World Cuisines

Fritule

Croatia

Little fried dough clouds of the coast: rum-and-raisin fritters dusted with sugar, made for Advent, carnival and every grandmother's kitchen from Istria to Dubrovnik.

What it is

Little fried dough clouds of the coast: rum-and-raisin fritters dusted with sugar, made for Advent, carnival and every grandmother's kitchen from Istria to Dubrovnik. Ingredients: flour, eggs, yogurt or milk, sugar, raisins, rum, lemon and orange zest, baking powder, vanilla, oil for frying, icing sugar. Recipe: 1) Whisk a thick, spoonable batter; fold in rum-soaked raisins and zest. 2) Rest. 3) Drop teaspoonfuls into hot oil; they turn themselves as they puff — help them anyway. 4) Drain; snow with icing sugar. Serve: warm, by the bowlful, during December and carnival season. Flavor: citrus, rum, feather-light. History: fritule descend from Venetian frìtole of carnival; every coastal town in Croatia seasons them slightly differently and defends the difference. See also: Peka, Pašticada.

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