Montenegrin recipe
How to make Priganice
priganice
All of Montenegro
Small fritters of yeasted dough, fried until golden and puffed. They are served with honey, cheese or jam, for breakfast, with coffee, or as a treat for guests.
Ingredients
- 500 g plain flour
- 7 g sachet of dried yeast and 1 teaspoon sugar
- 1 teaspoon salt
- About 400 ml lukewarm water
- Sunflower oil for deep frying
- Honey, jam or soft white cheese, to serve
Method
- Mix the flour, yeast, sugar and salt in a large bowl. Stir in the water to make a soft, sticky dough, a little thicker than a batter.
- Cover the bowl with a cloth and leave it somewhere warm for about 1 hour, until the dough has doubled.
- Heat the oil in a deep pan to about 170°C. Never leave hot oil alone, and keep children away from the pan.
- Dip a spoon in water, scoop up small pieces of dough and drop them into the oil. Fry for 2 to 3 minutes, turning, until golden on all sides.
- Drain on kitchen paper and serve warm with honey, jam or cheese.
Made it at home? Tick it off and it goes into your kitchen passport.
In Montenegro and parts of Bosnia and Herzegovina, these fritters made with yeasted dough are called priganice. Elsewhere in the region, similar fritters are called uštipci.
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