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Shared Recipes

Pusharatas (Sweet Slovenian Fried Pastries)

(Shared recipe submitted by Dyan Cuevas Bruneau.)

Dyan writes: "Recently, a friend asked me to make her some Pusharatas and it started me looking online for the recipe. I knew I had the recipe, but thought it would be easier to find a copy online. After a couple hours, I found that no recipe for Pusharatas exists online at all, no server, no way, no how. I would like you to know more about this rare delight. I first tasted a Pusharata at the annual festival of the Ladies Slovenian Lodge in Biloxi, Mississippi. These are made by the Slavonic ladies in Biloxi at special occasions. I saw these nut-like treats with the white icing on them and had to have one. The first bite was a mouthful of many wonderful tastes and I never forgot that taste. I was given a recipe about 17 years ago and put it up in my many recipe books. Since the recipe does not exist online, I wanted to make sure this great treat does not die out, because it is one of the many things that make Biloxi so great. They are a delicious treat and worth the effort to make a big pile. You will thank yourself when you take a bite."

Ingredients

  • 1-1/2 cups of self-rising flour
  • 2/3 cup of granulated sugar
  • 3 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 apples, grated
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1/4 teaspoon anise
  • Rind of 3 lemons, grated
  • Rind of 3 oranges, grated
  • 2 cups chopped pecans
  • Oil for frying
  • Mixture of powdered sugar and evaporated milk for glazing

Combine all ingredients. If mixture is too thick, add a tiny amount of milk. Use a tablespoon and drop into hot oil. Remove when golden brown, onto paper towels for a few minutes, then glaze with a mixture of powdered sugar and a little evaporated milk, just enough to make icing for the glazing.

About Dyan: Dyan is from Gulfport, Mississippi. Her email address is Dyneau@aol.com.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

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