Strauben (Tyrolean fritters)

Strauben are spiral-shaped fritters typical of Tyrolean cuisine. You’ll find similarities with our chiacchiere or frappe, but the shape and the dough density are quite different. Here is the traditional recipe with a small Italian touch.

Ingredients

• 250g of flour
• 2 eggs
• 250 ml of milk
• 1 tablespoon of sugar
• A pinch of salt
• Grated lemon zest (the Italian touch!)
• Rum or grappa to taste
• Oil for frying (seed oil or lard, typical of South Tyrol)
• Powdered sugar for garnish

Preparation

1. In a bowl, sift the flour and make a well in the center.
2. Add the eggs, sugar, a pinch of salt, and the grated lemon zest.
3. Start to combine the ingredients gradually adding the milk, to avoid the formation of lumps.
4. If you like, you can enrich the dough with a bit of rum or grappa, which will give an aromatic note.
5. Let the dough rest for about 30 minutes to allow the ingredients to meld together well.
6. In the meantime, heat a generous amount of oil in a deep pan or a deep-fryer.
7. To give the Strauben their characteristic shape, use a special pastry tool for fritters, or, if not available, you can pour the dough into a piping bag and squeeze spirals directly into the boiling oil.
8. Cook the fritters until they turn golden on both sides, then drain them and lay them on paper towels to remove excess oil.
9. Serve the Strauben warm, generously dusted with powdered sugar.

A curiosity: Strauben are typically enjoyed during local festivals or country fairs in Trentino-South Tyrol. On those occasions, it is traditional to enjoy them with cranberry jams or other wild berry fruits. If you want to stick to the Italian theme, you can opt for a fig or apricot jam, which will beautifully complement the citrus note of the lemon in the dough. Enjoy your meal!