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Dalmatian recipes
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Dalmatian Fritters
Dalmatinske fritule

These are almost like little doughnuts. Grown ups and children alike can't get enough of them. They are often made in Croatia around the Christmas holiday season.

Serves 8 to 10
6 teaspoons (2 packets) dry yeast
1/2 cup warm water
1 cup plus a pinch granulated sugar
7 cups all-purpose flour
2 cups hot water
1/2 cup plum brandy or brandy of choice
2 teaspoons vanilla
1/2 teaspoon grated nutmeg
1 cup raisins
grated rind of 1 lemon
7 to 6 cups cooking oil for frying
powdered sugar

Mix the yeast with the warm water and a pinch of sugar and set aside to bubble and rise. Place flour in large bowl and make a well. Add hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to "ball.” Continue beating, as you gradually add the 1 cup sugar, the brandy, vanilla, nutmeg, raisins and lemon rind. Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes while the cooking oil is heated up in a deep pot or fryer (the oil should be at least 2 1/2 inches deep).

When the oil is hot enough (test by dropping in a small piece of the batter, it should
sizzle, but not burn), drop the batter by well-rounded 1/2 tablespoon measures. You will have to dip the measuring spoon in water between spoonfuls of batter to clean it off. You may also have to coax the batter off the spoon. Do not overcrowd the frying pot. Ensure the fritters are turned so that all sides are golden. When browned, remove with a slotted spoon, cool slightly, and roll in powdered sugar. Arrange on serving platter.

? Drain on paper towels to absorb excess oil.

Source: The Best of Croatian Cooking

Dalmatian Stewed Beef | Page 4 of 6 | Dalmatian Fig Torte
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