Croatian Fritters (Fritule) Recipe

Beignets souffles
Philippe Desnerck / Getty Images
Ratings (28)
  • Total: 55 mins
  • Prep: 45 mins
  • Cook: 10 mins
  • Yield: 5 dozen (60 servings)
Nutritional Guidelines (per serving)
28 Calories
1g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 5 dozen (60 servings)
Amount per serving
Calories 28
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Sodium 26mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 2%
Protein 1g
Calcium 7mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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)

Steps to Make It

  1. 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.

  2. 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.