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Priganice

The Quirky Foodster Team

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70 min
Prep
15 min
Cook
2
Servings

Ingredients

  • Plain flour — 2 cups (250 g / 9 oz)
  • Active dry yeast — 1.5 tsp
  • Sugar — 1 tbsp
  • Warm water — 1 cup (240 ml / 8 fl oz)
  • Salt — 1/2 tsp
  • Oil for deep frying
  • Crumbled feta-style cheese, honey or jam, to serve

Method

  1. Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
  2. Combine the flour and salt in a bowl, then add the yeast mixture, whisking to form a smooth, thick batter.
  3. Cover and let rise in a warm place for 45–60 minutes until bubbly.
  4. Heat oil to 175°C (350°F) in a deep pan.
  5. Drop spoonfuls of the batter into the hot oil and fry until golden and puffed, about 2–3 minutes per side.
  6. Drain on paper towels and serve warm with crumbled cheese, honey or jam.

Introduction: Small, pillowy fried dough puffs, served warm with cheese, honey or jam, a beloved weekend breakfast treat.

Cultural Background: Priganice are made across Montenegro and the wider Balkans for leisurely family breakfasts, especially on weekends, their light, airy texture coming from a simple yeasted batter fried until golden.

Tips: Let the batter rise fully for the lightest, airiest priganice. Fry in small batches to keep the oil temperature steady.

Variations: Add a little grated cheese directly into the batter for a savoury version. Dust with a little icing sugar for a sweeter finish.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.

Reheating: Reheat in an oven at 180°C (350°F) for 5–6 minutes to restore some of the original texture.

Nutrition: Per serving (approx., 3 pieces): 260 kcal, 6 g protein, 10 g fat, 36 g carbohydrate.

FAQs:

Q: Can priganice be made ahead?

A: They are best enjoyed fresh and warm shortly after frying, as

Q: What toppings are traditional?

A: Honey, jam and a soft, salty local cheese are all classic pairings.

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