Desserts
Yogurt and lemon fritule
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small Croatian fritters with tender centres and icing sugar. Alongside yeast versions there are quick yogurt versions such as this one with baking powder. Citrus zest adds fragrance; alcohol and chocolate sauce are omitted here.
Timing
- Preparation: about 15 minutes, including about 5 minutes during resting
- Batter resting: 10 minutes
- Frying: about 20 minutes for several batches
- Total time: about 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 10.8 g
- Carbohydrates
- ≈ 57.2 g
- Fat
- ≈ 12.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 100 g egg without shells, 3.5%-fat yogurt and all icing sugar. Assumed absorbed oil is 32 g for four servings rather than the whole frying bath. Small amounts of lemon zest and raising agent are omitted.
Quantity assumptions and ingredient mapping
- 220 g plain wheat flour · ≈ 220.0 g · Assumed quantity / reference product
- 180 g plain yogurt with 3.5% fat · ≈ 180.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 35 g sugar · ≈ 35.0 g · Assumed quantity / reference product
- 8 g vanilla sugar · ≈ 8.0 g · Assumed quantity / reference product
- 20 g icing sugar for dusting · ≈ 20.0 g · Assumed quantity / reference product
- 1 litre neutral oil for deep-frying, not all absorbed · ≈ 32.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 220 g plain wheat flour
- 180 g plain yogurt with 3.5% fat
- 2 medium eggs
- 35 g sugar
- 5 g baking powder
- 1 g salt
- 2 g finely grated unwaxed lemon zest
- 8 g vanilla sugar
- 20 g icing sugar for dusting
- 1 litre neutral oil for deep-frying, not all absorbed
Instructions
- Whisk yogurt, eggs, sugar, salt, lemon zest and vanilla sugar until smooth. Mix flour with baking powder separately and stir in briefly until no dry flour remains. Do not knead at length.
- Rest batter for 10 minutes. Meanwhile slowly heat oil in a deep pan to about 165–170°C. Fill the pan no more than halfway and check with a suitable thermometer.
- Use two lightly oiled teaspoons to carefully lower walnut-sized portions into oil. Fry small batches for about 4–5 minutes until golden, turning. Do not crowd the pan and adjust temperature as needed.
- Cut open the first fritter: the centre should be tender and fully cooked. If the crust darkens while the centre stays raw, fry smaller portions longer at slightly lower heat. Drain on kitchen paper, cool briefly and dust with icing sugar.
Tips
- Makes about 24 small fritule for four dessert servings. No yeast rising is needed. Yogurt thickness slightly changes batter consistency.
- Use only yellow lemon zest, avoiding the bitter white pith. Keep water away from hot oil.
