Ajdovi Krapi
Ajdovi Krapi are buckwheat fritters, a rustic and hearty dish originating from the mountainous regions of Slovenia, particularly Carinthia (Koroška). They are typically served as a savory main course or a substantial side dish, often accompanied by sour cream or a mushroom sauce.
🧂 Ingredients
- 250 g Buckwheat flour
- 50 g All-purpose flour
- 2 large Eggs
- 200 ml Milk
- 100 ml Water
- 1 tsp Salt
- 100 g Bacon(diced (optional, for flavor))
- for frying Vegetable oil or lard
- for serving Sour cream
- for garnish (optional) Fresh parsley
👨🍳 Instructions
- 1
If using bacon, fry it in a pan until crisp. Remove bacon bits and set aside, leaving the rendered fat in the pan.
⏱️ 5 minutes💡 Tip: This rendered fat can be used for frying the krapi for extra flavor. - 2
In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt.
💡 Tip: Using a mix of flours provides a better texture than pure buckwheat. - 3
In a separate bowl, whisk the eggs, milk, and water until well combined.
💡 Tip: Ensure the liquids are at room temperature to avoid clumping. - 4
Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth, thick batter forms. It should be thicker than pancake batter but pourable.
💡 Tip: The consistency should be like a thick porridge. - 5
Stir in the reserved crispy bacon bits, if using.
- 6
Heat a generous amount of vegetable oil or lard (or the reserved bacon fat) in a large skillet over medium-high heat.
💡 Tip: The oil should be hot enough that a drop of batter sizzles immediately. - 7
Spoon portions of the batter into the hot oil, forming thick, round fritters (about 3-4 inches in diameter). Do not overcrowd the pan.
💡 Tip: Use a ladle or a large spoon to portion the batter. - 8
Fry for about 3-4 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning.
⏱️ 8 minutes💡 Tip: Flip carefully with a spatula. - 9
Remove the krapi from the skillet and drain on paper towels.
💡 Tip: Drain well to remove excess oil. - 10
Serve hot, topped with a dollop of sour cream and a sprinkle of fresh parsley, if desired.
💡 Tip: These are best enjoyed immediately after frying.
💡 Pro Tips
- ✓Buckwheat flour can be slightly bitter; the all-purpose flour balances this.
- ✓If the batter is too thick, add a little more milk or water. If too thin, add a bit more buckwheat flour.
- ✓For a richer flavor, consider serving with a mushroom sauce or a side of sauerkraut.
- ✓Ensure the oil is hot enough before adding the batter to prevent the krapi from absorbing too much oil.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Mushroom Sauce: Serve with a creamy mushroom sauce made from sautéed mushrooms, onions, cream, and herbs.
- Sweet Version: Omit the bacon and serve with a drizzle of honey or a dusting of powdered sugar.
- Herbed Krapi: Add finely chopped chives or dill to the batter.