Fritule, Croatian Doughnuts Flavored with Brandy and Lemon ZestTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Rising time: 20 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:225.1 kcal
Proteins:4.6 g
Fats:0.5 g
Carbohydrate:45.9 g
Fibers:1.3 g
Sugar:11.5 g
Cholesterol:0 mg
Sodium:592.9 mg
Calcium:167.4 mg
SIMILAR RECIPES
Pannetone with Almond Milk and Yogurt Ice Cream
Multi-Grain Bread with Spelt Flour
Rye Bread
Appelbeignets, Dutch Apple Fritters
Yogurt Doughnuts - Kaygana
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
125
ml
warm water
251
ml
sugar
1750
ml
all purpose flour
500
ml
boiling water
125
ml
rakija, plum brandy or other brandy
10
ml
vanilla
2.5
ml
grated nutmeg
250
ml
raisins
zest of 1 lemon
oil
icing sugar
METHOD
- Mix the yeast with the warm water and a pinch of sugar and set aside until risen and foamy. Place the flour in large bowl, forming a well. Add the hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to form a ball.
- Continue beating as you gradually add the 1 cup sugar, brandy, vanilla, nutmeg, raisins and lemon rind. Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes. Meanwhile heat the cooking oil in a deep pot or fryer (the oil should be at least 6 cm / 2 1/2" deep).
- When the oil is hot enough (test by dropping in a small piece of the batter, which should sizzle, but not burn), drop in the batter by well-rounded 1/2 tablespoon measures. You will have to dip the measuring spoon in water between spoonfuls of batter to clean it off. You may also have to coax the batter off the spoon.
- Do not overcrowd the frying pot. Ensure the fritters are turned so that all sides are golden. When browned, transfer with a slotted spoon to paper towels, let cool slightly, then roll in powdered sugar. Arrange on a serving platter.
CHEF'S NOTES
These are like little doughnuts. At Christmas time you'll find a plate of fritule in every Croatian household, even the most modest. Grownups and children alike can't get enough of them!
There are several versions of fritule. On the Solin, the recipe did not include rakija (brandy) or lemon. It was so cold that the rakija was kept for drinking, and the cook saved the lemons for fish!
The cooking time is very short, but be sure the doughnuts are nicely browned before removing them from the hot oil, otherwise they'll take on strange shapes. It's advisable to fry just a few balls of batter at a time, shaped with two dessert spoons - too many and they may stick together.
Jacline La Fleche
