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Fritule
Raisin and citrus doughnut drops
Dalmatian Christmas doughnut drops with raisins and citrus (fritule)
On Christmas Eve, in kitchens from Split to Dubrovnik and out on the islands, bowls of fritule are fried by the dozen: small, airy doughnut drops scented with orange and lemon zest and studded with raisins, rolled in sugar while still warm. Many families add a splash of rakija or rum to the batter, but fresh orange juice works just as well and keeps them child-friendly. They are eaten all through Advent and the carnival season, often from paper cones at Christmas markets. Chef's tip: keep the oil at about 170°C; too hot and the fritule brown outside while the middle stays raw and doughy, the most common mistake.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the batter
- 2 ⅛ oz raisins
- 3 tbsp orange juiceor rakija or rum
- ¾ cup whole milklukewarm
- 1 ⅜ oz caster sugar
- 10 ½ oz plain flour
- 1 pinch salt
- 1 egg
- 1 tbsp orange zestfrom 1 unwaxed orange
- 1 tsp lemon zestfrom 1 unwaxed lemon
- 1 tsp vanilla extract
To fry and finish
- 4 ¼ cups sunflower oilfor deep frying
- 4 tbsp icing sugar
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Method
0/7 doneStep 1: Soak 2 ⅛ oz raisins in 3 tbsp orange juice while you make the batter, so they plump up.
Step 2: Stir ¼ oz fast-action dried yeast and a pinch of the ⅛ oz caster sugar into ¾ cup whole milk and leave for 10 minutes until frothy.
10 minStep 3: In a large bowl mix 10 ½ oz plain flour, the rest of the 1 ¼ oz caster sugar and 1 pinch salt. Add the yeast milk, 1 egg, 1 tbsp orange zest, 1 tsp lemon zest and 1 tsp vanilla extract, then beat with a wooden spoon for 3–4 minutes into a thick, sticky, elastic batter that falls from the spoon in ribbons rather than pours. Stir in the raisins and their juice.
5 minStep 4: Cover and leave in a warm place until doubled and full of bubbles, about 1 hour.
60 minStep 5: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F, or until a small drop of batter rises at once and sizzles steadily rather than violently. Never fill the pan more than a third deep.
8 minStep 6: Dip a teaspoon in a cup of water, scoop a walnut-sized blob of batter and push it into the oil with a second wet spoon. Fry 8–10 at a time; most will turn themselves over. Cook until puffed and deep golden all over, 3–4 minutes, turning any that stay put.
16 minStep 7: Lift out with a slotted spoon and drain on kitchen paper. Break one open to check the inside is fluffy and dry, not wet. Dust generously with 4 tbsp icing sugar while still warm and eat the same day.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fritule take?
- About 105 minutes in total: 80 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of orange juice?
- Mandarin or pineapple juice, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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Perfect for:Christmas