Strauben (Traditional Tyrolean Fritters)
Category: Desserts
Servings: 1 batch
Strauben, a traditional Tyrolean dessert, is a delightful treat that blends crispy, golden fritters with a hint of sweetness. They are often served during festivals, but they make for a wonderful indulgence any time you crave something special. These fritters, fried to perfection and dusted with powdered sugar, are paired with a spoonful of tart lingonberry jam to balance the rich flavor. If youโre looking to bring a piece of Tyrolean tradition to your kitchen, this recipe is a must-try.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Whole milk | 250 ml |
| Grappa | 25 ml |
| Coarse salt | A pinch |
| Sugar | 50 g |
| Butter | 25 g |
| All-purpose flour | 200 g |
| Peanut oil (for frying) | As needed |
| Powdered sugar | To taste |
| Lingonberry jam | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Fat | ~20 g |
| Carbohydrates | ~35 g |
| Protein | ~6 g |
| Fiber | ~1 g |
| Sugars | ~20 g |
| Sodium | ~100 mg |
Instructions
-
Prepare the Batter:
In a large mixing bowl, pour in the whole milk and add the sifted flour and a pinch of coarse salt. Using a whisk, gently mix the ingredients together, ensuring they are fully combined without any lumps. Stir in the melted butter and the grappa, continuing to mix until the batter is smooth and creamy. -
Whisk the Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat, until the mixture is glossy and smooth. Carefully fold the whipped egg whites into the batter, taking care not to deflate them. This will give the Strauben its light and airy texture. -
Heat the Oil:
In a large frying pan, heat enough peanut oil (or lard, if preferred) to create a shallow layer, about 1 to 1.5 inches deep. The pan should be around 25 cm (10 inches) in diameter. Heat the oil over medium-high heat until it reaches a temperature of about 180ยฐC (350ยฐF). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and immediately rise to the surface. -
Shape and Fry the Strauben:
Place the batter into a funnel or a piping bag with a wide tip. Hold the funnel or piping bag over the hot oil and let the batter flow out in a spiral pattern, starting from the center of the pan. Let the batter fry until golden brown and crispy, about 2-3 minutes per side. Gently flip the Strauben with two slotted spoons, being careful not to break the delicate strands. -
Drain and Serve:
Once the Strauben are golden and crispy, use the slotted spoons to lift them out of the oil and allow them to drain on paper towels to remove any excess oil. Transfer the Strauben to a serving plate, then dust generously with powdered sugar. -
Serve with Lingonberry Jam:
For a traditional touch, serve your Strauben with a spoonful of tangy lingonberry jam on the side. The tartness of the jam pairs beautifully with the sweetness of the fried fritters.
Tips for the Best Strauben:
- Frying Temperature: Make sure the oil is at the right temperature before frying the Strauben. Too hot and they will burn quickly; too cool and they will absorb too much oil and become greasy.
- Funnel or Piping Bag: For the classic spiral shape, use a funnel to pour the batter into the oil. If you donโt have a funnel, a piping bag with a wide tip will work just as well.
- Serving Ideas: Strauben can be served with a variety of accompaniments. While lingonberry jam is traditional, you can also try raspberry or blueberry jam, or even fresh whipped cream for an indulgent dessert experience.
Enjoy your homemade Strauben as a delightful treat for a special occasion or whenever you feel like enjoying a taste of Tyrolean comfort!
