Fritule
Small Dalmatian fritters with rum, citrus zest, and raisins — Christmas-market food any time of year.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
Ingredients
- 300 g plain flour
- 2 eggs
- 60 g sugar, plus more for dusting
- 200 ml milk, lukewarm
- 50 g raisins, soaked in 30 ml rum
- Zest of 1 lemon and 1 orange
- 1 tsp baking powder
- Pinch of salt
- 1 l neutral oil, for frying
- Icing sugar, to finish
Method
- Whisk the eggs and sugar until pale. Whisk in the milk, citrus zest, and the rum from the soaked raisins.
- Fold in the flour, baking powder, and salt to a thick, sticky batter — closer to a drop-scone mix than a dough. Stir through the raisins.
- Rest the batter, covered, for 30 minutes at room temperature.
- Heat the oil to 170 °C in a deep pan. Test with a small blob of batter — it should sink, then surface within a couple of seconds.
- Using two teaspoons, drop walnut-sized pieces into the oil in batches. Fry for 3–4 minutes, turning, until deep gold and cooked through.
- Drain on paper. Dust heavily with icing sugar and eat warm.
The batter is forgiving: too loose and the fritule spread, too stiff and they stay doughy in the middle. Adjust with a spoon of flour or milk after the first test fritter.