Fritule. Small deep fried doughnuts from Croatia.
This recipe was adapted from the cookbook “Dalmatian Cooking” (Croatia). This is one of the easiest desert recipes that I know and I can also do, and it’s a favourite amongst friends and also with my half Croatian wife.
Enjoy this little doughnut, sweet or savory. My personal preference is the savoury ones, with Manchego cheese and black olives, or smoked paprika but the combinations are endless.
- 600g self raising flour
- 4 eggs
- 600ml yogurt
- 100g sugar
- 14g baking powder
- 14g vanillated sugar, or a teaspoon of vanilla essence
- zest from 1 lemon
- vegetable oil for frying (approx 1 liter)
So separate the eggs, and whisk the egg whites well. Then slowly incorporate into the egg whites the sugar, vanilla, lemon zest, egg yolks. Then the yogurt.
Mix the flower with the baking powder and sift it in the egg mixture, a mixer can be used here.
(I really think that a different approach can be made here. Beat the egg yolks with the sugar, add lemon zest, yogurt and flour, only after fold in the egg whites. I haven’t tried though)
The resulting mixture should be the same consistency like the doughnuts mix.
Heat up the oil very well, then reduce to medium heat. Take spoons of the mixture and drop in the oil bath, get them nice and golden on all sides. Dust with icing sugar at the end should you like.
Or, like below, dip them in melted chocolate, and after it sets “build” a tower with fritule and whipped cream…If that’s not too much cream. Follow this link for the post on the savory little fritule: http://gustomondo.net/savoury-doughnuts-savoury-croatian-doughnuts-fritule/.