📝 About This Recipe
Fritule are the beloved festive jewels of the Croatian coast, traditionally prepared for Christmas and carnival season. These bite-sized, citrus-scented doughnuts are distinct for their light, airy interior and a hint of brandy that prevents the dough from absorbing too much oil. Infused with lemon zest, plump raisins, and a touch of vanilla, they offer a sophisticated Mediterranean twist on the classic fried dough.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (sifted)
- 7 grams Active dry yeast (one standard packet)
- 250 ml Warm milk (approx 110°F/45°C)
- 50 grams Granulated sugar
- 2 large Egg yolks (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
Aromatics and Flavorings
- 2 tablespoons Rakija or Brandy (essential to prevent oil absorption)
- 1 tablespoon Lemon zest (from one organic lemon)
- 1 teaspoon Orange zest (freshly grated)
- 1 teaspoon Vanilla extract (pure extract)
- 50 grams Raisins (soaked in warm water and drained)
- 1/2 cup Granny Smith apple (peeled and finely grated)
Frying and Finishing
- 1 liter Vegetable oil (for deep frying)
- 1/2 cup Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, one teaspoon of the sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, whisk together the sifted flour, remaining sugar, and salt. Create a well in the center of the dry ingredients.
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3
Into the well, pour the activated yeast mixture, egg yolks, brandy (or rakija), vanilla extract, lemon zest, and orange zest.
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4
Using a wooden spoon or a stand mixer with a paddle attachment, beat the mixture vigorously for about 5-8 minutes. The goal is a thick, sticky batter that 'snaps' when pulled, rather than a firm bread dough.
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5
Fold in the soaked raisins and the finely grated apple until evenly distributed throughout the batter.
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6
Cover the bowl with a clean damp cloth or plastic wrap and place in a warm, draft-free spot. Let the dough rise for about 45-60 minutes, or until it has doubled in size.
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7
Heat the vegetable oil in a deep, heavy-bottomed pot to 340°F (170°C). Use a candy thermometer to ensure the temperature stays consistent.
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8
Prepare a small cup of oil to dip your spoons in. To form the fritule, take a spoonful of dough and use a second oiled spoon to push a small walnut-sized ball into the hot oil.
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9
Alternatively, use the traditional method: squeeze a small amount of dough through your thumb and index finger and 'cut' it off with a teaspoon.
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10
Fry the fritule in small batches, being careful not to overcrowd the pot. They should bob to the surface and often flip themselves over; if not, turn them manually with a slotted spoon.
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11
Fry for 3-4 minutes until they reach a deep golden-brown color on all sides.
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12
Remove with a slotted spoon and place on a plate lined with paper towels to drain any excess oil.
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13
While still warm, sift a generous coating of powdered sugar over the fritule.
💡 Chef's Tips
Don't skip the alcohol; the brandy creates steam that prevents oil from soaking into the dough, keeping them light. Ensure the grated apple is very fine; it adds moisture and sweetness without making the dough heavy. Maintain the oil temperature strictly between 325°F and 350°F; too cold and they get greasy, too hot and the middle stays raw. If the dough is too runny to hold a ball shape, fold in 1-2 extra tablespoons of flour. Use two spoons dipped in oil or water to handle the sticky dough with ease.
🍽️ Serving Suggestions
Serve warm alongside a small bowl of melted chocolate or warm apricot jam for dipping. Pair with a glass of sweet dessert wine like Prošek or a chilled Moscato. Enjoy as a mid-afternoon treat with a strong cup of Turkish coffee or an espresso. For a modern twist, drizzle with salted caramel sauce and a pinch of sea salt. Serve in a paper cone for an authentic Croatian street-food experience.