Uštipci (fried dough balls) with kajmak and cheese

Name: Uštipci (fried dough balls) with kajmak and cheese
Total time: 50 min
Yield: 4 servings (about 16 pieces)
Cuisine: South Slavic
Ingredients: 500 g plain flour; 1 sachet (7 g) instant yeast; 1 tsp sugar; 1 tsp salt; 300 ml lukewarm water; oil for deep-frying (about 500 ml); 200 g kajmak or a butter and sour cream mix; 150 g white cheese (feta or cheesy curd) to serve

Time: 50 min (including 30 min rising)4 servings (about 16 pieces)approx. 900 kcal / serving (estimated)approx. 20 g protein / serving

Uštipci are a favourite at breakfast and at village feasts in Serbia and Bosnia: airy balls of soft yeast dough fried in hot oil and served with kajmak and crumbled white cheese. They are related to Hungarian lángos, the fried flatbread, but small and round. They are best piping hot, when the crust is still crisp and the inside soft and steamy, so always fry them just before serving.

Uštipci (fried dough balls) with kajmak and cheese (illustration)

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Method

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Mix the flour, yeast, sugar and salt in a bowl.
Gradually pour in the lukewarm water and beat with a spoon (or by hand) into a thick, sticky dough - it should be soft and spoonable rather than firm.
Cover the bowl with a tea towel and leave in a warm place for 30-40 minutes, until the dough has doubled and the top is bubbly.
Heat oil 3-4 cm deep in a deep pan over medium-high heat to about 170-175 °C - it's ready when a little piece of dough dropped in rises to the surface at once and sizzles.
Using a wet spoon so it doesn't stick, scoop walnut- to egg-sized balls of dough and slide them carefully into the oil.
Fry 3-4 at a time for 1.5-2 minutes per side until both sides are golden brown - turn them now and then with a slotted spoon.
Lift the cooked balls onto kitchen paper to drain off the excess oil.
While still warm, cut them in half, spread generously with kajmak and sprinkle with crumbled white cheese.
Serve at once, while the crust is crisp and the inside still soft and steamy.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The dough should be soft and sticky, because a firm dough makes heavy balls; a wet spoon solves the problem of shaping them.
Fry only 3-4 balls at a time, otherwise the temperature of the oil drops and the dough soaks it up.
If you have no kajmak, mix soft butter with thick sour cream and a pinch of salt, which comes closest to the original flavour.

Frequently asked questions

What is kajmak?

A lightly fermented, salty, thick cream with a texture somewhere between butter and cheese. Balkan shops stock it; elsewhere, mascarpone or a mix of butter and sour cream makes the best substitute.

Can they be eaten sweet?

Yes, with honey, jam or icing sugar they make an excellent afternoon snack. In that case you can add a little sugar and vanilla to the dough.

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