Fritule Image Used Under Creative Commons License From flickr.com
Citizens, show me a person who doesn’t like doughnuts and I’ll show you either a person with Celiac disease who doesn’t know any better or a card-carrying member of the Body Snatchers alien invasion! Doughnuts are found all over the world, but in Croatia they have truly hit the sweet spot (pun intended) for this sweet treat!
This Croatian doughnut, known as Fritule (also called Uštipci), is a festive Croatian pastry resembling little doughnuts. They are made all along the Croatian coast, from North of the Istrian peninsula throughout the whole of Dalmatia down to the Southern region of Dubrovnik. They are often eaten during Carnival season, during Lent (a time of fasting and repentance in the spring before Easter), as well as at Christmas Eve.
They are somewhat similar to Italian zeppole and venetian Frìtole, but are usually flavored with rum (or brandy) and citrus zest, containing raisins, and are topped with powdered sugar.
Fritule resemble the Dutch Christmas snack “Oliebollen” which would be literally translated as “balls of oil”.
Usually flavored with the Croatian spirit known as rakija, (pronounced rah-key-ya) rakija is in fact the collective term for fruit brandy popular throughout Eastern Europe. The special TFD touch to this recipe is to use a unique version of rakija from the interior of the country called viljamovka (viliam-ovka), which is made from Williams pears. You can substitute a good Pear brandy for viljamovka if you can’t find it.
I am very confident you will love this recipe, , I promise!
Combine the egg yolks, raisins, yogurt, salt, sugar, butter, grated lemon zest, apple cider vinegar and 25 mls of the viljamovka in a large bowl.
In a large glass dissolve yeast with 100 ml milk and 2 Tbsp sugar, cover and let rise to fill the glass.
Then add yeast to the flour and add enough milk so it forms a soft dough.
Allow it to rest covered for approximately 30 minutes.
Heat the oil in a deep frying pan. Takes pieces of the dough with a teaspoon and drop into hot oil.
Fry each ball on all sides until golden.
Take each ball out and rest a paper towel to drain off the excess oil.
Once all of the fritule are ready, pour the rest of viljamovka over them, transfer into a serving bowl and dust with powdered sugar.
Nutrition
Calories:1735.59 kcal
Sugar:31.71 g
Sodium:516.63 mg
Fat:124.23 g
Saturated Fat:12.86 g
Trans Fat:0.62 g
Carbohydrates:134.15 g
Fiber:5.93 g
Protein:18.37 g
Cholesterol:88.91 mg
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