Strauben (Tyrolean Fritters)

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

Ingredients

• 250g flour
• 2 eggs
• 250 ml milk
• 1 tablespoon 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. Begin combining the ingredients gradually while adding the milk to avoid lumps.
4. If desired, enrich the batter with a splash of rum or grappa for an aromatic note.
5. Let the batter rest for about 30 minutes to allow the ingredients to blend well.
6. Meanwhile, heat plenty of oil in a deep pan or fryer.
7. To create the characteristic Strauben shape, use a special funnel or, if unavailable, pour the batter into a piping bag and squeeze spirals directly into the hot oil.
8. Fry the fritters until golden on both sides, then drain and place on paper towels to remove excess oil.
9. Serve the Strauben hot, generously dusted with powdered sugar.

A curiosity: Strauben are typically enjoyed during festivals or village fairs in Trentino-Alto Adige. On those occasions, it is traditional to pair them with red bilberry jam or other berry preserves. If you want to stay on theme with Italian flavors, opt for fig or apricot jam, which pairs beautifully with the citrus note of lemon in the batter. Enjoy!