Fifth in a series of antique family recipes—from myself and others—celebrating the paperback release of Running Away to Home on October 2, which will include recipes from the village and photos of our journey.
Sometimes when we’re traveling, we’re baffled by menus. Jim is the king of this. He accidentally ordered fried minnows in Baska, Croatia. He’s been spooned all manner of guts and sinew on corn tortillas in Mexico. Once in Seattle, Jim spent all day in the hotel bathroom after ordering “whatever that old guy is having” in a Vietnamese dive. I felt so bad for him, yet at the same time admired this kind of culinary bravado.
It was both our faults the time we ordered 60 oysters in the south of France before spending five hours in the car. All that slime jostling around in your belly just doesn’t feel good when driving. (The oysters were really good, though. Definitely worth the hours-long reflux.)
This is a strange recipe for a dish I think we accidently ordered in a restaurant in Dubrovnik. It looks to be kind of a wreck—but the recipe writer in the old book I have promises it’s wonderful. And you gotta give it some street cred. An all-yolk recipe fried in Crisco takes cajones, baby.
Does krpice sound familiar to any Croatian readers out there? What does it taste like? Is there an American equivalent?
I’m betting your family recipe box contains an insanity explosion that only you and your kind would dare to eat. Something odd that no one would believe tastes as great as it does.
KRPICE (BANATSKI JASTUCICI) by Mildred Blozevich
4 egg yolks, well beaten 8 oz. sour cream
Flour (about 3 cups)
Mix the sour cream well with the egg yolks. Slowly add flour—enough to be able to roll the dough out. Add as much flour as needed to avoid sticking to the rolling pin.
Cut rolled out dough in desired shape as thick or thin as you wish and deep fry in Crisco until golden brown on both sides.
Sprinkle with sugar and serve warm. Leftovers (allegedly) taste delicious re-warmed in a microwave.Posted by jen | 1 comments