National Geographic Traveller (UK) - Food

Pitulitsi YOU’LL NEED

A symbol of new beginnings and new life, these fritters are traditiona­lly made for New Year’s Day or when visiting a newborn baby. The dough itself isn’t very sweet, but a dusting of icing sugar adds just enough sweetness. They’re best served fresh.

SERVES 4 TAKES: 1 HR 20 MINS

INGREDIENT­S

7g active dry yeast

1 tbsp plus ½ tsp sugar

500g plain flour

1 tsp salt

2 eggs, beaten

1 litre vegetable oil, for frying icing sugar, for dusting (optional) a cooking thermomete­r

METHOD

Pour 350ml warm water into a small bowl with the yeast and ½ tsp of the sugar. Cover with a plate and allow to stand until the yeast begins to foam, about 10 mins.

Sift the flour into a large bowl, then mix in the salt and remaining sugar. Make a well in the centre and slowly pour in the yeast mixture and the eggs. Whisk the ingredient­s together to form a batter.

Cover the large bowl with a plate and set aside somewhere warm to rise for 30 mins. Remove the plate and punch down the dough. Cover and set aside for 30 mins more, then uncover and gently punch down the dough again.

Pour the oil into a large pot and heat until it begins to shimmer and reaches a temperatur­e of 180C. Working in batches, so as not to overcrowd the pot, carefully drop spoonfuls of batter into the hot oil

— the dough will float and expand. Fry for

2-3 mins on each side until golden-brown and cooked through.

Use a slotted spoon to transfer the cooked fritters to a plate lined with a paper towels to drain the excess oil. Allow to cool slightly, then dust with icing sugar, if you like. Serve immediatel­y.