Tetovo Fritters

Maria SimovaMaria Simova
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Tetovo Fritters
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Preparation
30 min.
Cooking
25 min.
Тotal
55 min.
Servings
4
"One thing`s obvious about these Tetovo Fritters off the bat - their incredible taste."

Ingredients

  • flour - 2 cups (500 g)
  • water - 1 1/2 cups, warm
  • yeast - 2 tsp (10 g)
  • oil - 3 tbsp
  • salt - 1 tsp
  • topping
  • eggs - 4
  • yoghurt - 1/2 cup
  • feta cheese - 5.5 oz (150 g)
  • oil - for rolling the balls
measures

How to make

Sift the flour. Dissolve the yeast in part of the warm water, add 1 tsp flour and leave in a warm area to bubble.

Add the salt to the remaining flour and stir, form a well. In it, put the yeast, oil and remaining warm water.

Knead a smooth dough, put it in an oiled container, cover with plastic wrap and put the container in a warm area to double in volume (I put it in a 120°F (50 °C) oven).

In the meantime, break the eggs in a bowl, beat them with a fork, add the crumbled feta cheese and yoghurt, stir carefully so you don't turn the feta to sludge and leave it aside.

Grease an 8″ (20 cm) x 11 3/4″ (30 cm) tray or similar rectangular tray.

Tear off a piece of dough about the size of a ping pong ball, round it off well and roll it in oil. Arrange the balls in the tray with some distance in between, cover with stretch wrap and leave in a warm area again for 15 min.

Once the time has elapsed, pour the egg mixture evenly over the dough balls and turn the oven on to 340°F (170 °C). After it heats up, put the tray in it and bake the Tetovo fritters until golden for about 25 min.

Surprise your family with this warm and incredibly delicious breakfast!

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