Street Food
Uštipci
Ingredients
- - 500 g (1.1 lb) plain flour
- - 7 g (1 packet) instant dry yeast
- - 300 ml (10 fl oz / 1 1/4 cups) warm water
- - 1 tsp salt
- - 1 tsp sugar
- - Sunflower oil, for deep frying
- - Sliced pršut and fresh cheese, to serve
Method
- Dissolve yeast and sugar in warm water, let stand 10 minutes until foamy.
- Mix flour and salt in a bowl, add the yeast mixture, and knead into a soft, slightly sticky dough.
- Cover and let rise in a warm place for 45-60 minutes until doubled.
- Heat oil to 180°C (355°F) in a deep pot.
- Using two spoons dipped in water, drop small portions of dough into the hot oil.
- Fry in batches for 2-3 minutes, turning once, until golden and puffed.
- Drain on paper towel and serve warm, split open with prosciutto and cheese tucked inside.
Introduction: Uštipci are savoury fried dough bites, popular at coastal markets and festivals, often served warm with slices of
prosciutto and fresh cheese tucked inside or alongside.
Cultural Background: Uštipci are savoury fried dough bites, popular at coastal markets and festivals, often served warm with slices of
prosciutto and fresh cheese tucked inside or alongside. A close cousin to fritule but savoury rather than sweet,
they're a beloved quick bite along the Dalmatian coast.
Tips: Wetting your spoons prevents the sticky dough from clinging. Serve immediately while warm for the best
texture.
Variations: A sweet version is dusted with sugar instead of filled with ham and cheese.
Storage: Best eaten fresh on the day of frying.
Reheating: Warm briefly in the oven at 160°C (320°F) for 5 minutes.
Nutrition: Per serving (approx., plain): 210 kcal, 5 g protein, 6 g fat, 34 g carbohydrate.
FAQs
Q: Are uštipci sweet or savoury?
A: They can be either — this coastal version is savoury, filled with ham and cheese, distinct from the sweet fritule.
Q: Where are uštipci commonly sold?
A: At coastal markets, festivals and beachside stalls throughout Dalmatia.