Old recipe Fritters

### Rediscovering Tradition: The Classic Art of Making Fritters

Old recipe Fritters

This traditional Serbian recipe for homemade fritters is reminiscent of the way our grandmothers used to make them. There are variations of this classic dish, both with and without eggs. By following this recipe, you can create an ideal dessert suitable for breakfast or dinner, which can be enjoyed either savory or sweet. With only four ingredients, these fritters are simple to prepare. There is no need for dough rising or waiting; they can be cooked immediately in hot oil. Please refer to the recipe for detailed instructions.

Ingredients: simple, total time: 35 min.

Preparation:

Beat the eggs, then add the yogurt. Combine, then pour a little salt and gradually sifted flour with baking powder, mix until the dough is nicely combined and lump free I worked with a metal wire all the time.
Put a lot of oil in a wider and bigger pan so that you can cook more pieces.
Heat the oil over low-moderate heat until hot. You can check with a little dough to see if it is ready. If it starts to sizzle, it means the oil is ready for frying.
Oil a spoon with hot oil and take out the tongs, then pour into a pan with plenty of hot oil. As soon as the fritters turns golden brown, quickly turn it over and bake until golden brown on all sides.
Fry and remove on a paper towel to drain.
Serve warm or cold with yogurt, ajvar, or jam, Nutella, or powdered sugar as desired.

Buon appetito!

NOTE:

When scooping the dough with a spoon, do not cover it with the lot of dough, but take as much as the size of the spoon and spread it nicely in the hot oil. I'm saying this in case more dough may not bake nicely and proportionately when fried.
The shape is not important with this fritters, they are formed by themselves in hot oil, they get strange shapes, which makes children happy while they eat.
If you decided to eat sweet fritters, you can add 1 bag vanilla sugar and one lemon peel to the dough.
You can leave half of the quantity and bake it the next day, put it in the refrigerator covered until tomorrow.
Keep the rest of the dough covered with nylon foil at room temperature for up to 2 days.