Traditional Croatian Food: Fritule Recipe
Fritule is a festive Croatian pastry made particularly for Christmas. These are like little doughnuts. At Christmas time you’ll find a plate of small balls in every Croatian household, even the most modest. Once you try them, you can’t get enough of them!
This small fried cake typically in the shape of a ball or ring is prepared in all regions along the Adriatic coast. There are several versions of this cake but basically it differs only in some small details.
In some parts along the coast like in Dalmatia, a cup of good brandy (rakija) is usually added, while in Istria and Kvarner, instead of brandy, they add some white wine.
The common rule in Fritule (fritters or Italian frittelle ) preparing that they are fried in well heated oil. The cooking time is very short but these little doughnuts have to get well browned before removing them from the hot oil. It’s advisable to fry just a few balls at a time, shaped with two dessert spoons as putting too many they may stick together.
Dalmatian Fritule Recipe
This traditional recipe is usually used along the Dalmatian coast and Dalmatian islands. The main ingredients are:
- 2 – 3 packets of dry yeast
- 1 Kg of flour
- 1/2 cup warm water
- 1/2 cup plum brandy or brandy of choice
- 2 – 3 spoons of raisins
- 2 teaspoon of vanilla
- Grated crust of lemon or orange
- 1 spoon of chopped almonds or nuts
- Powdered sugar
- Plentiful cooking oil for frying
In a small pot make a mixture of 2 – 3 packages of dry yeast ( the quantity depends on the number of people, for 8 to 10 persons use 3 packages) with a little hot water and a small quantity of flour.
Put in a deeper container flour and in the middle make a kind of well (a hole). Pour inside the mixture of yeast adding more salty hot water. Start to mix slowly with a spoon to make the dough.
Add to the dough, a small cup of brandy, raisins, grated lemon or orange, finely chopped almonds or nuts and vanilla. Keep mixing the dough, until it starts making bubbles. Leave the dough for an hour to make it rise.
Prepare 1 litter of oil for frying. It must be warm enough. Take a small piece of dough and place it in the left hand and with slight pressure should be released between thumb and forefinger and with a teaspoon in your right hand, make small molds, adding them to the boiling oil.
Fry them until they get golden color on both sides. Don’t put too many molds at once and keep the oil always boiling. Immediately after they are fried, sprinkle them with vanilla sugar and serve them while they are hot.