Kefir Fritters
Kefir oladky are a breakfast you can make from whatever is always in the fridge. Kefir and baking soda create plenty of bubbles, so the fritters rise tall and stay airy even once cool. We never stir the batter after it has rested — that is where all the fluffiness comes from.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 10 min
- Total
- 50 min
- Servings
- 4
- Level
- Easy
- Per serving
- 450 kcal
Ingredients
Makes: about 20 fritters
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Warm the kefir
The kefir should be at room temperature or barely warm. If it is straight from the fridge, warm it gently in a saucepan over low heat, stirring, only to body temperature — any hotter and it will curdle.
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Step 2: Mix the wet base
In a bowl, whisk the kefir, egg, sugar and salt until smooth.
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Step 3: Add the baking soda
Stir in the baking soda: the kefir will foam and rise a little as the soda reacts with its acidity.
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Step 4: Stir in the flour
Sift in the flour and stir with a spoon just until no lumps remain. The batter should be very thick, like heavy sour cream, and slide slowly off the spoon without spreading.
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Step 5: Rest the batter
Leave the batter for 10 minutes. Bubbles will appear on the surface — do not stir it again or you will knock them out.
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Step 6: Fry the fritters
Heat 2 tbsp oil over medium heat. Scoop batter from the edge of the bowl with a spoon dipped in water and drop it into the pan. Fry for 2–3 minutes until golden underneath and bubbly on top, then flip and fry for 2 minutes more, adding oil as needed.
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Step 7: Drain and serve
Transfer the fritters to kitchen paper to drain off excess oil. Serve warm with sour cream and honey.
Tips & variations
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Tip
Batter thickness is everything. Thin batter spreads into flat fritters, so if it pours off the spoon in a stream, add 1–2 tbsp flour.
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Tip
Keep the heat at medium: on high the fritters brown quickly but stay raw inside.
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Variation
Fold a grated apple or a handful of raisins into the batter, and add a pinch of cinnamon with the sugar.
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Storage
They are best straight from the pan, but keep in the fridge for up to 2 days. Reheat in a dry, covered pan.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 450 kcal | 1,800 kcal |
| Protein | 12 g | 48 g |
| Fat | 15 g | 60 g |
| Carbohydrates | 62 g | 248 g |
Approximate values calculated from standard ingredient data.
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