Sandra G. brings us her grandmother’s recipe for fritters.
As a kid I could not wait for fritters to be made. My brother and I would eat them hot as they came. Their wonderful aroma would be spread throughout the house. The name “little mice” comes from Fužine, Gorski kotar.
1 tablespoon sugar
1 sachet vanilla sugar
2 cups yoghurt or sour cream
1 tablespoon honey (if desired)
a pinch of salt
grated lemon or orange rind
15 to 20 tablespoons flour
1 sachet baking powder
1 tablespoon rum or brandy
Mix the egg, sugar and vanilla sugar. Add yoghurt, honey, salt and orange and lemon rind. Gradually add flour mixed with baking powder, constantly mixing. In the end add rum.
Take the pastry out with an oiled teaspoon and fry in plenty of oil until golden.
It is very important that the oil is not too hot, because the fritters will burn from the outside. Middle temperature is the best.
Take out the fried fritters onto a paper napkin to soak up the excess oil. When cooled a bit, sprinkle with powder sugar and serve.
1. The amount of flour depends on the thickness of yoghurt – if it is not too thick, more flour should be added. The pastry should be thicker, so that you can take it out with the teaspoon, and that it does not spill.
2. You can add some grated apples and raisins, combine it with rye or integral flour.
3. Instead of rum you can use brandy or some sweet liquer.
4. They are fried in a small bowl, 5-6 pieces at once, in order to avoid soaking up the excess oil.
5. A small trick to try out the ideal cooking temperature: put the handle of the wooden spoon into the oil and if the oil starts frothing around the handle, the oil is ideal for cooking.
6. In order to get nice round fritters, I use a coffee spoon. I take a little bit of the pastry (half a teaspoon), turn it perpendicularly and push with my finger just to the oil level.