Description
Mekitsi are traditional Bulgarian fried dough treats, crispy on the outside and soft inside. Made from a simple batter of yogurt, egg, flour, and baking powder, these delightful donuts are lightly fried to golden perfection and dusted with powdered sugar. They can be enjoyed plain or paired with feta, jam, Nutella, or honey for a delicious sweet and salty experience. Perfect for a quick breakfast or snack with around 15 servings per batch.
Ingredients
Batter
- 1 cup plain yogurt
- 1 large egg
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla bean paste or vanilla extract
For Frying and Serving
- 1 1/2 cups avocado oil or any oil with a high smoke point
- Powdered sugar for dusting
- Feta, jam, Nutella, or honey for serving (optional)
Instructions
- Prepare the wet ingredients: In a large bowl, combine the plain yogurt, egg, sugar, and salt. Mix together thoroughly using a whisk or fork until the ingredients are well blended.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour and baking powder, mixing them well to ensure the baking powder is evenly distributed through the flour.
- Combine wet and dry mixtures: Using an electric mixer set on medium speed, gradually add the flour mixture to the yogurt mixture in small batches. Allow each addition to fully incorporate before adding more. Finally, mix in the vanilla bean paste or vanilla extract thoroughly.
- Heat the oil: Pour the avocado oil into a small pot and heat it over medium heat. Use a kitchen thermometer to monitor the temperature carefully, heating the oil to 350°F (177°C). Maintain this temperature for even frying.
- Adjust heat to maintain temperature: Once the oil reaches 350°F (177°C), reduce the heat to medium-low to keep the temperature constant throughout frying, ensuring the mekitsi cook evenly without burning.
- Scoop and fry batter: Using a tablespoon or similar measure, scoop batter portions. With the help of a second spoon, gently release each portion into the hot oil to avoid splashing and maintain shape.
- Fry the mekitsi: Fry each mekitsa for about 30 seconds on each side until golden brown. Fry 2 to 3 at a time to avoid overcrowding, flipping them with a fork once the bottom side is golden.
- Drain excess oil: Using a slotted spoon, remove the fried mekitsi and transfer them onto a plate lined with paper towels to absorb excess oil.
- Repeat frying: Continue frying the remaining batter in batches until you have about 15 mekitsi in total.
- Dust and serve: While still warm, dust the mekitsi with powdered sugar and serve. Optionally, enjoy them with feta, jam, Nutella, honey, or your favorite toppings for a sweet and savory combination.
- Enjoy your dish: Savor the delightful sweet and salty flavor of mekitsi, traditionally enjoyed with feta cheese and a choice of sweet accompaniments.
Notes
- Maintain oil temperature carefully at 350°F for even frying and to prevent burning.
- A high smoke point oil like avocado oil is recommended for best frying results.
- Do not overcrowd the pot to ensure the mekitsi cook evenly with crispy exteriors.
- Use a kitchen thermometer for precise temperature control during frying.
- These mekitsi are best enjoyed warm for optimal texture and flavor.
- Customize your toppings according to preference—sweet or savory options work wonderfully.
