Fritule is Croatian festive dessert resembling little doughnuts, they are traditional Christmas treat, but that doesn’t mean you can’t make them any time of the year when you want a little sweet treat. They are highly addictive, crunchy on the outside and soft and fluffy on the inside and are done in 30 minutes.
There are several versions of fritule. Every region in Croatia has it’s own. Some recipes include rakija (Croatian brandy), lemon, rasins, apples etc… They are traditionally made out of yeast dough, but I will give you recipe that is absolutely amazing and is made with plain yogurt and baking powder. I like to put a little bit of rum, so that pastry do not soak frying oil too much.
WHICH INGREDIENTS DO YOU NEED?
- all-purpose/plain flour
- plain yogurt
- granulated sugar
- baking powder
- rum/brandy/bourbon – optional
- The cooking time is very short, but be sure the doughnuts are nicely browned before removing them from the hot oil, otherwise they can be soggy and gooey inside.
- It’s advisable to fry just a few balls of batter at a time, shaped with two dessert spoons – too many and they may stick together.
- And what is VERY IMPORTANT, fry them on low to medium low heat, otherwise these will fry too fast and again could be soggy and gooey inside.
- Rum/brandy is optional. It prevents batter to soak up oil while frying.
→If you make these delicious Fritule, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Fritule - Croatian Fritters
- 400 grams (3 1/4 cup; 14.1 oz) all-purpose flour
- 12 grams (2 1/2 teaspoons) baking powder
- 2 eggs
- 4 heaping tablespoons granulated sugar
- pinch of salt
- 360 grams (1 1/2 cup; 12.7 oz) plain yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon rum or brandy optional
- about 750ml - 1L oil for frying
- powdered sugar for dusting
- In a bowl combine flour with baking powder.
- In a separate bowl mix eggs, sugar, salt, yogurt, vanilla and rum if using. Add wet ingredients mixture to flour mixture and whisk until dough is smooth and there is no lumps. I find it mixing with a whisk a little bit hard, because batter is pretty thick, so I finish mixing with rubber spatula.
- In a frying pan heat oil on high heat, there should be at least 1 inch (2.5 cm) of oil in pan so the batter do not stick to the bottom of the pan. When oil is hot enough (test by dropping in a small piece of the batter, which should sizzle, but not burn), lower heat to low/medium low.
- Take 2 dessert spoons, using one spoon take a dollop of batter, and using second spoon push the batter into oil. Fry each ball on all sides until golden. Do not overcrowd the frying pan.
- Drain on paper towel and dust with powdered sugar or drizzle with chocolate sauce.