Lovers of fried fritters or mice don't wait for winter to indulge in them and prepare them regularly, and in recent years we somehow associate them most with the festive and Advent season. There are many different recipes for fritters, and everyone swears they have one tried-and-true recipe that never disappoints.
Festive fritters (mice)
- 500 g flour for sourdough
- 100 g of sugar
- 2 medium-sized eggs
- half a cube of fresh yeast (20 g) or 1 bag of dry yeast
- 2 medium apples (preferably sour)
- 170 ml of milk
- 2 tablespoons of brandy
- 2 small spoons of rum
- pinch of salt
- lemon or orange peel
- oil or other fat for frying
- sugar for decoration
- Fresh yeast must be activated before use. Separate a few large tablespoons of milk from the amount in the recipe, heat it a little until it becomes lukewarm, add a teaspoon of sugar and then mix in the yeast. Sprinkle with a little flour and leave for 15-20 minutes for the yeast to foam.
- Beat the eggs in a small bowl, add the milk, brandy and rum and set aside.
- Peel, wash and grate the apples.
- Place the flour mixed with the sugar in a large bowl. Make a well in the middle and add yeast and mix well. Now pour the wet ingredients into the flour, add salt and mix everything together with a food processor until you get a smooth mixture. Cover it with plastic film and then with a kitchen towel and place it in a warm place to rise for an hour.
- When the dough rises, heat the oil in a deep pan. Frying requires a larger amount of fat, for example 1 liter of oil. Heat on a medium-high heat, never on a high one, because if the temperature is too high, it can happen that the outside of the fritters quickly browns and darkens, while the inside remains raw.
- Put the mixture in a bag and squeeze a small amount out of it to get a nice fritter shape. These will be more correct if they are smaller. If you don't have measuring bags, you can add the dough to the oil with the help of a spoon. The smaller fritters will turn on their own, but the larger ones can be turned with a fork at will to cook on each side. When they brown, that is, they get a nice darker golden yellow shade, remove them from the oil with a colander and put them on a plate lined with kitchen paper. Sprinkle them with sweetness and serve.