Fritule
These small, fluffy fried doughnuts are a beloved treat from the Balkan region. The simple batter is flavored with lemon zest and optional rum, then fried until golden and dusted with powdered sugar.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 392 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 250 gall-purpose flour
- 30 ggranulated sugar
- 2 tspbaking powder
- 0.25 tspsalt
- 1 pcsegg, large
- 240 gplain yogurt, full-fat
- 1 tsplemon zest, from one lemon
- 1 tbspdark rum(optional)
- 50 graisins(optional)
frying
- 750 mlvegetable oil, for frying
garnish
- 2 tbsppowdered sugar, for dusting
Equipment
deep pot · slotted spoon · large bowl · spatula · medium bowl · whisk · kitchen thermometer
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 2
In a separate medium bowl, lightly whisk the egg, then stir in the plain yogurt, optional dark rum, and lemon zest until well combined.
About 2 min
Cook’s note: Using room temperature egg and yogurt will help the batter mix more easily.
- 3
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Gently fold in the optional raisins.
About 2 min
Cook’s note: Be careful not to overmix the batter, as this can make the fritule tough.
- 4
Cover the bowl and let the batter rest at room temperature for 30 minutes to allow it to thicken and develop flavor.
- 5
In a deep, heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer for accuracy. If you don't have one, the oil is ready when a small drop of batter sizzles and turns golden in about 30 seconds.
- 6
Working in batches, use two teaspoons to carefully drop small dollops of batter into the hot oil. Don't overcrowd the pot.
About 5 min
Cook’s note: Dipping the spoons in the hot oil occasionally will help prevent the batter from sticking.
- 7
Fry for 2-3 minutes per batch, turning them occasionally, until they are puffed, deep golden brown, and cooked through.
About 8 min
Cook’s note: The fritule will often turn over by themselves as they cook.
- 8
Use a slotted spoon to transfer the cooked fritule to a plate lined with paper towels to drain excess oil.
About 2 min
- 9
Dust the warm fritule generously with powdered sugar and serve immediately for the best texture.
About 2 min
Per serving
Nutrition
- Calories
- 392.2kcal
- Protein
- 6.9g
- Carbs
- 50.7g
- Fat
- 17.7g
- Fibre
- 1.5g
- Sugar
- 16.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a loosely covered container at room temperature.
Reheat briefly in an oven or air fryer at 180°C (350°F) for 2-3 minutes to restore crispness.
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