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
- 1-2 cups flour
- 1 tsp vanilla
- 2 tsp baking powder
- 1 Tbsp rum or brandy
- 2 Tbsp sugar
- raisins, optional
Mix all ingredients.
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.
Drain on paper towels and dust with confectioners’ sugar.