Tiny, pillowy fried doughnuts scented with lemon zest, brandy, and raisins — a beloved Dalmatian Christmas and Carnival treat dusted in powdered sugar.
Fritule are the festive doughnuts of coastal Croatia, inseparably associated with Christmas markets, Carnival season, and the scent of hot oil drifting through Dalmatian towns in winter. The batter is a simple yeast dough enriched with lemon and orange zest, rakija (fruit brandy), and plump raisins or rum-soaked prunes. They are fried until golden and puffed, then dusted lavishly with powdered sugar. Unlike larger doughnuts, fritule are small — just a few bites each — and irresistibly addictive. Every family has their own recipe, and the question of whose fritule are best is a source of fierce but loving debate.
Serves 8
Whisk together flour, yeast, sugar, and salt. Add eggs, warm milk, rakija, lemon zest, and orange zest. Mix to a smooth, thick batter — it should drop from a spoon but not flow freely. Fold in drained raisins.
Cover with a clean cloth and leave in a warm place for 45–60 minutes until the batter puffs up noticeably.
Fill a deep pot with oil and heat to 170–175°C. Use a thermometer for accuracy.
Using two teaspoons, drop small balls of batter (about walnut-sized) into the oil. Fry 8–10 at a time for 3–4 minutes, turning them so they color evenly on all sides. They should be deep golden brown.
Remove with a slotted spoon onto paper towels. While still warm, dust generously with powdered sugar.
Serve warm in a bowl or paper cone. They are best eaten the day they are made.
Keeping the oil at 170°C is essential — too hot burns the outside while the inside stays raw.
Wet spoons with water between scoops to prevent batter sticking.
Add a pinch of vanilla for extra warmth in the flavor.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Add a tablespoon of cocoa powder to the batter for chocolate fritule.
Substitute raisins with finely chopped dried figs or prunes.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Store at room temperature for up to 1 day; re-dust with powdered sugar before serving.
Fritule have been made in Dalmatia since at least the 18th century, with roots in Venetian frittole and similar southern European fried pastries. They are a staple of the Dalmatian Christmas tradition and are sold at every outdoor Christmas market from Split to Dubrovnik throughout December.
Yes, substitute with 2 tsp baking powder. The texture will be denser and less airy but still delicious.
Proper fritule should be round enough to self-turn as they puff. If they're flat, the batter is too liquid — add a little more flour.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (120g / 4.2 oz) · 8 servings total
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