Fritule
Fritule arrived on the Croatian coast through Venetian culinary influence, a legacy of centuries of Republic of Venice rule over Dalmatia, where similar fried desserts remain popular to this day. The name comes from the Italian word 'frittella', small doughnut. Having become a symbol of Croatian Christmas, fritule are made in large batches in nearly every coastal household in December, and the recipe varies slightly from family to family — some add grated apple, others more rum, but raisins and citrus zest are almost always present.
Raisins and rum, the signature flavours
Raisins soaked in rum or brandy hide inside each ball, surprising with every bite.
Citrus zest for freshness
Grated lemon and orange zest brighten the flavour of the sweet, yeasted batter.
Small balls, fried quickly
The batter is fried into small balls, dropped by spoon straight from the rising bowl, never rolled out or cut.
A winter holiday treat
Fritule appear almost everywhere along the Croatian coast around Christmas, sold at winter markets.
Ingredients 4 servings
- 500g flour
- 10g fresh yeast
- 250ml lukewarm milk
- 2 eggs
- 50g sugar
- 50g raisins
- 2 tbsp rum
- Grated zest of one lemon and one orange
- Oil for frying
How to make it
- 1Dissolve the yeast in the lukewarm milk and let it stand until foamy.
- 2Mix the flour, sugar, and eggs, then add the yeast mixture to form a soft, sticky dough.
- 3Soak the raisins in rum for a few minutes, then drain and fold them into the dough along with the grated citrus zest.
- 4Cover the dough and let it rise in a warm place for about an hour, until doubled in size.
- 5Heat oil in a deep pan over medium heat.
- 6Drop small spoonfuls of dough directly into the hot oil, frying a few pieces at a time, until golden on all sides.
- 7Lift out onto paper towel and dust with sugar before serving warm.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
