History
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.
Common allergens: Gluten, Egg
Make it at home
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
- Mix flour, yeast, sugar, salt in a bowl. Beat egg, milk, rum, zests; pour in.
- Stir to a thick batter. Stir in soaked raisins. Cover; rise 45 minutes until doubled.
- Heat oil to 170C/340F. Drop walnut-sized scoops in with a wet teaspoon, fry 3 to 4 minutes turning, until golden.
- Drain on paper. Dust hot with sugar. Best eaten warm; do not refrigerate.
Tip from the editors. Wet the spoon between scoops; the batter will release cleanly.
Where to eat fritule
Fritule in Split
Featured by TableJourney as a signature dish of Split. See where to eat Fritule in Split or the Split signature dishes guide.
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