Fritule
Fritule: A Traditional Croatian Dessert[edit | edit source]
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | |
| Course | Dessert |
| Place of origin | Croatia |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Flour, eggs, sugar, raisins, lemon zest, rum |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Fritule is a traditional Croatian dessert that is popular during festive occasions, such as Christmas and weddings. These small, deep-fried dough balls are often enjoyed as a sweet treat with a cup of coffee or as a dessert after a hearty meal.
History[edit | edit source]
The exact origin of fritule is uncertain, but they have been a part of Croatian culinary tradition for centuries. Similar to other fried dough desserts found in various cultures, fritule are believed to have been introduced to Croatia through trade and cultural exchanges.
Ingredients[edit | edit source]
The basic ingredients for fritule include flour, eggs, sugar, raisins, lemon zest, and rum. However, there are variations in the recipe depending on the region or personal preferences. Some recipes may include additional ingredients such as grated apples, grated orange zest, or even chocolate chips.
Preparation[edit | edit source]
To make fritule, the dry ingredients, including flour and sugar, are mixed together in a bowl. In a separate bowl, eggs, lemon zest, and rum are combined and then added to the dry mixture. The batter is then mixed until smooth and creamy. Finally, raisins or other optional ingredients are folded into the batter.
The batter is traditionally left to rest for about 30 minutes to allow the flavors to meld together. After the resting period, small portions of the batter are dropped into hot oil and deep-fried until golden brown. The fritule are then drained on paper towels to remove excess oil.
Serving[edit | edit source]
Fritule are typically served warm, sprinkled with powdered sugar. They can be enjoyed plain or with various toppings, such as honey, Nutella, or jam. Some people also like to add a touch of cinnamon for extra flavor. Fritule are often served during the holiday season, especially during Christmas markets and family gatherings.
See Also[edit | edit source]
References[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
