zejmých

Zejmých is a traditional Czech pastry, often described as a type of sweet dumpling or fritter. While specific recipes and regional variations exist, the core ingredient is typically a dough made from flour, eggs, and often milk or buttermilk, sometimes incorporating a leavening agent like yeast or baking powder.

The preparation usually involves forming small, irregular shapes from the dough, which are then typically pan-fried in oil or lard until golden brown and cooked through. Some versions may be boiled. Zejmých are often served warm, dusted with powdered sugar or cinnamon sugar. They can also be accompanied by fruit compotes, jam, or a dollop of sour cream or whipped cream.

Historically, zejmých were a more common, humble dessert or snack, made with readily available ingredients. Their exact origins are difficult to pinpoint, but they are considered part of the broader culinary tradition of Central Europe. While perhaps not as widely known internationally as other Czech pastries like trdelník, zejmých remain a comforting and familiar treat within Czech households and at local markets. The taste is generally described as slightly sweet, with a soft, fluffy interior and a slightly crisp exterior from frying.