Anyone who remembers the scent of homemade fritters wafting through the whole house in the morning is lucky indeed. Preparation of this type of breakfast is not very quick, so it's probably best to make it during the weekend.
Preparation of fritters is also not the easiest and requires following the recipe to the letter, as well as the proportions in it, regardless of which of the many varieties you decide to go for. Once ready, fritters can be eaten with jam poured over them, sprinkled with powdered sugar, as well as with feta cheese and even on their own.
Fritters
Ingredients: 2 eggs, 4-5 tbsp sugar, 1 tbsp vinegar, 2-3 tbsp oil, 1 tsp baking soda, 1 cup yoghurt, 2-3 cups flour, oil for frying.
Preparation: Beat the eggs with the sugar. Add the vinegar, oil and the yoghurt with the baking soda extinguished in it beforehand. Stir the mixture well.
Begin adding the flour a little bit at a time, while stirring nonstop until you get a soft dough. Roll out the resulting dough into small portions onto a floured surface. Cut it into shapes with a cup or cookie cutter. Fry the fritters in preheated oil.
Besides the traditional recipe, fritters can also be made with feta cheese.
Fritters with Feta Cheese
Ingredients: 2 eggs, 1 cup yoghurt, 1 tsp baking soda, 7 oz feta cheese, flour.
Preparation: Whisk the eggs. Mix them with the yoghurt, crumbled feta cheese and flour with the baking soda. Knead a dough and roll it out into a crust 1/2″ (1 cm) thick. Cut out circles with a cup or cut out rectangles. Fry them in heated oil.
Fritters with Milk and Walnuts
Ingredients: 1 cup milk, 1 2/3 tbsp baker's yeast, 2/5 cup butter, 1/5 cup sugar, 4 egg yolks, 1 pinch salt, 2 cups flour, 2/5 cup powdered sugar for sprinkling.
For the filling: 2/3 cup walnuts, 2/3 cup sugar, 1 vanilla packet.
Preparation: Dissolve the yeast in the milk. Add the butter, sugar, yolks, salt and flour. Mix the result until you get a dough. Leave it to rise.
Roll out the dough into a crust 1/2″ (1 cm) thick. Cut out circles with a cup.
Combine all the ingredients for the filling. Stuff each fritter with 1 tbsp of filling, fold it in 2 and press the edges together so they stick.
Arrange thus prepared fritters in a floured tray. Leave them to rise. Fry the fritters in plenty of oil. Serve them sprinkled with powdered sugar.
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