During winter in the beautiful Northwestern Istria, fritule are the finest in the world and indispensable, especially on Christmas Eve as one of the first treats after midnight mass. Today I bring you one of my favorite recipes for Istrian fritule.
- 500 g all purpose flower
- 7 g instant yeast
- 2 yolks
- 80 g raisins
- 1 lemon zest
- 50 g sugar
- 20 g butter
- 2 dl milk
- 0,25 dl of pear grappa or grappa of choice
- 5 g salt
- 5 dcl oil
In a larger bowl, beat egg yolks, sugar and salt until they foam. Add sifted flour, yeast, grated lemon zest, softened butter, raisins, grappa and milk. Stir the dough well with a strong mixer or wooden spoon. Add more milk if necessary, as the dough should be so soft that it can be pulled out with a small spoon. Leave covered in a warm place for 30-45 minutes, so it can rise. Separate the dough with a spoon and fry in well-heated, but not too hot, oil. Turn to have the fritule lightly brown on each side. Transfer the fried fritule to a plate of paper that will absorb excess fat.
Fritule are eaten warm, and bring even greater happiness and joy better if topped with a lovely decadent topping. Although this fritule recipe for fritters is not entirely mine, the toppings are, and in the spirit of the holidays, I’ll share them with you.
Drunken Nougat Surprise
Add some sweet cream (or whipped cream) to melted chocolate, put in some toasted hazelnuts, a bit of of dark rum and a little grated black truffle (that’s the surprise!). Stir well and pour over warm fritters. You’ll be mentioning me. :)
Use a bag of instant vanilla pudding, so you do not have to make creme patissiere from scratch and make a slightly thinner pudding, so it’s more like a cream. Stir in chopped and drained raisins that you previously soaked in teranino. Stir, cool well and then pour over fritters.