Fritule – mini boozey doughnuts
Centuries ago these tiny doughnuts crossed over from Venice. Soon though, they settled all along the Croatian coast. Now we eat them throughout the country, especially in the time leading up to Christmas.
It’s impossible to fry fritule on the sly. The scent of the citrus-spiced dough sizzling in the oil is intoxicating. Expect neighbours knocking on your door and children waiting in line to get their share.
Every house and every region boasts their unique tradition. Some use yeasted dough, others go with a thicker type of batter. Grated apples or raisins go in for a fruitier touch and citrus zest for that seductive oomph.
But the final kick is always fragrant booze of one type or another: rum, rose liqueur or simple grappa.
Differences in taste don’t matter that much. You need to get into the fritule state of mind. Allow yourself to get dazed by their sweet smell and stop counting how many
