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They are
often made in Croatia at Christmas Eve and on
Good Friday
Mix the yeast with the warm water and a pinch
of sugar and set aside to bubble and rise. Place
flour in large bowl and make a well. Add hot
water gradually and blend with a wooden spoon.
Keep stirring until the dough begins to "ball.”
Continue beating, as you gradually add the 1
cup sugar, the brandy, vanilla, nutmeg, raisins
and lemon rind. Blend in the yeast mixture and
then let the batter rest for 15 to 20 minutes
while the cooking oil is heated up in a deep
pot or fryer (the oil should be at least 2 1/2
inches deep).
When the oil is hot enough (test by dropping
in a small piece of the batter, it should
sizzle, but not burn), drop the batter by well-rounded
1/2 tablespoon measures. You will have to dip
the measuring spoon in water between spoonfuls
of batter to clean it off. You may also have
to coax the batter off the spoon. Do not overcrowd
the frying pot. Ensure the fritters are turned
so that all sides are golden. When browned,
remove with a slotted spoon, cool slightly,
and roll in powdered sugar. Arrange on serving
platter. |
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