Across Croatia’s Adriatic coast, the scent of warm oil, citrus zest, and vanilla often signals that a plate of fritule is on the way. These bite-sized fried dough balls, dotted with raisins and dusted generously with powdered sugar, form a familiar thread through winter gatherings from Istria and Kvarner to Dalmatia. For many households, Advent markets, Christmas Eve, and carnival season feel incomplete without at least one large bowl piled high with these irregular little spheres of dough.
Fritule occupy a comfortable space between street food and home baking. At festive stands they sit under heat lamps beside plastic cups of mulled wine, ready for visitors who want a small, sweet snack to eat on the move. At home, they arrive in metal bowls or enamel dishes lined with paper towels, brought to the table by a grandmother or aunt with sugar still on her hands. The batter itself remains straightforward: flour, eggs, sugar, and a dairy element such as yogurt, sour cream, or milk form the base, joined by baking powder or yeast for lift.
What turns this simple dough into a distinctly Croatian treat lies in a few key accents. Raisins, often soaked in dark rum, rakija, or Maraschino, punctuate the interior with pockets of sweetness. Lemon or orange zest supplies a fresh, perfumed note that cuts through the richness of the fried dough. Vanilla sugar or extract rounds out the aroma. Many families keep to a yogurt-based batter that comes together quickly, while others follow a yeast dough that requires a longer rise and yields a slightly airier interior. There are versions with grated apple, chopped nuts, or even a little mashed potato, but raisin and citrus remain the most widely recognised combination.
Culturally, fritule live closely beside other seasonal sweets such as kroštule (twisted fried pastry strips) and krafne (filled doughnuts). Yet fritule hold a particular link with midwinter rituals. Dalmatian sources describe Christmas mornings scented by trays of fresh fritule, while local accounts of Christmas Eve speak of women standing at the stove, frying batch after batch while men sing kolende, traditional carols, in squares and streets.
The size of fritule gives them a unique texture profile. Each piece is small enough to eat in two bites, which means plenty of surface area for a thin, crisp shell and a generous dusting of powdered sugar. The interior stays tender and slightly springy, never heavy when the oil temperature is correct and the batter balanced. Good fritule feel light in the hand and carry the flavours of citrus and liqueur without harshness. Poorly made ones can taste greasy or dense, so attention to batter consistency and frying temperature matters.
This recipe uses a baking powder and yogurt base, a common modern approach in Croatian kitchens that offers a reliable, relatively quick method with minimal resting time. The batter folds in rum-soaked raisins and fresh zest, then fries in small spoonfuls until deep golden. The result fits both weeknight cravings and a Christmas table. With a thermometer, a sturdy pot, and a little practice shaping spoonfuls of batter, home cooks can produce a tray of fritule that matches the spirit of coastal bakeries and family kitchens: informal, fragrant, and very easy to share.
8
μερίδες25
πρακτικά30
πρακτικά170
θερμίδεςFritule are Croatian mini doughnuts, traditionally linked with the coastal regions of Dalmatia, Istria, and Kvarner and served during Christmas, carnival, and family celebrations. This version uses a yogurt-based batter lifted with baking powder, studded with rum-soaked raisins, and scented with lemon and orange zest. The dough drops directly into hot oil in small spoonfuls, forming irregular spheres with crisp exteriors and soft, cake-like interiors. A final shower of powdered sugar balances the gentle tang of yogurt and the warmth of vanilla and rum. The method suits both experienced bakers and cooks who seldom fry at home, provided the oil temperature stays steady. Serve fritule as a dessert, a late-night snack with coffee, or a sweet bite on a mixed Croatian dessert platter.
40 g raisins (about ¼ cup), chopped if large - Provide small bursts of sweetness; chopped pieces distribute more evenly.
2 tbsp dark rum or fruit rakija, plus 1 tbsp warm water - Softens the raisins and infuses a gentle aroma; the warm water keeps them plump.
300 g all-purpose flour (about 2½ cups), sifted - Base of the batter; sifting gives a smoother mixture.
8 g baking powder (2 tsp) - Gives lift and a tender crumb.
½ tsp fine sea salt - Balances sweetness and sharpens flavour.
70 g granulated sugar (about ⅓ cup) - Sweetens the dough and aids browning.
Finely grated zest of 1 unwaxed lemon - Provides classic citrus aroma.
Finely grated zest of ½ orange (optional but traditional in many regions) - Adds deeper citrus notes and a mild bitterness.
2 large eggs, at room temperature - Bind the batter and contribute to structure.
250 g full-fat plain yogurt (about 1 cup), at room temperature - Keeps the interior tender and slightly tangy.
1 tsp vanilla extract or 1 sachet vanilla sugar - Rounds out the flavour with warm sweetness.
900 ml neutral oil with high smoke point (sunflower, canola, or refined peanut) - Suitable for deep frying; neutral taste lets the aromatics stand out.
Powdered (icing) sugar, for generous dusting - Clings to the warm fritule and adds sweetness.
Alcohol-free option: Soak raisins in orange juice or strong black tea rather than rum or rakija.
Dairy-free version: Replace yogurt with the same weight of thick plant-based yogurt and add 1 tbsp neutral oil to the batter for richness.
Egg-free version: Substitute each egg with 60 g unsweetened applesauce; texture becomes slightly denser but still tender.
Gluten-free version: Use a 1:1 gluten-free all-purpose blend with xanthan gum; batter may thicken slightly, so add 1–2 tbsp extra water if needed.
Soak the raisins.
Combine raisins, rum (or alternative liquid), and warm water in a small bowl. Let stand until plump, about 15 minutes.
Prepare the dry mix.
In a medium bowl, whisk together flour, baking powder, salt, and sugar until evenly combined, about 1 minute.
Add citrus and vanilla.
Fold lemon zest, orange zest, and vanilla into the dry mixture so the zest disperses without clumping, about 1 minute.
Mix the wet ingredients.
In a large bowl, lightly beat the eggs, then whisk in the yogurt until smooth and uniform, about 2 minutes.
Combine wet and dry.
Add the dry mixture to the yogurt mixture in two additions, stirring gently with a spatula or wooden spoon until no streaks of dry flour remain, 2–3 minutes.
Fold in raisins.
Drain any excess soaking liquid from the raisins, then fold them through the batter so they sit evenly in the mixture, about 1 minute.
Adjust batter consistency and rest.
The batter should resemble thick cake batter that drops slowly from a spoon; if very stiff, add 1–2 tbsp milk, if very loose, sprinkle in 1–2 tbsp flour. Cover and let rest at room temperature for 10 minutes.
Ζεστάνετε το λάδι.
Pour oil into a wide, heavy pot to a depth of 5–6 cm and warm over medium heat until it reaches 170–175°C (340–350°F); check with a thermometer or by dropping in a small piece of batter that should rise and brown slowly in about 1 minute.
Shape the fritule.
Working in batches, scoop small portions of batter with a teaspoon and push them off with another spoon directly into the hot oil, aiming for balls about 2½–3 cm wide.
Fry to deep golden.
Fry 6–8 fritule at a time, turning them with a slotted spoon to cook evenly, until deep golden brown and puffed, about 3–4 minutes per batch.
Drain well.
Lift the fritule onto a tray lined with paper towels and let excess oil drain for 1–2 minutes.
Dust and serve.
While still warm, sift powdered sugar generously over the fritule and serve at once, or keep them on a wire rack while you finish remaining batches, 5–10 minutes.
Approximate values per serving (5 fritule, about 60 g cooked), based on nutrition data for fritule and plain cake-type doughnuts and scaled from a 46 g serving with 129 kcal.
| Θρεπτικός | Approx. Amount per Serving |
|---|---|
| Θερμίδες | ~170 kcal |
| Υδατάνθρακες | ~28 g |
| Πρωτεΐνη | ~3 γρ. |
| Λίπος | ~5 γρ. |
| Ινα | ~1.4 g |
| Νάτριο | ~260 mg |
| Αλλεργιογόνα | Contains gluten (wheat), eggs, dairy; may contain traces of nuts if variation is used |
Values vary with oil absorption, exact frying temperature, and ingredient brands, so treat these as careful estimates rather than clinical figures.
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