FRITULE are very similar to small doughnuts. They are made from flour, yeast, salt, and sugar. The batter must rise, and then small spoonfulls are fried in hot oil. They can be eaten plain or can be sprinkeled with sugar, cocoa, vanilia sugar or cinemon.  Raisins are often added to the batter, but cream filling can also be added after they are cooked.  They are usually made for Christmas, but can be made throughout the year.  This dessert is common from the area of Istra all the way down the coast to Dubrovnik with only differences in the name: fritule, fanjki, or uštipci. FRITULE are very similar to the Italian cake ZEPPOLE or FRITOLE which come from Venice.



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