Portzelky (New Year's Cookies)

Portzelky (New Year's Cookies)

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Julianna.Marie 0

"A nice deep-fried cookie that tastes delicious! This is why you only eat them once a year! Sprinkle with icing sugar and serve on New Year's!"
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2 h 5 m servings 72 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.
  2. Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.
  3. Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.
  4. Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


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We eat these every year. The dough is a thick batter, thicker than pancake batter, thinner than nut bread. I dip the spoon into the hot fat in between each "cookie". It keeps the spoon cleane...

I'be been married 34 years to a Mennonite, so I Make new Year's Cookies almost every year for NYD. Decided to try this recipe this year. DH says they are the best yet, even better than his mot...

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