Portzilke

Portzilke are deep-fried yeast fritters from the Volga German tradition, carried to the American Plains by immigrant families and still made today for holidays and family gatherings. The dough is rich with butter, eggs, and milk, and packed with raisins that plump up as the batter rises.

Scalding the milk first, then cooling it to lukewarm before adding the yeast is a critical step. Hot milk kills yeast dead. Lukewarm milk activates it and helps the dough double in bulk, creating the airy pockets that make fried portzilke so light and pillowy inside.

Dropped by the tablespoon into hot fat, they puff up into golden, irregular rounds with a crisp outer shell and a soft, raisin-studded center. Dust with powdered sugar or eat them plain while they’re still warm.

Chef Tips

• Test the oil temperature before frying. A small piece of dough should sizzle immediately and float. Too cool and they absorb grease; too hot and they brown outside while staying raw inside.
• Let the batter rise fully. Underproofed batter makes dense, heavy fritters instead of light, airy ones.
• Fry in small batches to keep the oil temperature steady. Crowding drops the heat and you get greasy results.
• Drain on paper towels and serve warm. These are best within an hour of frying.

Variations

• Dust with cinnamon sugar instead of powdered sugar for a spiced finish.
• Swap raisins for dried currants or chopped dried apricots.
• Add a teaspoon of vanilla extract or lemon zest to the batter for extra fragrance.