Uštipci

Uštipci are Serbia's beloved fried dough fritters — soft, pillowy, and golden, eaten at fairs, mountain lodges (planinska kuća), and home kitchens across the country. The dough is leavened with yeast or baking powder, fried in hot oil until puffed and golden, and served with kajmak (clotted cream), sour cream, jam, or cheese. They are the ultimate quick snack and the centrepiece of Serbian morning meals in the mountains.

Serves: 4

Ingredients

• 300g (2½ cups) plain (all-purpose) flour
• 7g (1 packet) instant dry yeast
• 1 tsp sugar
• ½ tsp salt
• 200ml (¾ cup) warm water (or warm milk for richer fritters)
• 1 egg
• 2 tbsp sour cream or plain yoghurt
• Vegetable oil, for deep-frying (about 1 litre/4 cups)

To serve:

• Kajmak or thick sour cream
• Sheep's cheese (sir) or feta
• Jam or honey

Instructions

1. Combine the flour, yeast, sugar, and salt in a large bowl. In a separate bowl, whisk together the warm water, egg, and sour cream.
2. Pour the wet ingredients into the dry and mix until a soft, slightly sticky dough forms. Knead briefly — about 2 minutes — until smooth. The dough should be softer than bread dough.
3. Cover with a clean cloth and leave to rise in a warm place for 45–60 minutes until puffed and doubled.
4. Heat the vegetable oil in a deep pot to 175°C (350°F). Maintain this temperature throughout frying.
5. Dampen your hands. Pull off a walnut-sized piece of dough, stretch it gently into a rough oval about 1cm thick, and carefully slide it into the oil. Fry 4–5 at a time — do not crowd.
6. Fry for 2–3 minutes per side until deep golden and puffed. The fritters should float to the surface quickly. Remove with a slotted spoon and drain on paper towels.
7. Serve immediately while hot, with kajmak, cheese, or jam.

Cook's Notes: Uštipci must be eaten straight from the oil — they deflate and toughen as they cool. The soft, sticky dough is correct; resist adding more flour. For a savory twist, mix finely crumbled feta directly into the dough.