You know when you go over to Nannas and there is a shortlist of things that you want her to cook during your visit… well Prickla is always at the top of my list. Nannas macaroni for dinner and prickla for dessert. That’s a damn good day in my book.

Prickla is a Croatian ‘donut hole’ style fried dumpling that is slightly perfumed with lemon and orange zest and dotted with sweet juicy currants and then rolled in caster sugar while still hot. Seriously good!

Makes 20 – 30 prickla depending on how big you make them

2 cups plain flour
4 1/2 tsp baking powder
3 tbs caster sugar
1/4 tsp salt
1/2 cup currants
1/2 tsp vanilla extract or vanilla seeds
2 tbs Brandy (optional)
1 tsp of orange zest
1/2 tsp of lemon zest
1 1/4 cup milk
1/2 cup caster sugar for serving

Combine all dry ingredients in a large bowl. Add 1 cup of milk slowly and mix well. The mixture should be thick but not runny. You may need to add some or the rest of the milk. Once at the correct consistency, add brandy and mix well.

Bring the oil up to a medium heat, you don’t want it too hot or the oil will only cook the outside too quickly and leave the inside raw. The best way to get this right is just to start on a medium heat and test a few and adjust accordingly.

Once removed from the oil, drain for a second and place in a large bowl with the remaining 1/2 cup of sugar and roll around to coat. Repeat until all the batter is gone. Eat immediately. Yum!