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Simple to make, and even easier to eat. Fritule are small balls of doughy-goodness, often dusted in powdered sugar as an extra treat.
Knowing how to make fritule is almost mandatory for a Croatian. That way when your relatives just pop in for a visit you can easily whip up a batch. Not that Croatian cooking is difficult, but these are extra easy!
The only tricky thing about making this fritule recipe is learning how to control the oil temperature. Too hot and the fritule will be charred. Too low, and they’ll be oily-soggy balls – practice making one at a time. Then when you get it, you’ll be good to make the whole batch in less than 30 minutes.
Ingredients
- 500 g all-purose flour (3 1/2 cups)
- 20 g fresh yeast (2 tablespoons)
- 2 egg yolks
- 80 g raisins (optional) (1/2…