Pervin’s Potato Doughnuts (FRITULE)
Fritule is a Croatian pastry generally eaten at Christmas time. This is a variation with potato that chef, Pervin Todiwala has shared so you can make your own. Trust us – they are truly delicious!
MAKES AROUND 40
- 500g potatoes (preferably Desiree)
- 5g sultanas
- 3 tbsp dark rum
- Rind of 1 lime
- Rind of 1 orange
- 5g nutmeg, grated
- 1 tsp vanilla extract
- 275g caster sugar (keep 75g separate and mix with ¼ tsp of cinnamon)
- 1 tbsp walnuts, coarsely chopped
- 2 eggs, lightly beaten
- 225g plain flour, sieved with
- ½ tsp salt
- 7g dried yeast
- 80ml water
- Sunflower oil
CREATING YOUR MASTERPIECE
- Boil the potatoes submerged until fully cooked. Drain and set side. When cool, peel and then discard skins.
- Put the sultanas and rum in a saucepan and bring to the boil.
- Remove from the heat and allow the sultanas to soak in the rum for around 30 minutes.
- Mash the potatoes with the lime and orange rind, nutmeg, vanilla extract and 3 tablespoon of caster sugar until smooth.
- Add the walnuts, eggs, flour, yeast, soaked sultana mixture and water, and stir until the mixture makes a thick batter.
- Add more water if required and then set aside, covered with a damp cloth, for approximately 1 hour.
- Fill a saucepan or deep fat fryer with oil. Heat to around 180°C and fry until golden brown. It will colour very quickly so make sure that the oil is not too hot.
- Drop a few heaped teaspoons of batter into the oil and make the doughnuts in batches until golden brown.
- Remove and drain on paper towel, and then roll in the cinnamon-flavoured sugar.
Pervin Todiwala is a professional chef and co-founder and patron of Cafe Spice Namaste, the ground-breaking Indian restaurant she set up with her husband Cyrus Todiwala OBE DL. Pervin travelled on the Travelsphere Croatia's Opatija Riviera holiday