Easy Croatian Fritule
Make Croatian fritule with a quick yoghurt batter, bright lemon zest and vanilla. These crisp, fluffy little fritters are ready without yeast or proving.
By HomeChefs Kitchen Team · · 5.0 out of 5 from 1 votes
- Servings
- 6
- Preparation
- 15 min
- Cooking
- 20 min
Quick Croatian fritters
Fritule are small Croatian fritters traditionally enjoyed during holidays and celebrations, especially along the Adriatic coast. Recipes vary between families: some use yeast and require time to rise, while this easy version uses baking powder and yoghurt for a soft, airy centre without proving.
The batter should be thick and sticky rather than pourable. If it spreads as soon as it meets the oil, stir in a little extra flour. Use two teaspoons to shape rough portions; fritule are meant to look pleasantly irregular, so there is no need to make perfect balls.
Tips for light, evenly cooked fritule
Keep the oil between 170°C and 175°C. Cooler oil makes the fritters greasy, while oil that is too hot browns the outside before the egg-based centre sets. Fry in small batches so the temperature stays steady, turning the fritule as needed. They are ready when deep golden, with a springy centre and no wet batter inside.
Lemon zest gives the batter its characteristic fragrance, while a small amount of dark rum adds warmth. For an alcohol-free version, replace the rum with the same amount of milk. Dust the fritule with icing sugar shortly before serving so their delicate crust remains crisp.
Ingredients
- 250 gplain flour, plus up to 20 g if needed
- 10 gbaking powder
- 1 gfine salt
- 40 gcaster sugar
- 1large egg
- 180 gplain full-fat yoghurt
- 5 mlvanilla extract
- 15 mldark rum or milk
- 1unwaxed lemon, finely grated zest only
- 1 Lsunflower oil, for deep-frying
- 30 gicing sugar
Method
Whisk the flour, baking powder, salt and caster sugar together in a large bowl.
In a second bowl, whisk the egg with the yoghurt, vanilla extract, rum or milk, and finely grated lemon zest until smooth.
Add the wet mixture to the dry ingredients and stir just until no dry flour remains. The batter should be thick and sticky. If it looks loose or pourable, mix in some or all of the additional 20 g flour.
Pour the sunflower oil into a deep, heavy-based saucepan, ensuring it comes no higher than halfway up the pan. Heat it to 170°C to 175°C.
Using two teaspoons, carefully ease small portions of batter into the oil without dropping them from a height. Fry only 5 or 6 at a time for 3 to 4 minutes, turning as needed, until deep golden, springy and cooked through with no wet batter in the centre.
Lift the fritule out with a slotted spoon and drain on kitchen paper. Allow the oil to return to 170°C to 175°C before frying the next batch.
Transfer the warm fritule to a serving plate, dust evenly with the icing sugar and serve promptly.
Food safety
- Keep the frying oil at 170°C to 175°C and never fill the saucepan more than halfway. Add the batter gently to prevent hot oil from splashing.
- Keep water away from the hot oil, turn the pan handle inward and never leave the saucepan unattended. Let the oil cool completely before moving or disposing of it.
- Because the batter contains egg, check a fritule from the first batch: the centre should be set and springy, with no wet or glossy batter.
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5.0 out of 5 from 1 votesWritten with AI assistance.