Croatian recipe
How to make Fritule
fritule
The coast and islands, especially at Christmas
Small, round fried doughnuts flavoured with citrus zest and a splash of rum, often with raisins inside, and dusted with icing sugar.
Ingredients
- 250 g plain flour and 1 teaspoon baking powder
- 2 eggs and 50 g sugar
- 150 ml milk or plain yogurt
- Grated zest of 1 lemon and 1 orange
- 1 tablespoon rum (optional) and a handful of raisins
- A pinch of salt
- Sunflower oil for deep frying and icing sugar for dusting
Method
- Beat the eggs and sugar, then stir in the milk or yogurt, zest, rum and salt.
- Add the flour and baking powder and mix to a thick, sticky batter. Fold in the raisins.
- Heat the oil in a deep pan to about 170°C. Never leave hot oil alone, and keep children away from the pan.
- Drop small spoonfuls of batter into the oil and fry for 2 to 3 minutes, turning, until puffed and golden.
- Drain on kitchen paper and dust with icing sugar while still warm.
Made it at home? Tick it off and it goes into your kitchen passport.
Fritule are made above all for Christmas. A similar sweet, the frittella, is made in the Venice area across the Adriatic.
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