Just like gnocchi, these fritters require a dry variety of potatoes. When in Croatia, ask for potatoes from the region of Lika.
1 kg potatoes
about 1 kg plain flour
1 dl milk
40 g fresh yeast
salt and sugar
2 pouches bourbon vanilla sugar
1 juicy apple
grated zest of 1 orange
½ dl sour cherry brandy or rum
50 g raisins
Soak the raisins in brandy.
Wash the whole potatoes, pierce with a fork (several times each) and arrange in a baking tin. Bake “dry” (with no grease) for 30-40 min (depending on the size) at 180 °C.
Remove from the oven, peel and mash. Stir in 2 pinches of salt and leave to cool.
Bloom the yeast in the milk with 1 teaspoon of sugar.
Add the risen yeast to the potatoes.
Stir in the grated orange zest, peeled and grated apple, 2 tbsp sugar, 2 pouches vanilla sugar, brandy, and raisins.
Beat well and long with a wooden spoon, adding flour gradually. The amount of flour depends on how moist the potatoes are. The dough should be soft, but not moist.
Keep in a warm place to rise.
Beat again and let rise again.
Heat the oil. Grease the palm of your “other” hand (left if you are right-handed or right if you are left-handed) with a small amount of cold oil to prevent the dough from sticking too much. Dip a teaspoon in the hot oil for a brief moment. Take some of the dough into your greased hand and squeeze a small “balloon” of dough between your thumb and index finger. Spoon the “balloon” and dip into the frying oil.
Fry turning the fritters until nicely golden on all sides.
Place on paper towels to drain the excess oil.
Dust with icing sugar while still hot.