Fritule are small Croatian doughnut balls flavoured with rakija, lemon zest and raisins, fried until golden and dusted with sugar. The Adriatic Christmas market staple.
Where to eat it: 2 restaurants across 1 city.
Fritule appear at Dalmatian festivals and Christmas markets along the coast; the Split version follows the wider Dalmatian-Istrian template with rakija for the lift, lemon zest for the perfume and raisins. The Dani Dioklecijana festival in late August brings cinnamon-scented stall-bought fritule to Diocletian's Palace.
Common allergens: Gluten, Egg
Tip from the editors. Wet the spoon between scoops; the batter will release cleanly.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Bobis on Marmontova in Split is the cheap-eats anchor for burek and kremsnita at the take-away counter, with most filled pastries under €4.
Try: Burek and kremsnita
Order: Cheese burek with sour cream.
Tip: Take-away beats the table queue; ask for sa pavlakom on the burek.
Pazar in Split runs a daily edge of snack stalls on Hrvojeva at the east wall of Diocletian's Palace, serving burek, sausages and Dalmatian market lunches.
Try: Burek, sausages, market lunch
Order: Burek sa mesom (meat burek) with a yoghurt.
Tip: Cash only at most stalls; lunch counters serve until early afternoon and then close with the rest of the market.
More cities are in research. Want fritule covered somewhere specific? Tell us where you want to eat.