Easy Fried Dough Balls (Ustipci)

These quick and easy fried dough balls (called ustipci in the Balkans) are one of the best last-minute breads you can make. Soft on the inside and golden on the outside, they’re made with just flour, eggs, yogurt and baking powder—no yeast is needed, and no waiting is required.

You can serve them sweet or savory, warm or cold. They’re perfect for breakfast, as a great bread alternative for lunch or dinner, or even a quick dessert with a sprinkle of sugar or a drizzle of jam. They are ready in just 15 minutes and turn out super tasty every time you make them.

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Ustipci – a snack that goes with everything

Ustipci are basically delicious little fried dough balls—you could as well call them mini Balkan donuts. In fact, they go by many names across these places: in Slovenia, they’re called Miske; in Croatia, Fritule; and in Bosnia, you might hear Mekike, Lokumi or Peksimeti. Whatever the name, they’re an irreplaceable part of the Balkan food culture and incredibly quick to make.

You’ll make them much faster than homemade bread, even faster than polenta bread; that’s why they are very often used as a delicious bread substitute. Since they come together in just about 15 minutes, they’re perfect for a quick, cozy breakfast,

They can be served warm with something savory like homemade kajmak, smoked bacon, smoked sausages or mushroom pâté. Kids will love them with nuttela, honey or plum jam, but for a real Balkan experience you might want to snack them with delicious black trumpet mushroom jam.

If you’ve enjoyed our other traditional Balkan recipes, such as kljukusa, sataras, tufahije, japrak, ricet, strudel, or cheese rolls, then these super-tasty dough balls should be next on your list. Like most traditional Balkan recipes, they’re made with pantry-ready staples and are of course, super budget-friendly, too.

We hope you’ll enjoy them!

What you need to make them

FLOUR – We used 3.3 cups of all-purpose flour, but this can also be replaced with gluten-free, buckwheat, corn or whole grain flour. If you’re using another flour just make sure that consistency of the dough is a little more solid than the usual pancake batter.

EGGS – Any eggs will do, but fresh, home-raised eggs add a richer flavor and nice color. Eggs help bind everything together and give the dough that lovely golden look once fried.

YOGURT – Thick yogurt like Greek yogurt works best. It helps create a soft, tender dough without making it too wet or runny.

BAKING POWDER – Two teaspoons are just enough to make the dough rise and give uštipci their classic puffed shape.

SALT – One teaspoon won’t make them salty—it just balances the flavor and brings out the best in the other ingredients.

OIL – Stick with neutral oils like sunflower or vegetable oil for frying. Olive or coconut oil has stronger flavors that don’t go well with this type of dough.

Easy ustipci recipe

STEP 1: In a large bowl, crack in the eggs and add a teaspoon of salt. Give it a good mix.

STEP 2: Add yogurt and baking powder and thorougly mix the batter using a hand mixer. The eggs and the yogurt should be perfectly combined.

STEP 3: Now add the flour. Keep mixing until the batter looks even and smooth. The dough should be thicker than pancake batter—thick enough to hold shape on a spoon.

STEP 4: Pour oil into a small pot—this way you won’t waste too much. Heat it up and test with a tiny drop of batter. If it sizzles and bubbles, it’s ready. Now you can reduce the heat to low.

STEP 5: Grease a small spoon (used for tea or coffee) with oil and start scooping small amounts of dough into the hot oil . The dough will puff up and usually flip on its own once one side is done.

STEP 6: Let them fry for about a minute (or two) more on the other side, until golden and crispy.

STEP 7: Use a slotted spoon to lift them out and place them on a plate lined with paper towels to soak up any extra oil.

And there you go—your ustipci are ready!

They taste absolutely best when served warm. Try them for breakfast with smoked sausage, bacon, cheese, kajmak, fresh tomatoes or onions.

Or go sweet: dust them with powdered sugar and serve with jam, honey, or Nutella.

Don’t forget a cup of black coffee or tea on the side. Enjoy!

Tips to make them perfect

• Make the batter thick enough. If it’s too runny, it will be hard to shape them right and they might burn on the edges.
• Don’t make them too big. A small teaspoon (used for tea or coffee) is just right. If you make them bigger, they might be raw inside while already brown on the outside.
• Use another teaspoon to shape them. Scoop the dough with one spoon and slide it into the oil with the other to make evenly sized balls.
• Don’t crowd the pan. This prevents them from sticking together. Remember, they need space in between to flip around on their own.
• Keep the oil hot but not smoking. Reduce the heat when you start frying them. If it’s too hot, they’ll burn on the outside and stay raw inside.
• Drain them when you remove them. It’s a good idea to drain them on paper towels too – this keeps them crispy and not too greasy.
• Serve fresh. They’re best to eat warm, right after frying, but still great at room temperature, too.

How to store them

You can keep uštipci at room temperature in covered container for up to a day. They might lose a bit of crispness, but they’ll still taste great—just make sure they’ve cooled before covering them. Since they’re so quick and easy to make, it’s often best to whip up a fresh batch when you’re craving them.

If needed, you can store them in the fridge for up to three days in a sealed container.

They also freeze well for up to two months. Let them cool completely, then pack them into a freezer-safe container or bag. To reheat, pop them in a 350°F (180°C) oven for about 10 minutes.

Ustipci FAQs

Craving for more Balkan foods?

If you’re ready to bring a little Balkan flavor into your kitchen we’ve got some tasty ideas to try! Maybe start with crispy oven-baked kljukusa, then move on to something sweet like stuffed apples—tufahije. Don’t miss the iconic Slovenian barley soup – ricet, or the colorful veggie stew known as sataras. For mushroom lovers, there’s a real comfort treat—breaded saffron milk caps or a spoon of gourmet black trumpet mushroom jam if you’re feeling curious. Serve it all with a warm slice of projara polenta bread, homemade kajmak, or something baked like cabbage pie or buttery cottage cheese rolls. Enjoy!

If you liked our ustipci recipe, please give it a rating in the comments below. We appreciate it!

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