. Once fried,
remove from the oil and place on a paper towel. Dust with powdered sugar.
Ingredients
600 g flour, 40 g yeast, 60 g egg yolks (3 pieces), 130 g raisins, 120 g sugar, 200 g lactose- free milk, 50 g brandy (rakija - a traditional fruit brandy from the Balkans), zest of 1 lemon, salt to taste, 30 g margarine, 1 L oil for frying, 100 g powdered sugar.
Preparation
Place the flour, raisins soaked in brandy, salt, melted margarine, egg yolks, and grated lemon zest into a bowl. In lukewarm milk, dissolve the yeast and sugar, then mix into the flour mixture and stir well to form a smooth dough. Leave the dough to rise in a warm place until it doubles in volume.
Using a spoon, shape the dough into small portions and fry them in oil at 160°C. Once fried, remove from the oil and place on a paper towel. Dust with powdered sugar.
Ingredients
600 g flour, 40 g yeast, 60 g egg yolks (3 pieces), 130 g raisins, 120 g sugar, 200 g milk, 50 g brandy (rakija - a traditional fruit brandy from the Balkans), zest of 1 lemon, salt to taste, 30 g butter, 1 L oil for frying, 100 g powdered sugar.
Preparation
Place the flour, raisins soaked in brandy, salt, melted butter, egg yolks, and grated lemon zest into a bowl. In lukewarm milk, dissolve the yeast and sugar, then mix into the flour mixture and stir well to form a smooth dough. Leave the dough to rise in a warm place until it doubles in volume.
Using a spoon, shape the dough into small portions and fry them in oil at 160°C. Once fried, remove from the oil and place on a paper towel. Dust with powdered sugar.
Ingredients
250 g oat yogurt, 150 g sugar, zest of 1 lemon, 100 g margarine, 200 g oat drink, 400 g all- purpose wheat flour, 20 g baking powder, 120 g raisins, 1 L oil for frying, 100 g powdered sugar.
Preparation
Wash the raisins in cold water and drain them. Melt the margarine. Sift the flour and baking powder.
Mix all the ingredients together and continue mixing until a smooth dough forms.
Use a spoon to shape small portions of the dough and fry them in oil at 170°C. Once fried, remove from the oil, place on a paper towel, and dust with powdered sugar.
