Cakes are like music: we all have the same ingredients at our disposal. In music, these ingredients are the notes, while in cakes they are flour, eggs, sugar, oil, milk, and some local spices.
Every region has its own Christmas song, but also its traditional Christmas cakes. There is something very special about travelling: when we encounter different people and their customs, it’s like getting to know different kinds of happiness and various ways of celebrating life, family and love.
The festive atmosphere and the warmth of home are always associated with the scent of a freshly baked cake, its distinctive taste and the small rituals that accompany the enjoyment of a sweet cake and which celebrate life. Cake recipes always contain something special that combines the basic elements for creating pure joy.
Did you know that our brain releases small doses of dopamine, the happiness hormone, when tasting new food? Everything that is new causes a kick of dopamine in our brain, which explains our desire and need for change and travel.
This year, the time has come for you to sample fritule, Lošinj’s traditional Christmas fritters, known for their irresistible taste of the Mediterranean. This seemingly simple but actually quite demanding sweet requires a particular trick during preparation (read the recipe) and a lot of experience and love.
Study this recipe, try preparing them at home, and then come for a portion of real Lošinj fritule and fill your life with joy and happiness.
There is no snow here on Lošinj, but Christmas with a view of green pines, the sound of the sea, glittering lights and the scent of fritule in the air is certainly something that you will carry in your heart for a long time, together with memories of the warm Mediterranean Christmas sun and deep blue winter sea.
Grandma Maria’s Fritule fritters
- 500 g flour type 400
- 500 g flour type 550
- water as required
- 2 spoons of sugar
- 2 sachets of vanilla sugar
- 2 grated lemon zests
- 100-150 g raisins (previously soaked in warm water and drained)
- a dash of rum
- a little cinnamon
- 1.5 –2 sachets of baking powder
Boil 1-2 litres of water. Add salt to the flour and scald it with boiling water. Stir well so there are no lumps and leave overnight to cool. The batter must be thick.
The next day, add the other ingredients to the mixture: sieved baking powder, sugar, vanilla sugar, lemon zest, rum and cinnamon. They will soften the batter, so add more flour as required taking care there are no lumps. Finally, add the soaked raisins and stir briefly.
Heat the oil for deep frying. Scoop up the batter with a spoon and use another spoon to carefully put it into the oil so that it forms a ball. Dip the spoons occasionally into the hot oil so that the batter doesn’t stick. Fry the fritule until they are golden on all sides. Dust the finished fritule generously with icing sugar while they are still warm.