Croatian Fritule – Cinco De Mayo Style

Happy Cinco De Mayo!

I love love love Mexican food and could eat it every single day! When I was thinking about what I wanted to bake for Cinco De Mayo, I thought about Fritule, which is basically a Croatian donut hole, and I realized I could tweak a few ingredients to give it some Cinco De Mayo spirit 🙂 I also want to share the authentic Croatian Fritule recipe with you so check them both out!

Ingredients for Cinco De Mayo Style Fritule:

• 1 egg
• 1 cup yogurt
• 1 cup flour
• 1 tsp vanilla
• 2 tsp baking powder
• 1 tbs of your favorite Tequila
• 2 tbs granulated sugar
• 2 tbs cinnamon
• 1 cup pure-cane sugar

1. Heat a large pot with oil. I prefer Grapeseed.
2. In a large bowl, combine the egg, yogurt, flour, vanilla, baking powder, Tequila and 2 tbs of granulated sugar and mix until well-combined. You can do this with a whisk.
3. In a medium-sized dish, combine the cinnamon and pure-cane sugar together and set aside.
4. Test the temperature of your oil by scooping a spoonful of batter into your oil for a few minutes. Remove and cut open the Fritule to see that the dough is cooked all the way through. If the outside is a deep golden brown, but the inside is uncooked, turn your heat down before testing again.
5. When your oil is good to go, drop 3-4 spoonfuls of batter, one at a time, into the oil for 4 minutes – rotating if necessary. Remove and place directly into your cinnamon-sugar mixture and roll around. Remove from the mixture and move to a paper towel-covered plate and repeat this process until your dough is gone.

And that’s it! This entire process takes less than 30 minutes and gives you yummy little Fritules done Cinco De Mayo style! 🙂

Ingredients for the original Croatian Fritule:

• 1 egg
• 1 cup yogurt
• 1 cup flour
• 1 tsp vanilla
• 2 tsp baking powder
• 1 tbs of brandy
• 2 tbs granulated sugar
• 1 cup powdered sugar
• Optional: Raisins

1. Heat a large pot with oil. I prefer Grapeseed.
2. In a large bowl, combine the egg, yogurt, flour, vanilla, baking powder, brandy and 2 tbs of granulated sugar and mix until well-combined. You can do this with a whisk.
3. Test the temperature of your oil by scooping a spoonful of batter into your oil for a few minutes. Remove and cut open the Fritule to see that the dough is cooked all the way through. If the outside is a deep golden brown, but the inside is uncooked, turn your heat down before testing again.
4. When your oil is good to go, drop 3-4 spoonfuls of batter, one at a time, into the oil for 4 minutes – rotating if necessary. Remove and place on a paper towel-covered plate and repeat this process until your dough is gone.
5. Once all Fritule are done, dust with powdered sugar and serve!

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