Go Back


Croatian fritters
Prep Time 20 mins
Cook Time 45 mins
proofing time 1 hr
Total Time 2 hrs 5 mins
Course Dessert
Cuisine Croatian


  • 1 lbs potatoes
  • 3/4 cups all purpose flour
  • 3 tbsp sugar
  • 2 tbsp Maraschino or Cherry
  • 2 tbsp Spiced Rum
  • 2 tbsp Gin
  • 1/4 tsp anise extract
  • 1 tsp Rose water
  • pinch of grated nutmeg
  • zest of an orange
  • 1/2 cup raisins
  • 1 bag of active dry yeast
  • about 1 1/2 cup boiling water
  • canola oil for frying
  • 2 cups confectioners sugar
  • 4 tbsp cinnamon


  • In a small bowl combine all of the alcohol and soak the raisins in them. Cook the whole unpeeled potatoes and peel them while still hot, then rice them in a bowl of a kitchen stand up mixer. Immediately ¬†mix with flour and alcohol (remove the raisins first) and add water to make a perfect soft sticky dough. You will probably not use all of the water and you just kind of play it as you go to get a nice dough. You are not looking for the dough to start forming a ball because this dough is too wet for that , it will be very sticky and that is ok. If you do add all the water and it still looks too dry, add some more gin or rum. Add the yeast and mix it vigorously to add air to it until you get something like bubbles popping and then add the nutmeg, salt, sugar, orange peel and raisins. Mix and let it sit covered in a warm place for about an hour.
    Heat up a pot with oil for frying and fry fritule until golden brown. In the past I shaped them into balls using two small spoons or alternatively you can spoon the dough into a pastry bag and do a similar technique to how you'd make a churro, just cut small balls out of the tip of a bag. This is how I did them today and it was actually quite fast and easy. When they are done put them on a plate with paper towel to drain the extra oil and then roll them in mixture of confectioners or regular sugar and cinnamon. Serve warm.
Keyword donut holes, donuts, doughnut holes, fritters, fritule