Dish

Fritule

Fritule is made from a yeast-based dough that is mixed with flour, milk, eggs, and sugar. The dough is then flavored with lemon zest and left to rise for several hours before being deep-fried until golden brown. Once cooked, the pastry is dusted with powdered sugar and served warm. Fritule is a popular snack in Croatia and is often eaten during the Christmas season.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Pastry› Sweet Pastry

Origins and history

Fritule has been a traditional Croatian pastry for centuries. It is believed to have originated in the coastal regions of Croatia and was originally made with leftover bread dough. Over time, the recipe evolved to include lemon zest and other ingredients. Today, Fritule is a popular snack in Croatia and is often eaten during the Christmas season.

Dietary considerations

Fritule is not suitable for those with gluten or dairy allergies as it contains both flour and milk. It is also high in calories and sugar, so it should be consumed in moderation.

Variations

There are many variations of Fritule, including ones that are filled with raisins or flavored with other types of citrus zest. Some recipes also call for the addition of brandy or rum.

Presentation and garnishing

Fritule is typically dusted with powdered sugar and can be garnished with a sprig of mint or a slice of lemon.

Tips & Tricks

To make the perfect Fritule, be sure to let the dough rise for several hours before frying. This will ensure that the pastry is light and fluffy. Also, be sure to use a deep-fry thermometer to ensure that the oil is at the correct temperature before frying.

Side-dishes

Fritule is typically served on its own, but it can also be served with a dollop of whipped cream or a scoop of ice cream. It pairs well with a hot cup of coffee or tea.