Bite-sized fried dough puffs flavored with rum-soaked raisins, lemon zest, and sometimes rakija, dusted generously with powdered sugar. The most loved Croatian street dessert during Christmas and Carnival.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper cone or ceramic plate
Garnishes: powdered sugar, chocolate sauce
Accompaniments: hot chocolate, mulled wine
Instructions
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1
Dissolve yeast in warm milk with a pinch of sugar. Let it activate for 10 minutes until frothy.
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2
Mix flour, sugar, eggs, lemon and orange zest, salt, and the yeast mixture into a thick, sticky batter.
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3
Fold in rum-soaked raisins and the tablespoon of rum. Cover and let rise for 30-45 minutes.
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4
Heat oil to 170C. Using two spoons, drop small balls of batter into the hot oil.
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5
Fry for 3-4 minutes, turning occasionally, until golden brown all over.
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6
Drain on paper towels and dust generously with powdered sugar while still warm. Serve immediately.
Did You Know?
During Croatian Christmas markets, the scent of frying fritule is considered the unofficial smell of the holiday season — vendors compete for the longest queues.
Chef's Notes
Equipment Tips
- deep pot for frying
- mixing bowl
- slotted spoon
Garnishing
powdered sugar, chocolate sauce
Accompaniments
hot chocolate, mulled wine
The Story Behind Fritule
Fritule are Croatia's most beloved festive treat, appearing at every Christmas market, Carnival celebration, and family gathering throughout Dalmatia and beyond. The recipe shows Venetian and Mediterranean frying traditions adapted with local flavors like rakija and citrus. Each family has their own recipe variation, guarded as closely as any family secret.
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