Portzelky are more than just a delicious snack—they’re a nostalgic tradition and a comforting way to ring in the New Year. The yeast dough gives them a light, airy texture that’s satisfying without being too heavy. They’re simple to make with basic ingredients and are perfect for sharing with family and friends. Whether you grew up eating them or are trying them for the first time, these fritters will quickly become a seasonal favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Active dry yeast
Warm milk
Granulated sugar
Eggs
Butter (melted)
Salt
Raisins or currants
Powdered sugar (optional, for dusting)
Oil for frying (such as canola or vegetable oil)
Directions
In a large bowl, dissolve yeast in warm milk and let it sit for 5–10 minutes until foamy.
Stir in sugar, eggs, melted butter, and salt.
Gradually mix in flour until a soft, slightly sticky dough forms.
Fold in the raisins or currants.
Cover the bowl with a towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Drop small spoonfuls of dough (about 1 tablespoon each) into the hot oil, a few at a time, being careful not to overcrowd the pan.
Fry for about 2–3 minutes per side, or until golden brown and cooked through.
Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar while still warm and serve fresh.
Servings and timing
This recipe makes about 3–4 dozen cookies, depending on size. Prep time: 20 minutes Rising time: 1–2 hours Cook time: 30 minutes Total time: about 2.5 hours
Variations
Dried Fruit Mix: Use a mix of raisins, currants, or chopped dried apricots.
Cinnamon Spice: Add cinnamon or nutmeg to the dough for extra warmth.
Zest It Up: Add a bit of lemon or orange zest for a bright twist.
Gluten-Free: Use a gluten-free all-purpose flour blend, though texture may vary.
Mini Version: Use a small scoop to make bite-sized fritters for easy snacking.
Storage/Reheating
Portzelky are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds. Avoid refrigeration, which can dry them out. They can also be frozen and reheated later—just reheat from frozen in the oven until warm.
FAQs
What does “Portzelky” mean?
Portzelky is a Low German word for “New Year’s cookies,” traditionally made by Mennonite families to celebrate the new year.
Can I make the dough the night before?
Yes, prepare the dough and let it rise in the fridge overnight. Bring to room temperature before frying.
Do I have to use raisins?
No, you can omit them or substitute with other dried fruits, or even chocolate chips for a modern twist.
Can I bake Portzelky instead of frying?
Traditionally, they are fried for the signature texture. Baking them will result in a different, less authentic texture.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as canola or vegetable oil.
How do I know the oil is hot enough?
Use a thermometer to reach 350°F. If you don’t have one, drop a small piece of dough in—if it bubbles and rises, the oil is ready.
Why are my Portzelky doughy inside?
They may be too large or the oil temperature too high. Try smaller portions and maintain steady heat.
Can I freeze Portzelky?
Yes, freeze after frying and cooling. Reheat in the oven from frozen until warmed through.
Should Portzelky be served with anything?
They’re great on their own but can be paired with coffee, tea, or even a drizzle of honey.
Can I use instant yeast instead of active dry?
Yes, just skip the proofing step and mix it directly into the flour.
Conclusion
Portzelky (New Year’s Cookies) are a cherished tradition that brings warmth and sweetness to the start of the year. With their crisp golden exterior and soft, raisin-studded interior, they’re a joyful treat that’s easy to share. Whether passed down through generations or discovered anew, this recipe invites you to celebrate new beginnings with every bite.
Portzelky, or New Year’s Cookies, are traditional Mennonite yeast-raised fritters filled with raisins and deep-fried to golden perfection. Soft on the inside and crisp on the outside, they’re typically enjoyed warm and dusted with powdered sugar as a festive treat to ring in the New Year.
Ingredients
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm milk (110°F)
1/4 cup granulated sugar
2 large eggs
1/4 cup melted butter
1/2 tsp salt
1 cup raisins or currants
Powdered sugar, for dusting (optional)
Oil for frying (canola or vegetable oil)
Instructions
In a large bowl, dissolve the yeast in warm milk and let sit for 5–10 minutes until foamy.
Stir in sugar, eggs, melted butter, and salt until well combined.
Gradually add flour, mixing until a soft, slightly sticky dough forms.
Fold in the raisins or currants.
Cover the bowl with a towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Drop tablespoon-sized spoonfuls of dough into the hot oil, a few at a time to avoid overcrowding.
Fry for 2–3 minutes per side, or until golden brown and cooked through.
Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar while still warm and serve immediately.
Notes
Use a thermometer to maintain a steady oil temperature of 350°F for best results.For extra flavor, add 1/2 tsp cinnamon or lemon zest to the dough.Make a mini version using a small cookie scoop for bite-sized treats.Letting the dough rise in the fridge overnight allows for easy morning frying.Serve fresh with coffee or tea for a classic New Year’s tradition.
