• 400 g (14 oz) Flour
  • 2 Eggs
  • 2 teaspoons of Baking Powder
  • 4 tablespoons sugar
  • 360 g (12.6) yogurt
  • salt, pinch
  • 1 teaspoon lemon zest
  • 2 tablespoons of rum
  • Icing sugar for coating
  • Vegetable oil, for frying
  1. Mix the flour with the baking powder.
  2. In another bowl mix the eggs with sugar, then add salt, lemon zest, yogurt, and rum.
  3. Stir well with a wooden spoon, add the flour with the baking powder into the mixture and stir again until well incorporated and homogeneous.
  4. The mixture needs to be thick and soft, and you can adjust it with additional milk or flour.
  5. Heat the oil in a medium sized saucepan, the oil should be around 8 cm (3 inches) deep, as pašurate have to be deep fried.
  6. Put a small pearl-like amount of mixture in the oil, when it starts to bubble the oil is ready. Use two metal spoons to form a small ball (3 cm diameter) and drop it into the hot oil.
  7. Fry until golden brown on both sides.
  8. Once fried, place the fritters on absorbent paper to drain.



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