Croatia Fritule
Croatia Fritule
Croatia Fritule
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  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 8 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup raisins (dark)
  • 1/2 cup walnuts (chopped)
  • 1 apple (tart, grated)
  • 2 teaspoons lemon zest
  • 3 to 4 cups water (room-temperature)
  • 3 cups Rani oil (more or less as needed, for frying)
  1. Proof yeast by dissolving it and 1 teaspoon sugar in 1 cup warm water (not over 110 degrees). When it foams, pour into a large bowl and add flour, salt, raisins, walnuts, apple and zest, and mix well. Add 3 to 4 cups water, or as much as necessary to achieve a cake batter consistency. Cover with plastic wrap and let rise until doubled, about 1 hour.
  2. In a heavy-bottomed pan or Dutch oven, heat oil to 370 degrees. Carefully drop tablespoons of batter into oil, being careful not to overcrowd. Fry until golden on the bottom. Turn over once to brown both sides. Remove with a slotted spoon onto layers of paper towels to drain. Repeat until batter is finished. Sprinkle fritule with sugar while still hot. Serve immediately
Delicious with Rani Oil