Slovene fritters

Yes. Seriously.

And no, it wasn’t Tamer!

On Tuesday, two of his colleagues came to visit us, both Sudanese. It was a very short notice by the way.

When they arrived, the fritters were already frying, and our home was filled with their scent, which not even bakhúr could overshadow.

“Wow, zalabya,” they guessed in surprise …

No, no. This time it was our kind of fritters, not Sudanese. Zalabya ​​is made of a heavier, more compact mix.

When they left, I was the one surprised. Dumbfounded, better said. The bowl in which the fritters were served, contained a significant pile of crispy roasted ends. And believe me when I say, they weren’t burned!

“How can anyone not eat that? Don’t they know the crispy ends are exactly the part of fritters’ charm,” I went with full force at Tamer, who was happy to eat the crunchy tails of his fritters, defending our visitors that they might have a different preference, but then added that Sudanese zalabya ​​has no crispy ends.

“They must not know what’s good then,” I replied with my chin raised. Typical Slovene.

miske foto
Slovene fritters — miške (eng. mice), traditionally fried on Fat Tuesday.

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