Quirky Foodster

Desserts

Fritule

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Ingredients

  • - 300 g (10.6 oz) plain flour
  • - 2 tsp baking powder
  • - 2 large eggs
  • - 50 g (1.8 oz) sugar
  • - 200 ml (7 fl oz / scant 1 cup) milk
  • - 50 g (1.8 oz) raisins, soaked in 2 tbsp rum
  • - Zest of 1 lemon and 1 orange
  • - Sunflower oil, for deep frying
  • - Powdered sugar, to dust

Method

  1. Soak the raisins in rum for at least 20 minutes.
  2. Whisk eggs and sugar together until light, then whisk in milk.
  3. Sift in flour and baking powder, mixing to a smooth, thick batter.
  4. Fold in the soaked raisins (with rum) and citrus zest.
  5. Heat oil to 175°C (350°F) in a deep pot.
  6. Drop tablespoon-sized portions of batter into the hot oil, frying in batches for 2-3 minutes until golden and puffed, turning once.
  7. Drain on paper towel and dust generously with powdered sugar while still warm.

Introduction: Fritule are small fried doughnut bites flavoured with rum, citrus zest and raisins, traditionally made across
Croatia's coast during Christmas and Carnival season.

Cultural Background: Fritule are small fried doughnut bites flavoured with rum, citrus zest and raisins, traditionally made across
Croatia's coast during Christmas and Carnival season. Every coastal grandmother has her own treasured
version, dusted generously with powdered sugar.

Tips: Test the oil temperature with a small drop of batter before frying the full batch. Don't overcrowd the pot, or the
oil temperature will drop and the fritule will absorb too much oil.

Variations: Some versions add a splash of grappa or apple brandy instead of rum.

Storage: Best eaten the day they're made; store in an airtight container for up to 2 days.

Reheating: Warm briefly in the oven at 160°C (320°F) for 5 minutes to refresh; avoid microwaving as they turn soggy.

Nutrition: Per serving (approx., 3 pieces): 220 kcal, 5 g protein, 8 g fat, 32 g carbohydrate.

FAQs

Q: When are fritule traditionally eaten?
A: Most commonly during Christmas and Carnival season across coastal Croatia.

Q: Can I bake fritule instead of frying?
A: Frying is traditional and gives the characteristic light, crisp exterior; baking will produce a denser result.