Fritule: Dalmatian Mini Doughnuts That Taste Like Heaven

Thursday, 12 March 2026

Fritule are another of those treasured memories from my childhood, Baba’s specialty sweet that no-one had the strength to resist. Golden fried balls of dough with plump juicy sultanas inside (not negotiable for me, but for some strange reason not everyone loves them???), they’re a little boozy, a lot more-ish, and highly addictive. Traditionally made for Christmas or special occasions, you’ll find them at stands all over Dalmatia as the sun slowly sinks disappears beyond the horizon during those golden months of summer.

And though not strictly traditional, feel free to pour some hot melted chocolate over them.

Ingredients:

• 500g plain flour
• 2 eggs
• 100g caster sugar
• Greek or natural pot set yoghurt (1.5 cups)
• a handful of sultanas or raisins (preferably soaked in rum)
• zest of 1 lemon and 1 orange
• 1 shot of Rakija or rum (this stops the dough from absorbing too much oil)
• 1 tablespoon of baking powder
• about one litre of light neutral oil for frying
• caster or icing sugar for dusting

Method:

1. If you’re soaking the sultanas in rum do that at least an hour before beginning.
2. Whisk the eggs with sugar, then stir in the yoghurt, citrus zest, and the not-so-secret shot of alcohol.
3. Slowly fold in the flour and baking powder until you have a thick, sticky batter. Fold in the sultanas.
4. Heat the oil in a large pot. Use two spoons to drop small, walnut-sized balls of dough into the oil.
5. Fry until dark golden but not too dark brown. They usually flip themselves over.
6. Drain on paper towels and dust (heavily 😉) with sugar.