Priganice (Montenegrin dough balls)

Irina Janakievska
·2-min read
Serve them with apricot jam or white brined cheese
Serve them with apricot jam or white brined cheese

Priganice is what these fried delights are called in Montenegro, but they are variously known as fritule in Croatia, miške in Slovenia, tiganici or uštipci in North Macedonia, petulla in Kosovo and Albania, and variations on uštipci elsewhere.

They are made in countless ways, but the unifying theme is a deep-fried enriched dough, similar to a doughnut, which can be flavoured with citrus peel or spices (or anything), and eaten sweet or savoury. They are very popular for breakfast and as street-food snacks.

Overview

Prep time

10 mins

Cook time

20 mins

Serves

20 (to 24)

Ingredients

  • 10g fast-action dried yeast

  • 1 tbsp caster sugar

  • 75ml whole milk, warmed

  • 175g plain flour

  • 1 medium egg, lightly beaten

  • 1 tbsp rakija fruit brandy (or šljivovica, orahovača or rum)

  • sunflower oil, for frying

  • icing sugar to dust (optional)

Method

Step 1

In a small bowl, mix together the 10g yeast, 1 tbsp caster sugar and 75ml milk, then set aside for 5-10 minutes until frothy.

Step 2

Sift the 175g plain flour and ½ tsp salt into a separate large bowl. Make a well in the middle and add the yeast mixture, 1 egg, 25ml water and 1 tbsp rakija.

Step 3

With an electric whisk, beat until smooth and aerated. The consistency should be a thick batter (like raw choux pastry). If it is too thick and difficult to stir, add more water. Cover and set aside to rest for at least 30 minutes.

Step 4

Pour the sunflower oil into a medium deep saucepan until it is about half full. Heat over a medium-high heat until the oil reaches 175C or a little batter dropped into it sizzles immediately.

Step 5

Using a teaspoon, scoop out a large marble-sized amount of batter, then use another teaspoon to shape it into a ball before carefully dropping it into the oil.

Step 6

Fry in batches of 4-6 (don’t overcrowd the pan), for 2-3 minutes, turning occasionally, until they are puffed up and golden brown.

Step 7

Lift them out with a slotted spoon and place them on a tray lined with kitchen towels to drain. Serve warm, dusted with icing sugar if you like, with belo sirenje (white brined cheese), and apricot jam, or any sweet or savoury accompaniments you like.

Recipe from The Balkan Kitchen by Irina Janakievska (Quadrille, £27) 

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