🫓 Uštipci
Uštipci are puffy fried dough balls made from a soft batter of flour, yogurt, egg and salt. They come out golden and lightly crisp outside, airy and tender inside. They are eaten warm for breakfast or as a side, savoury on their own or with a sprinkle of salt, and are a familiar home snack across the Balkans.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g flour
- 250 g plain yogurt
- 1 egg
- 1 tsp baking soda
- 1 tsp salt
- Oil for deep-frying
Method
- Whisk the yogurt, egg and salt together.
- Stir in the flour and baking soda to form a thick, sticky batter; rest for 15 minutes.
- Heat the oil to about 170 °C.
- Drop spoonfuls of batter into the oil and fry 3–4 minutes, turning, until puffed and golden.
- Drain on paper towels and serve warm.
How to make it lighter
- Drain well on paper towels to remove excess oil.
- Have 2–3 pieces with a big salad rather than a full plate.
- Keep the oil at a steady temperature — cooler oil makes greasier dough.
History
Uštipci are a long-standing home dish across Serbia, Bosnia and Herzegovina, Montenegro and Croatia, with each family keeping its own batter proportions.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →