Priganice

Overview

Priganice are small Balkan yeast-raised fritters, beloved in Montenegro and nearby regions, shaped with spoons and fried in hot oil, then enjoyed plain or finished with honey, jam, a veil of powdered sugar, or a savory side of brined cheese and cool yogurt. This version uses a simple batter of flour, water, a little sugar, a pinch of salt, and yeast for a light, tender crumb and a crisp exterior.

Ingredients

• flour (all-purpose)
• water (lukewarm for mixing)
• yeast (active dry)
• sugar
• salt
• oil (neutral, for frying)
• To serve: honey, jam, cheese, yogurt, or powdered sugar

Step-by-step

1. Bloom: Stir the yeast with lukewarm water and a pinch of sugar; set aside until foamy, about 5–10 minutes.
2. Make the batter: In a bowl combine flour, the activated yeast mixture, more water, a touch of sugar, and salt. Beat vigorously until smooth and sticky; it should fall from a spoon in thick ribbons.
3. Rise: Cover and let the batter double in size, about 45–60 minutes, then gently deflate with a wet spoon.
4. Heat: Pour oil into a deep pot to a shallow depth. Warm over medium heat until a small drop of batter sizzles immediately, usually after about 6–8 minutes.
5. Fry: Using two wet spoons, scoop walnut-sized portions of batter into the hot oil. Fry until puffed and golden, turning once, roughly 2–3 minutes per side. Work in batches, letting the oil return to temperature between rounds.
6. Drain: Lift the fritters to a rack or paper to shed excess oil.
7. Serve: While warm, drizzle with honey, spoon over jam, dust with powdered sugar, or pair with salty cheese and cool yogurt.

Tips

• Texture check: The batter should be thick yet spoonable; add a spoonful of water to loosen or a spoonful of flour to tighten.
• Flavor balance: A little sugar boosts browning, while a pinch of salt sharpens flavor.
• Frying control: If browning too fast, lower the heat and let the oil cool for 1–2 minutes before continuing.
• Serving ideas: Sweet with honey, jam, and powdered sugar, or savory with crumbled cheese and a side of yogurt.

How to enjoy

Offer a platter of hot fritters and set out bowls of honey and jam for those who like them sweet, plus tangy yogurt and salty cheese for contrast; a light dusting of powdered sugar adds a classic finish.

Make-ahead and storage

Combine the dry mix—flour, sugar, and salt—ahead of time, then stir in water and yeast just before frying. Enjoy soon after cooking for the best texture, as resting softens the crust and the aroma of the oil fades.