Can I make the dough ahead of time?
Yes, you can prepare the dough (without the feta and olives) and refrigerate it for up to 12 hours. Let it come to room temperature before folding in the cheese and olives and frying.
BREAKFAST
Bosnian Priganice: Savory Fried Dough with Feta and Olives
These savory Bosnian Priganice are fluffy fried dough pockets, traditionally served for breakfast. This version incorporates salty feta cheese and briny olives for a delightful Mediterranean twist.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
02
Add the plain yogurt and water to the dry ingredients. Mix until a shaggy dough forms, then knead lightly for 1-2 minutes until just combined. Do not overmix.
03
Gently fold in the crumbled feta cheese and chopped Kalamata olives until evenly distributed.
04
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
05
Drop spoonfuls of the dough (about 1 tablespoon each) into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through.
06
Remove the priganice with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
07
Serve warm.
About This Recipe
These savory Bosnian Priganice are fluffy fried dough pockets, traditionally served for breakfast. This version incorporates salty feta cheese and briny olives for a delightful Mediterranean twist.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your oil is at the correct temperature for even cooking and to prevent soggy priganice. If the oil is too cool, they will absorb too much oil; if too hot, they will brown too quickly on the outside and remain raw inside. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
Easy Substitutions
For a different cheese, try crumbled goat cheese or a sharp cheddar. Green olives can be used instead of Kalamata. If you don't have plain yogurt, buttermilk can be a good substitute, adjusting the water slightly if needed.
Storage & Reheating
Store leftover priganice in an airtight container at room temperature for up to 2 days. Reheat gently in a dry skillet over low heat or in a toaster oven until warmed through.
Serving Suggestions
Serve these savory priganice warm with a side of fresh sliced tomatoes and cucumbers, a dollop of sour cream or kajmak, or a sprinkle of fresh parsley. They also pair wonderfully with a strong cup of Bosnian coffee or black tea.
Common Mistakes
1. Overmixing the dough: This can lead to tough priganice. Mix just until combined. 2. Oil temperature too low: Results in greasy, heavy priganice. Use a thermometer to maintain 350°F (175°C). 3. Overcrowding the pan: Lowers oil temperature and leads to uneven cooking. Fry in small batches. 4. Not draining properly: Leaves excess oil on the priganice. Always use paper towels to absorb oil after frying.
Frequently Asked Questions
What is kajmak?
Kajmak is a creamy, clotted cream product, similar to clotted cream or crème fraîche, popular in the Balkans. It's often served with savory dishes.
Can I bake these instead of frying?
While traditional priganice are fried, you could try baking them at 400°F (200°C) for 15-20 minutes until golden, though the texture will be different (more like a scone).
MORE TO KNOW
The key to light and fluffy priganice is not to overwork the dough. A light hand ensures a tender interior. The addition of feta and olives transforms this traditional Bosnian fried dough into a more substantial and flavorful bite, perfect for a savory breakfast or a unique appetizer. Experiment with other herbs like fresh dill or oregano for an added aromatic touch.
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