Lenten Fritters

Helena Radulovic Toffolon
Jan 9, 2025
3 min read

Updated: Jun 16

### Delicious Lenten Fritters: A Traditional Treat

Lenten Fritters

These fritters are simple and light, made without milk or eggs. They are quick and easy to prepare. You can enjoy them either sweet or savory. Delightfully soft and airy, they do not absorb oil. For more details on this recipe, please see the note below in the section. Follow the recipe closely.

Ingredients: simple, total time: 65 min., about 32 fritters

For raising yeast:

1 bag dry yeast/ 7 g
150 ml lukewarm water
1 tsp of granulated sugar
1 Tbsp flour 00

Other ingredients for Dough:

550 g flour 00
250 ml lukewarm water
1 tsp salt

and:

350 ml oil for frying
1 deep container
1 medium deep pot

Preparation:

In a bowl, combine one tablespoon of flour, 150 ml of lukewarm water, one packet of dry yeast, and a teaspoon of sugar. Mix thoroughly using a hand whisk and allow the yeast to activate for 15 minutes.
Gradually add the remaining lukewarm water and flour alternately, incorporating a teaspoon of salt. Initially, mix with a hand whisk, and as the mixture thickens, switch to a wooden spoon for stirring.
Let the dough rise in a warm place until it doubles in size, approximately 30 minutes.
After this period, knead the dough once more with a spoon and let it rest for an additional 15 minutes.
Meanwhile, heat oil for frying over low to moderate heat for 15 minutes.
Prepare a cup of warm water, placing a spoon in it to scoop the dough, then dip the spoon back into the water.
Carefully scoop the dough from the top with the spoon and gently place it into the oil.
Ensure no water enters the oil and avoid stirring the hot oil with the spoon to prevent splattering.
Maintain the heat at a low to moderate level to ensure even frying and prevent burning. It is crucial that the oil is adequately heated. Proper frying technique is essential.
Fry the fritters in the hot oil until they are golden brown on all sides, approximately 2–3 minutes.
Remove the fritters with a slotted spoon and place them on a plate lined with a kitchen towel to absorb excess oil.
They can be enjoyed either sweet or savory.
For savory options, serve with cheese, mature cream, sour cream, ajvar, or yogurt.
For sweet options, serve with jam, Nutella, sugar, or vanilla cream.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

When preparing fritters, it is essential to use ample oil to prevent them from touching the bottom of the pan. Add more oil as necessary if you are cooking the entire batch.
The dough can be refrigerated, covered, to bake the remainder the following day. Allow the oil used for frying to cool completely, then strain it for reuse the next day.
For sweet fritters, consider adding grated lemon peel to the dough for a delightful aroma.
When making fritters or donuts, I recommend using only fine flour. I utilized Italian type 00 flour, known for its smoothness and softness, which is also ideal for pizzas.
To maintain freshness and softness, place them on a larger plate and cover with a bag. Any remaining nylon film can be stored in a dry place for up to one day.