π About This Recipe
Transport yourself to the sun-drenched coast of Croatia with these irresistible, bite-sized delights traditionally served during Carnival and Christmas. These Fritule are light, airy, and perfumed with the intoxicating scents of citrus zest, dark rum, and a hint of vanilla. Unlike standard doughnuts, these feature a secret addition of grated apple and yogurt to ensure a moist interior that contrasts perfectly with their crisp, golden-brown shell.
π₯ Ingredients
The Batter Base
- 2 cups All-purpose flour (sifted)
- 1 cup Greek yogurt (plain, full-fat)
- 1 large Egg (at room temperature)
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
Aromatics and Textures
- 1 medium Apple (peeled and finely grated)
- 1/4 cup Raisins (soaked in warm water or rum)
- 2 tablespoons Dark Rum (prevents oil absorption)
- 1 tablespoon Lemon zest (freshly grated)
- 1 teaspoon Orange zest (freshly grated)
- 1 teaspoon Vanilla extract
Frying and Finishing
- 3-4 cups Vegetable oil (for deep frying)
- 1/2 cup Powdered sugar (for dusting)
- 1/2 teaspoon Cinnamon (mixed with the powdered sugar)
π¨βπ³ Instructions
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1
In a small bowl, soak the raisins in warm water or a little extra rum for 10 minutes to plump them up, then drain and pat dry.
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2
In a large mixing bowl, whisk together the egg and granulated sugar until the mixture becomes pale and slightly frothy.
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3
Stir in the Greek yogurt, dark rum, vanilla extract, lemon zest, and orange zest until well combined.
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4
Fold in the finely grated apple and the soaked raisins, ensuring they are evenly distributed through the wet ingredients.
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5
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
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6
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a thick, sticky batter forms. Do not overmix; just stir until no flour streaks remain.
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7
Let the batter rest at room temperature for about 15 minutes. This allows the baking powder to activate and the flour to hydrate.
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8
Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to 340Β°F (170Β°C). Use a candy thermometer to ensure the temperature stays consistent.
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9
Prepare two small spoons by dipping them in the hot oil. Scoop a small amount of batter (about the size of a walnut) with one spoon and use the second spoon to push it gently into the oil.
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10
Fry the fritters in small batches of 6-8 to avoid crowding the pot, which would drop the oil temperature and make them greasy.
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11
Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they are an even, deep golden brown on all sides.
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12
Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
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13
While still warm, sift a generous amount of powdered sugar and cinnamon over the fritters.
π‘ Chef's Tips
Maintain the oil temperature between 330Β°F and 350Β°F; if it's too hot, the outside burns before the inside cooks, and if it's too cool, they will absorb too much oil. The addition of rum (or brandy) is a traditional trick that prevents the dough from absorbing too much oil during frying. For perfectly round fritters, you can use a small cookie scoop or a piping bag with a large round tip, cutting the dough with scissors as it emerges. If you prefer a more 'boozy' flavor, soak the raisins in Grappa or Rakija instead of water. Always serve these fresh; while they stay soft, the exterior crunch is best enjoyed within an hour of frying.
π½οΈ Serving Suggestions
Serve warm in a large bowl or paper cone for an authentic street-food feel. Pair with a small glass of dessert wine like ProΕ‘ek or a chilled glass of Maraschino liqueur. Offer a side of warm chocolate ganache or apricot jam for dipping. A hot cup of strong espresso or Croatian coffee balances the sweetness perfectly. For a modern twist, drizzle with a little honey and sprinkle with toasted crushed walnuts.