Author: Emma Heywood

This recipe for priganice dough balls is delicious! Unexpected, delicious new foods  are one of the best bits of travelling. One dish which continually delights and surprises our guests is ‘priganice’ (that’s the name for these dough balls in Montenegro, but every country in the Western Balkans has their equivalent, from uštipci in Serbia to petulla in Albania). A main staple of any Balkan kitchen, these fritters are quick to whip up. Most often served at breakfast, priganice are equally good any time of day. Our friend Tanja, a talented cook, loves to serve them to our guests as a starter to a Montenegrin lunchtime feast, using them to showcase her family’s delectable home-produced honey. The reaction is always one of glee when essentially doughnuts appear first on the table! It’s rare a single dough ball is left. We're often asked for the recipe for priganice, so without further ado, scroll down to find out how you can make perfect ones at home. Of course, if you come on any of our adventures, we'll happily arrange a cooking class with locals to perfect your technique! You can also pay close attention to the video we made below, in which Tanja gives priganice masterclasses to some of our Lake Skadar guests. If you just want to get to the recipe, scroll down. Watch this video in which we take a priganice cooking class! Here's Tanja's recipe for priganice Serves 6-8 hungry people Ingredients Flour Yeast Sugar Salt Olive oil Vegetable oil (for frying) Instructions 1. Take a large mixing bowl and add some warm water to the bottom (about 2-3 fingers deep). The water flowing from Tanja’s taps and indeed most village taps in Montenegro is natural spring water, but mains water will do just fine. 2. Fill a wooden cooking