Montenegrin fried dough balls
INGREDIENTI
- 400 g (about 3 cups) all-purpose flour
- 1 packet (7 g or 2¼ tsp) dry yeast
- 1 tsp sugar
- ½ tsp salt
- 300–350 ml (1¼–1½ cups) warm water
- Vegetable oil for frying (sunflower or any neutral oil)
For serving (optional)
- Honey
- Crumbled feta or soft white cheese
- Jam or marmalade
- Powdered sugar
METODO
- Prepare the dough. In a large bowl, mix flour, dry yeast, sugar, and salt. Gradually add warm water while mixing until you get a smooth, sticky dough. You can mix with a spoon or your hands.
- Let it rise. Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm place for about 30–45 minutes, or until doubled in size.
- Heat the oil. In a deep pan, heat about 3–4 cm of oil over medium-high heat. The oil is ready when a small spoon of dough sizzles and rises immediately.
- Fry the priganice. Using two spoons, scoop small amounts of dough and gently drop them into the hot oil. Fry in batches, turning occasionally, until golden brown on all sides (about 3–4 minutes per batch).
- Drain and serve. Remove the priganice and place them on paper towels to absorb excess oil. Serve warm with honey, cheese, jam, or a dusting of powdered sugar.
Tratto dallo scambio giovanile MED4FOOD (9-18 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.
