Hrvatske Fritule
Fritule are small, round, deep-fried pastries, similar to mini doughnuts, that are a traditional Croatian festive treat, especially popular during Christmas and Carnival. They have a crispy exterior and a soft, fluffy interior, often flavored with citrus zest, raisins, and a hint of rum or brandy.
🧂 Ingredients
- 400 g All-purpose flour
- 12 g Baking powder(or 2 1/2 teaspoons)
- 2 large Eggs
- 4 heaping tablespoons Granulated sugar
- 1 pinch Salt
- 360 g Plain yogurt(or sour cream)
- 1 teaspoon Vanilla extract
- 1 tablespoon Rum or brandy(optional)
- 80 g Raisins(optional)
- 1 teaspoon Lemon zest
- Oil for frying(about 750ml - 1L)
- Powdered sugar(for dusting (optional))
👨🍳 Instructions
- 1
In a bowl, combine the flour with baking powder. In a separate bowl, whisk together the eggs, granulated sugar, salt, plain yogurt, vanilla extract, lemon zest, and rum (if using).
💡 Tip: Using yogurt or sour cream makes the fritule moist and tangy. - 2
Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and thick, with no lumps. If using raisins, stir them in now.
💡 Tip: The batter should be thick enough to hold its shape but still pourable. - 3
Heat the oil in a deep frying pan or Dutch oven over medium-high heat. The oil should be at least 1 inch (2.5 cm) deep. Test the oil temperature by dropping a small piece of batter into it; it should sizzle immediately.
💡 Tip: Controlling oil temperature is crucial. Too hot will burn the fritule, too cool will make them oily. - 4
Carefully drop rounded tablespoons of batter into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
💡 Tip: Use two spoons to shape and drop the batter for uniform size. - 5
Remove the fritule with a slotted spoon and drain them on paper towels. Repeat with the remaining batter.
💡 Tip: Drain on paper towels to absorb excess oil. - 6
Dust the warm fritule with powdered sugar, if desired. Serve immediately.
💡 Tip: Fritule are best enjoyed fresh and warm.
💡 Pro Tips
- ✓If using rum or brandy, it can help prevent the fritule from absorbing too much oil.
- ✓Test the oil temperature with a small piece of batter before frying in batches.
- ✓Do not overcrowd the pan, as this will lower the oil temperature and result in uneven cooking.
🔄 Variations
- Some recipes use yeast instead of baking powder for a bread-like consistency.
- Add grated apple to the batter for extra moisture.
- A splash of Maraschino liqueur can be used instead of rum or brandy.