Fritule – Croatian fried pastry, light and crunchy on the outside and soft on the inside.
Fritule are Croatian fried pastry, resembling little doughnuts, light and crunchy on the outside and soft on the inside. They are made all along the Croatian coast, from North of Istrian peninsula throughout whole Dalmatia down to the Southern region of Dubrovnik. They are often eaten during Carnival season, in time of lent (a time of fasting and repentance in the spring before Easter), as well as at Christmas Eve.
Unlike doughnuts (Krafne), Fritule are much easier to make. Old fashioned Fritule were made with yeast, while this modern version uses baking powder which is easier and quicker.
Krafne – Homemade Doughnuts
Rum or brandy is added to prevent fritters from soaking too much oil. Some raisins can be added to the Fritule batter, too.
Fritule - Croatian fried pastry, light and crunchy on the outside and soft on the inside.
- 1 egg
- 1 cup yogurt (about 180 g)
- 1-2 cups flour (200 g)
- 1 tsp vanilla
- 2 tsp baking powder
- 1 Tbsp rum or brandy
- 2 Tbsp sugar
- raisins, optional
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Mix all ingredients.
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Drop rounded teaspoonfuls of batter in hot oil and fry, 2 or 3 at a time, until golden, about 4-5 minutes, turning with a slotted spoon as necessary.
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Drain on paper towels and dust with confectioners’ sugar.
Thank you for this recipe. My daughter had to do a country report on Croatia and take a dish from that country to share at a NIGHT OF ALL NATIONS event at her school. These are perfect for the many people that attend this event and perfect for taking and sharing.
Hi Amanda
Are they easy to make and what sort of oil did you use? worry about deep frying things.
thanks.
@maria best
I use sunflower oil.
do you have to use rum? how many serving does this make?
I use a recipe from one of the Dalmatian islands. Since you do them on Good Friday you are not really supposed to use any animal products such as eggs, milk or yoghurt. You could use water instead. I add one or two boiled and mashed potatoes that would add tenderness and softness to them. They soak a lot of oil while frying so orange juice added to the dough beforehand does wonders. You could add to dough a bit of orange and lemon zest for flavour. @Laura You don’t need to use rum. I use half a glass of… Read more »