National Dishes of the World

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Fritule (Croatian doughnut bites)
Photo: Simone Coletta, CC BY-SA 3.0, Wikimedia Commons

dessert vegetarian

Fritule (Croatian doughnut bites)

fritule

Little fluffy doughnut bites with raisins, citrus zest and a splash of rum, dusted with icing sugar.

Eaten in: Croatia

Prep
20 min
Cooking
25 min
Resting
1 h
Total
1 h 45 min
Servings
6

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About the dish

Fritule are tiny doughnuts the size of a walnut, deep-fried from a soft yeast batter. The batter is flavoured with lemon and orange zest, raisins soaked in rum or rakija, and vanilla, and the finished balls are dusted with icing sugar. They are one of Croatia's most festive flavours: fried on Christmas Eve, over the holidays and at carnival, and sold hot in paper cones at Advent markets in Zagreb and other towns. They are best straight from the pan, while still warm and soft in the middle.

Main ingredients

  • wheat flour
  • yeast
  • eggs
  • milk
  • raisins
  • citrus zest
  • icing sugar

Croatia: Especially popular on the coast and in Istria; fried on Christmas Eve and at carnival, and sold at Advent markets in December.

More: Wikipedia (en)

Recipe

Fritule (Croatian doughnut bites)

https://foodmap.ominuvo.com/dish/fritule

Ingredients

6 servings

6 servings

Method

  1. Mix the yeast with the warm milk and a teaspoon of the sugar and leave for 10 minutes.

  2. In a large bowl beat the eggs with the rest of the sugar, add the yeasted milk, butter, zest and salt, then the flour. Stir with a spoon into a thick, sticky batter, looser than doughnut dough.

  3. Stir in the raisins and rum, cover the bowl and leave somewhere warm for an hour until doubled.

  4. Heat the oil to 170°C. Scoop up the batter with a teaspoon dipped in oil, or squeeze it through your fist, and drop small balls into the fat.

  5. Fry the fritule in batches for 3–4 minutes, turning, until golden brown. Drain on kitchen paper.

  6. Dust generously with icing sugar and serve warm.

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