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Ustipci (Fried Dough Balls) with Yogurt
Easy recipe for ustipci, delicious Balkan fried dough balls with yogurt
EQUIPMENT
- 1 smaller cooking pot
- 1 slotted spoon
INGREDIENTS
- 3.2 cup all-purpose flour
- 1.69 cup yogurt
- 2 eggs
- 1 tsp baking powder
- 5 g salt
INSTRUCTIONS
- Crack the eggs into a big bowl, add salt, and whisk it all together.
- Pour in the yogurt, add the baking powder, and mix well until smooth. A hand mixer works best here.
- Gradually stir in the flour. Keep mixing until the batter is smooth and thick—just enough to hold its shape when scooped.
- Heat some oil in a smaller pot to save on quantity. Test with a little bit of batter—if it bubbles right away, you're ready to fry. Lower the heat slightly.
- Lightly oil a teaspoon and drop small portions of batter into the hot oil. The dough will puff up and usually turn on its own once golden underneath.
- Let them fry a bit more on the other side until golden all around.
- Take them out using a slotted spoon and place them on a paper towel to absorb any extra oil.
- Serve them warm with smoked sausage, bacon, cheese, kajmak, tomatoes or onions. Or go sweet with powdered sugar, jam, honey or Nutella, along with a fresh cup of coffee or tea. Enjoy!
NOTES
Make sure the batter is thick enough. If it’s too runny, they’ll be hard to shape and might cook unevenly or burn on the edges.
Use a small spoon. A teaspoon (like the kind used for tea) is just right. If they’re too big, they can end up raw in the middle but browned on the outside.
Use two spoons to shape the dough. Scoop with one and slide it into the oil with the other. It’s the easiest way to make neat, even-sized balls.
Don’t crowd the pot. They need a little space to float and flip around without sticking together.
Keep an eye on the oil. It should be hot enough to bubble but not smoking. Once the oil’s ready, turn the heat down a bit to avoid burning the outside too fast.
Drain the oil well. Use a slotted spoon to lift them out and place on paper towels to absorb the extra oil.
Serve them while fresh. They’re best right after frying but still tasty once they’ve cooled.
Ustipci will keep well in a covered container for a day. Let them cool completely before covering. They also keep in the fridge for up to three days. Store in a container and reheat if you like them warm.
If you want to freeze them, let them cool first, then pack in a freezer-safe bag or container. Freeze them for up to two months.
Nutrition
Serving: 161g | Calories: 306kcal | Carbohydrates: 54g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 448mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 0.3mg | Calcium: 141mg | Iron: 3mg