Contributor’s note: Fritule, a traditional Dalmatian holiday sweet is pronounced ‘free too leh’.


  • 50 g of raisins, rinsed and soaked in warm water to soften
  • 2 pounds of all-purpose flour
  • 3 medium size eggs
  • 3 tablespoons sugar
  • 2 teaspoons vanilla essence
  • 3 packages dried yeast
  • zest of 1–2 lemons
  • zest of 1–2 oranges
  • 2 tbsp. dark rum
  • warm water as necessary
  • vegetable oil for the dough + more for frying


Put the eggs, sugar, vanilla and vegetable oil in a bowl, and beat together with a wooden spoon until smooth. Add lemon and orange zest, and raisins.

Mix the yeast with some of the flour them mix into all the flour, than this to the eggs and mix in well. Continue mixing until the dough stops sticking to the wooden spoon.

Leave the dough to stand until it almost doubles in size.

When you’re ready to cook the Fritule, pour some oil in a pan, enough to shallow fry — you don’t want the pastry to touch the bottom of the pan.

Heat the oil until fairly hot.

Then, take a bit of dough in your hand, about walnut size, and gently put the dough into hot oil. Fry until golden brown. Remove onto paper towels. Repeat the process until all the dough has been cooked.

You can put the Fritule into a covered pan to keep them warm while you’re finishing cooking all the dough

Sprinkle with icing sugar before serving.