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Fritule

Croatian fritters are sweet fried pastry spiced with citrus notes and a shot of grappa (rakija)
Course Dessert
Cuisine Croatian, Italian
Keyword deep-fried, festive, yeast dough
Prep Time 15 minutes
Cook Time 30 minutes
Proof Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 people
Calories 340 kcal
Author Andrea Pisac

Ingredients

  • 500 g potatoes (1 lb)
  • 200 g all-purpose flour (1 ⅓ cup)
  • 7 g dry yeast (2 ¼ tsp)
  • 50 ml warm water (¼ cup)
  • 1 egg
  • 1 egg yolk
  • 3 tbsp granulated sugar
  • 70 ml Maraschino or rose liqueur (¼ cup)
  • 30 ml rakija or vodka (2 tbsp)
  • 50 g raisins (⅓ cup)
  • 1 zest lemon and orange
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 l sunflower or canola oil for frying
  • ½ cup powdered sugar for dusting

Instructions

  • Soak raisins in Maraschino, the sooner the better.
  • Peel, cube and boil potatoes in lightly salted water. Drain well. Mash while still warm. 
  • Combine yeast, warm water, pinch of sugar and flour (both from original amounts) and let stand until activated (20 min). This is called yeast sponge.
    yeast dough for fritule
  • Whisk egg, egg yolk and sugar. Add to mashed potatoes and blitz with the immersion blender to get a smooth mixture.
    potato dough
  • Add in plumped up raisins with Maraschino, rakija, yeast sponge, and lemon and orange zest. Stir to combine. 
  • Stir salt and cinnamon into flour and begin adding that into the main batter. Do it gradually and whisk in between. 
    fritule dough
  • Using a wooden spoon, ‘beat’ the dough vigorously to make it smoother and to incorporate more air in. Do it until you see little bubbles on the surface. Or until your biceps burn like hell! 
    beating the dough
  • Cover with cloth and let stand for 1 hour until it doubles in volume. 
    proofed dough
  • Heat oil in a heavy bottom pan to moderate but even heat. Form tiny, bite-sized dough balls with 2 teaspoons and drop them in the hot oil. Fry in batches and don’t overcrowd the pan.
    How to form fritters
  • Stir them frequently and fry them until they get crispy and dark golden. Place them on a paper towel. 
    Fritule sizzling
  • Serve warm and sprinkled with powdered sugar.