Fritule are small fried doughnuts from the Trieste and Venice area; the Croatian version is made particularly for Christmas and is usually flavoured with rum and citrus zest, with raisins in the dough.

Wikipedia describes fritule as a type of Italian fried doughnut eaten in and around Friuli-Venezia Giulia and Veneto, where the Venetian version is round, yeast-leavened and served only during Carnival. The Croatian and Montenegrin variants are named as separate regional forms, and in Croatia fritule are made particularly for Christmas. Typical flavourings are raisins and orange or lemon peel.

Where to eat Fritule in Split

The editor picks for Fritule in Split are still in research. Meanwhile, see the Split signature-dishes index or the Split food guide.

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Split Cooking Class★ 5.0 (165)

Viator · 5 h

Split Cooking Class

Split Cooking Classes are great for all levels and lovers of food and they are designed to give you an authentic taste of Croatian cuisine. Your class will include a v...

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Make it at home

Serves 301 hr 15 minEasy

Ingredients

  • 350g plain flour
  • 1 packet (7g) dry yeast
  • 50g sugar, plus more for dusting
  • 1 large egg
  • 250ml warm milk
  • 1 tablespoon rum (or rakija)
  • Zest of one lemon, zest of one orange
  • 50g raisins, soaked 10 min in warm water
  • Pinch of salt
  • Sunflower oil for deep frying

Method

  1. Mix flour, yeast, sugar, salt in a bowl. Beat egg, milk, rum, zests; pour in.
  2. Stir to a thick batter. Stir in soaked raisins. Cover; rise 45 minutes until doubled.
  3. Heat oil to 170C/340F. Drop walnut-sized scoops in with a wet teaspoon, fry 3 to 4 minutes turning, until golden.
  4. Drain on paper. Dust hot with sugar. Best eaten warm; do not refrigerate.

Editor tip. Wet the spoon between scoops; the batter will release cleanly.

Common allergens: Gluten, Egg.