Sunday, December 2, 2012

Portzelky (Yeast Fritters or New Year's Cookies) and Apple Fritters

Here is a family favorite that we HAD to have for New Year's, along with Roll Kuchen (please see archived recipe). I can still see my mom slaving over a hot stove making these and I have prepared them myself a few times over the years. This recipe seems closest to the one my mom used:


  • 2 pkgs dry yeast
  • 2 c milk
  • 1/4 c white sugar
  • 1/2 c butter
  • 1 tsp salt
  • 4 eggs
  • 2 lbs golden or sultana raisins - washed and soaked in warm water, then drained
  • Enough flour for a soft batter
  • Lard or oil to deep-fry fritters
Prepare yeast as directed on package. Warm milk slightly with butter, salt and sugar until slightly warm. Add yeast. Add flour to make a soft batter. Stir in the raisins and mix thoroughly with wooden spoon. Put in a warm place to rise until almost double. Heat lard/shortening (a deep fryer is the safest method) until hot and drop tablespoonsful of dough in. Do not break sponge bubbles. Fry quickly, turning once, until golden and remove with slotted spoon to drain in colander. Serve with a dusting of icing/confectioner's sugar.

Apple Fritters
Mom would make these and fry them in the same fat as the Portzelky, using the fat more efficiently. 
  • 1 c flour
  • 3 eggs
  • 1/4 tsp salt
  • 2 tbsp white sugar
  • 1/2 c milk
  • 1 1/2 to 2 c peeled, cored and chopped apples
Sift the dry ingredients together. Add eggs and milk and beat well (using mixer if desired). Pare, core and dice apples, adding to the batter and mixing well. Drop by spoonfuls into deep hot fat (as above). Fry until golden brown and dust with white or confectioner's sugar.

1 comment:

  1. Oh my is my mouth ever watering. These look delicious. They are time consuming.