Auckland Museum blog

At this Saturday’s World on Your Plate, you will have the chance to taste the Dalmatian sweet treat, fritule, pronounced ‘freetooleh’.

Fritule is a deep-fried morsel of dough, flavoured with citrus and brandy/dark rum, traditionally served at Christmas.

Here’s my personal fritule recipe for you to try.

Fritule. Yum!

Fritule (Prsule)
In a small bowl combine:
1tsp dry yeast
1tsp sugar
1tsp flour
½ cup warm milk
Set aside until it becomes frothy.
In a large bowl combine:
1 egg
1 tbsp caster sugar
1 cup flour
1 tbsp grated lemon rind
1tsp brandy
½ C water
½ C milk
Stir the active yeast mixture into the bowl with the egg, flour etc.  Once combined to a stiff batter leave it to rise and double in bulk. (at least 15-20 minutes) .  Sprinkle a handful of sultanas over the surface of the dough.
Meanwhile heat the cooking oil in a deep pot or fryer (the oil should be at least 6 cm or 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 oil 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, and then roll in sugar.
Arrange on a serving platter.

Do you cook Croatian food too? What’s your favourite dish?