Montenegrin fried dough balls
INGREDIENTS
- 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
METHOD
- 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.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
