Cooking tips for making soft and fluffy curd fritters

As autumn arrives, traditional curd fritters are returning to home kitchens. To achieve fluffy and soft results rather than hard or greasy ones, several preparation techniques are recommended.

According to Luka Lesauskaitė-Remeikė, public relations manager at Rimi Lietuva, the choice of curd is critical. Using a curd with low moisture content prevents the need for excessive flour, which can make the fritters heavy. If the curd is too wet, excess liquid should be removed before starting.

When preparing the dough, it is advised not to over-knead the ingredients and to allow the dough to remain slightly sticky. Instead of adding more flour to prevent sticking, one can moisten hands with water or use spoons to shape the fritters. For frying, the oil temperature should be maintained between 170–175 °C to ensure they do not absorb too much fat or burn on the outside while remaining raw inside. Frying should be done in small batches to maintain temperature.