|Nutritional Guidelines (per serving)|
|Servings: 5 dozen (60 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Croatian fritters or fritule is from Klara Cvitanovich, the co-owner of Drago's Restaurant in New Orleans and Metairie, La. She says this favorite Croatian Christmas treat actually may have been the inspiration for beignets, made famous by the Croatian Jurisich family more than 100 years ago at the old Morning Call coffee stand, formerly located in the French market.
Here are more recipes from Klara Cvitanovich:
- 1 package active dry yeast
- 1 teaspoon sugar
- 8 cups all-purpose flour
- 1 teaspoon salt
- 1 cup raisins (dark)
- 1/2 cup walnuts (chopped)
- 1 apple (tart, grated)
- 2 teaspoons lemon zest
- 3 to 4 cups water (room-temperature)
- 3 cups oil (more or less as needed, for frying)
Proof yeast by dissolving it and 1 teaspoon sugar in 1 cup warm water (not over 110 degrees). When it foams, pour into a large bowl and add flour, salt, raisins, walnuts, apple and zest, and mix well. Add 3 to 4 cups water, or as much as necessary to achieve a cake batter consistency. Cover with plastic wrap and let rise until doubled, about 1 hour.
In a heavy-bottomed pan or Dutch oven, heat oil to 370 degrees. Carefully drop tablespoons of batter into oil, being careful not to overcrowd. Fry until golden on the bottom. Turn over once to brown both sides. Remove with a slotted spoon onto layers of paper towels to drain. Repeat until batter is finished. Sprinkle fritule with sugar while still hot. Serve immediately.