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 quickly 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.
Easy to make, and even easier to eat. Try this Croatian fritule recipe out and let us know what you think.
- 500 g all-purose flour (3 1/2 cups)
- 20 g fresh yeast (2 tablespoons)
- 2 egg yolks
- 80 g raisins (optional) (1/2 cup)
- Zest of 1 lemon
- 50 g of white sugar (1/4 cup)
- 20 g melted butter (1 1/2 tablespoons)
- 150-200 ml warm milk (2/3 - 1 cup)
- 50 ml rakija or brandy (1/4 cup)
- 1 teaspoon salt
- Approximately 500 ml of frying oil (2 1/3 cups)
- Powdered sugar (optional for dusting)
- Sift flour into a bowl
- Combine the egg yolks, raisins, salt, sugar, butter, grated lemon zest and 25 ml of the rakija/brandy in a large bowl
- In a large glass dissolve yeast with 100 ml of warm milk and 2 tablespoons of sugar, cover and let it rise
- Then add the yeast mix 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. Take pieces of the dough with a teaspoon and drop into the hot oil
- Fry each ball on all sides until golden. (practicing cooking a few to get the oil temperature correct with your cooktop)
- 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 onto a serving bowl and dust with powdered sugar