Go Back

Croatian Fritule

Mini, slightly boozy Croatian doughnuts with lemon zest, vanilla and raisins. Crispy on the outside, soft in the middle, dusted with icing sugar while still hot. Fry in Wilson's Foods Grapeseed Oil for a clean, neutral result.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: Croatian
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • 1 pinch salt
  • 1 large free-range egg beaten
  • 150 ml plain yoghurt or buttermilk
  • 30 ml brandy or rum or extra lemon juice for non-alcoholic
  • 1 lemon zested
  • 1 orange zested
  • 1 tsp vanilla extract
  • 80 g raisins soaked in warm water for 15 minutes then drained
  • Wilson's Foods Grapeseed Oil or Canola & Olive Oil Blend for deep frying
  • icing sugar to dust

Method
 

  1. Soak the raisins in warm water for at least 15 minutes. Drain well and set aside.
  2. Mix the flour, baking powder, sugar and salt together in a large bowl. Make a well in the centre.
  3. Add the beaten egg, yoghurt, brandy, lemon zest, orange zest and vanilla extract to the well. Mix with a wooden spoon until a thick, sticky batter forms — do not overmix. Fold in the drained raisins. Leave the batter to rest for 30 minutes.
  4. Pour Wilson's Foods Grapeseed Oil or Canola & Olive Oil Blend into a deep saucepan to a depth of about 8cm. Heat to 165°C. Test with a small piece of batter — it should rise to the surface and turn golden within about 60 seconds.
  5. Working in batches of 6–8, drop rounded teaspoonfuls of batter into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown all over. Remove with a slotted spoon and drain on a wire rack.
  6. Dust generously with icing sugar while still warm and serve immediately.

Notes

The brandy in the batter serves a practical purpose — alcohol reduces the amount of oil absorbed during frying, giving you a lighter result. For a non-alcoholic version, replace with the juice of half a lemon. Fritule are best eaten warm within an hour of frying.