Mekici - Bulgarian Fluffy Fried Doughnuts

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 eggs 2 eggs
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)
• Honey, for drizzling (optional) Honey, for drizzling (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the yogurt and eggs until well combined.
3. 3.
   Gradually pour the yogurt mixture into the dry ingredients, stirring until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep frying pan or pot to a medium-high temperature.
5. 5.
   Using a spoon or an ice cream scoop, carefully drop spoonfuls of the batter into the hot oil, frying a few at a time.
6. 6.
   Fry the Mekici until golden brown on both sides, flipping them once during cooking. This should take about 2-3 minutes per side.
7. 7.
   Remove the fried Mekici from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Repeat the frying process with the remaining batter.
9. 9.
   Serve the Mekici warm, dusted with powdered sugar or drizzled with honey, if desired.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with a medium consistency for the best results. Greek yogurt can also be used, but it may result in a slightly denser texture.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the Mekici. Make sure the oil is at the right temperature before adding the batter to ensure proper frying.

Tips & Tricks

• For extra flavor, you can add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
• To achieve a consistent shape, use an ice cream scoop or a piping bag to portion the batter into the hot oil.
• Make sure the oil is at the right temperature (around 180°C/350°F) before frying the Mekici to ensure they cook evenly and don't absorb excess oil.
• If you prefer a less sweet version, you can omit the sugar in the batter and rely on the powdered sugar or honey for sweetness.
• Leftover Mekici can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven or toaster before serving.

Serving advice

Serve the Mekici warm as they are or with a dusting of powdered sugar or a drizzle of honey for added sweetness. They are perfect for breakfast, brunch, or as a delightful dessert.

Presentation advice

Arrange the Mekici on a serving platter and sprinkle them with powdered sugar for an elegant touch. You can also serve them in a basket lined with a clean cloth for a more rustic presentation.