Croatian Cooking: Mama’s fritule recipe
Simple to make, and even easier to eat. Fritule are small balls of doughy-goodness, often dusted in powdered sugar as an extra treat.
Knowing how to make fritule is almost mandatory for a Croatian. That way when your relatives just pop in for a visit you can easily whip up a batch. Not that Croatian cooking is difficult, but these are extra easy!
The only tricky thing about making this fritule recipe is learning how to control the oil temperature. Too hot and the fritule will be charred. Too low, and they’ll be oily-soggy balls – practice making one at a time. Then when you get it, you’ll be good to make the whole batch in less than 30 minutes.
What you need for the fritule recipe
- 500 grams of flour
- 20 grams of fresh yeast
- 2 egg yolks
- 80 grams of raisins (optional)
- The zest of 1 lemon
- 50 grams of white sugar
- 20 grams of melted butter
- 150-200 mls of warm milk
- 50 mls rakija (or brandy)
- 5 grams of salt
- Approximately 500 mls of frying oil
- Powdered sugar (option for for dusting)
How to make fritule
- Sift flour into a bowl.
- Combine the egg yolks, raisins, salt, sugar, butter, grated lemon zest and 25 mls of the rakija/brandy in a large bowl.
- In a large glass dissolve yeast with 100 ml milk and 2 Tbsp sugar, cover and let rise to fill the glass.
- Then add yeast to the flour and add enough milk so it forms a soft dough.
- Allow it to rest covered for approx 30 minutes.
- Heat the oil in a deep frying pan. Takes pieces of the dough with a teaspoon and drop into hot oil.
- Fry each ball on all sides until golden. (remember the tip about practicing with the hot oil)
- Take each ball out and rest a paper towel to drain off the excess oil.
Once all of the fritule are ready, pour the rest of rakija over, transfer into a serving bowl and dust with powdered sugar.
Dobar tek / Good eating!
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