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Pitulitsi 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)


YOU’LL NEED 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.


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IMAGES: OLIVER FITZGERALD


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