Istrian fritule: a recipe from Bale with raisins and rakija

In the recipe recorded in Bale, fritule are made from a soft, yeasted dough with eggs, raisins, lemon zest and rakija. Small spoonfuls of dough are dropped into hot fat. They are fried until they turn golden brown and rise to the surface.

In the Istriot record from Bale, they are called frite. It notes that they were once made only for Carnival, in a cauldron hung by a chain over the hearth.

Yeasted dough with raisins and rakija

For 500 grams of flour, the recipe calls for yeast, eggs, milk, raisins, lemon zest, rakija, sugar and a pinch of salt. The yeast can be stirred into milk or water. The fritule are fried in oil or lard.

Other Istrian recipes add grated apple, pine nuts, candied fruit or orange juice to the dough.

Spoonfuls into hot oil

The yeast is first stirred into lukewarm milk or water with some of the sugar and left to activate. It is then mixed into the flour with eggs, raisins, lemon zest, rakija, the remaining sugar and salt. More milk is added until the dough is soft, then it is left to rise for about two hours.

Small spoonfuls of risen dough are dropped into hot fat. The fritule are fried until they turn golden brown and rise to the surface.

Carnival fritule are not kroštule

The Bale record connects fritule with Carnival. They are also made for Christmas in Istria and are now served at events devoted to traditional pastries.

Fritule are made from soft dough portioned with a spoon. Kroštule are made from thinly rolled dough that is cut and shaped before frying, making them thin and crisp. Both are fried, but the dough and shaping are different.