Montenegrin cuisine, although it influenced by Italian, Turkish, Hungarian, and other cuisine has its national dishes. The way to prepare meat, bread, fritters, rastan or cheese in continental part of Montenegro or along the Adriatic coast, it is noticeable Italian influence.
The influence of continental Europe, there is a noticeable when preparing jams, cakes, donuts, a large Turkey’s influence is evident in the preparation of pie, pies, kebabs, baklava.
In preparing goulash, sataras, djuvech or similar dishes that are often found on the table in homes throughout Montenegro, is a notable influence of Hungarian cuisine, and the coast is still most pronounced influence of Mediterranean cuisine, which is evident by the usual preparation seafood.
Meals that are served on the coast, is significantly different from what will be served if you visit north part of Montenegro, or in its central part, though, in every corner in a few foods, proudly emphasize that it is our, national and traditional. All kinds of national dishes are available throughout the territory of Montenegro, in restaurants with national cuisine, or at home, if you’re someone’s guest. Valid thinking that Montenegrins are good and attentive hosts who welcome guests in the wide open door of his home, to put it “at the head of the table” and offers the best food and drink.
With slight differences in appearance more fritters can be found without exception to all traditional tables in all parts of Montenegro.
The long ago during the difficult years of the Montenegrin history, more because of poverty and need, but for some high culinary standards, the fritters were kept in the Montenegrin cuisine today, as one of favorite dishes.
Consumed most often in rural areas of Montenegro and eastern Herzegovina. We can call them free forerunner of today’s sweets
Pellets of flour, roasted in oil, used most often with homemade cheese or honey and domestic prosciutto. Earlier fritters would be served with sugar and in rare situations with honey. Montenegrin housewives commonly used dough made of bread, plus the eggs in recent times.
The pleasure in the simplicity of their taste and ease of combining with other ingredients, are the reasons for their existence, popularity and life in the traditional Montenegrin kitchen.
Fritters which are fried in oil are lean and usually consumed in the days of fasting, while those fried in lard are fat.
They come in different sizes, in the northern part of Montenegro a little bigger and “horned” while that is not the case with the coastal part where the fritters are smaller and round.
Throughout history the way of preparation we can distinguish between Zeta and Malisors fritters. Whose recipes we write below.
The lukewarm, mildly salted water cook up the dough from wheat flour, so it is a bit thicker than a puree. In a well-heated oil in a pan with a spoon put a little bit of dough, so swimming in fat. The dough should not rise. When fritters are browned on both sides, it is taken from the pan and serve with honey.
In bowl pour half water and half sweet milk, a little salt and keep warm in the fire. Particularly in the plate, whisk two eggs and add them to the mixture of water and milk. In all of this add as much flour to get the dough where you can easily remove with the spoon. In a frying pan put a little more fat or oil, previously well heated in the fire, so to separate small quantities of the dough with a spoon and lower it into the hot fat and fry. When fritters turn nice yellow on both sides, remove them in a dish prepared for it. They can be eaten while they are hot with cheese or cream cheese, and also with sugar or honey.
Fritters are definitely something that you should try when you are staying in Montenegrin household or have a meal in the traditional restaurant.
Excellent combined with brandy and wine.
Recipe for common fritters version can be found here: