Quick yogurt fritters

Name: Quick yogurt fritters
Ingredients: 2 eggs; 4 tablespoons sugar; 2 packets (16 g) vanilla sugar; 400 g Oly Greek yogurt with 5% fat; 1 vial (2 ml) vanilla or rum essence; 300 g flour; 10 g baking powder; 1000 ml oil for frying; 30 g powdered sugar

Dessert - Quick yogurt fritters by Gratiela K. - Recipia

Quick yogurt fritters with eggs, flour and vanilla are deep-fried and come out small, with a soft center and browned edges. I used Oly Greek yogurt with 5% fat, and it’s what I choose for this batter because I like scooping up compact spoonfuls rather than letting the batter run off in a stream. Prep: 10 minutes. Cook: 20 minutes. Total time: 30 minutes. Servings: 7. Approximately 330 kcal and 11 g protein per serving.

Ingredients

2 eggs
4 tablespoons sugar
2 packets (16 g) vanilla sugar
400 g Oly Greek yogurt with 5% fat
1 vial (2 ml) vanilla or rum essence
300 g flour
10 g baking powder
1000 ml oil for frying
30 g powdered sugar

Preparation

1. Put the eggs in a bowl with the sugar and vanilla sugar. Beat with a whisk until smooth. 2. Add the yogurt and essence, then the flour mixed with the baking powder. Stir until you have a thick batter with no traces of flour. 3. Heat the oil in a heavy pot over medium-low heat for about 5 minutes, until it has a slight sheen. 4. Scoop up batter with a teaspoon and carefully drop it into the oil. Fry in batches for about 15 minutes in total, 2-3 minutes per batch. Turn the fritters as soon as they brown underneath, and take them out when browned on both sides. 5. Set them on paper towels, then dust with powdered sugar. I got about 35 fritters from these quantities.

Notes

They keep in a covered container for up to 3 days, and you can sift the powdered sugar over them just before serving. They’re about the size of little papanasi, but without the cheese; serve them with black tea. Oly Greek yogurt can be replaced with another Greek yogurt with 5% fat; the batter contains gluten, eggs and dairy. Choose a thick yogurt with no whey pooled on top, since one that’s too runny will make the batter spread. Small portions sometimes brown faster, so scoop the same amount each time.