Fritule
Small golden fritters scented with citrus zest and rakija, fried until puffed and dusted with powdered sugar. A Christmas and Carnival treat.
- prep
- 20 min
- cook
- 15 min
- total
- 35 min
- serves
- 8
- level
- easy
Fritule are the small fried dough balls that show up at every Croatian Christmas and Carnival table along the coast, scented with citrus zest and a splash of rakija and dusted heavily with powdered sugar.
Every family seems to have its own ratio of zest to rakija to raisins, and arguing gently about whose version is better is part of the tradition.
Part of our 20 best Croatian recipes list.
method
Whisk together the eggs and sugar until pale, then whisk in the milk, rakija, zest and vanilla.
Fold in the flour, baking powder and salt until you have a thick, smooth batter, slightly thicker than pancake batter. Fold in the raisins if using.
Let the batter rest for 20 to 30 minutes.
Heat the oil to 175°C (350°F) in a deep pot.
Drop tablespoon-sized portions of batter into the hot oil, frying in small batches so they have room to puff.
Fry for 2 to 3 minutes, turning occasionally, until deep golden all over and cooked through in the middle.
Drain on paper towels.
Dust generously with powdered sugar while still warm, and serve.
chef's tips
- Fritule are a Christmas and Carnival tradition across Dalmatia, Istria and the Kvarner coast, and every family has a slightly different idea of the right mix of citrus zest, rakija and raisins.
- Test the oil with one fritter first; if it browns too fast before the center cooks, lower the heat slightly.
- The batter should be thick enough to hold its shape when dropped into the oil, not runny, or the fritters spread out instead of puffing up round.
- These are best eaten the same day, still a little warm, though they're perfectly fine the next day too.