Hello ladies and gents today we are going to be.
'Croatian cuisine' is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures—Hungarian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rinde.
Fritule
Is a festive Croatian pastry made particularly for Christmas. They resemble little doughnuts, the Italian zeppole, Venetian frìtole, and the Dutch Christmas snack "oliebollen" ("balls of oil"). However, they are usually flavored with rum and citrus zest, containing raisins, and are topped with powdered sugar.
What You'll Need
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)
How to Make It
CROATIA
'Croatian cuisine' is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures—Hungarian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rinde.
Fritule
Is a festive Croatian pastry made particularly for Christmas. They resemble little doughnuts, the Italian zeppole, Venetian frìtole, and the Dutch Christmas snack "oliebollen" ("balls of oil"). However, they are usually flavored with rum and citrus zest, containing raisins, and are topped with powdered sugar.
What You'll Need
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)
How to Make It
- 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.
- 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.
Well these look amazing dont you think ladies and gents so have a try at them and have a chilled day from the Viking.
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