Fritters – sweet little temptations that you can’t stop eating. They work quickly and represent joy to everyone. Probably that’s why they are associated with the masquerade period, at least in my area. Some are proud of perfectly round fritters, and I prefer the irregular ones with tails. Their taste is more important than appearance. Real fritters are crispy on the outside, have a soft inside and are not tough.
- 2 eggs
- 1 tablespoon sugar
- a little rum
- 200 g of yogurt
- 1 baking powder
- 13 top full tablespoons of crispy flour
- oil as needed (at least 1/2 l)
- powdered sugar for sprinkling
Mix eggs with sugar. Add yogurt, rum and baking powder and mix until ingredients are combined. Finally, mix in the sharp flour. The mixture should be thick and stand firmly on a teaspoon. Leave it at room temperature for 15 – 30 minutes. Pour the oil into a deeper pot and heat it. The fritters are fried in deep oil (they must not touch the bottom) and should have enough space to be able to rotate on their own during frying. Take the mixture with a spoon and carefully lower it into the hot oil. The fryers will rise during baking, so it is important to adjust the oil temperature – if it is too hot, it will get colored too quickly and will not have time to rise, if it is too cold, it will not rise enough). Place the finished fritters on a kitchen towel to soak up the excess oil, and when they have cooled a bit, roll them in powdered sugar.
