Ingredients
Have a different amount at home? Let us recalculate!
Method
-
Make the batter
Beat the yoghurt, eggs, both types of sugar and the pinch of salt together until smooth, then add the flour mixed with the baking powder and stir until you have a smooth, soft batter.
5 min -
Heat the oil
Heat plenty of oil over a medium heat in a deep frying pan or saucepan, so that the fritters can float freely in it.
5 min -
Fry the fritters
Drop spoonfuls of the batter into the hot oil and fry until golden brown on both sides.
15 min -
Drain
Lift the finished fritters out with a slotted spoon and place them on kitchen paper so that excess oil drains off.
2 min -
Serve
Serve the fritters warm, dusted with icing sugar.
1 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 105 kcal | 276 kcal |
| Fat | 25 g | 6,1 g |
| of which saturates | 12 g | 3,0 g |
| Carbohydrates | 169 g | 42 g |
| Protein | 43 g | 11 g |
| Fibre | 4,3 g | 1,1 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vanilla sugar, cognac. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: yogurt (lactose), flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
Liked it? Share it!
Elkészítetted? Mutasd meg!
Töltsd fel a fotódat az elkészült ételről: jóváhagyás után a recept főképe mellett, a neveddel jelenik meg.
Found a mistake in the recipe? Tell us about it!
Rating
No ratings yet.
Log in or register to rate the recipe.
Similar recipes
Try these too!
Comments (0)
No comments yet. Be the first!
Log in or register to comment.