top of page
  • Writer's pictureBrina

Prikle - a sweet bit of Croatia’s Christmas spirit

They call them “fritule” in Zagreb, and “prikle” here, in Dalmatia, and are our favorite Christmas treat! The name translates something like “frities” in English and they taste like little fried bits of heaven, perfectly made up for our Christmas menu!

I decided to publish here this simple recipe so you can try it out and see by yourself. I promise you will fall in love, and am sure that after that you will agree with me that “prikle” are an absolutely crucial part of one’s Christmas menu.


It’s very simple. You will need the following list of ingredients for your first “prikle” experiment:

flour: approximately 300 g 

Joghurt: 200 ml  

Rum or brandy: 50 ml

The grated peel of 1 lemon

Egg yolks: 2 pcs

Baking powder: 1 packet

Vanilla essence: a couple of drops

Appx. 100 g of sugar or 2 full spoons of honey.

Mix all the ingredients to get a mix that is not too thick, just a bit thicker than a joghurt. Add some more joghurt if you have to.

We are going to fry the “prikle” in a lot of oil and the rum or brandy will help keep the oil out of them. 

We will deep fry the “prikle" so heaten up the oil in a deep frying pan (the level of the oil should be appx. 5-7 cm).

Get a spoonful of the mixture you prepared earlier and drop it into the frying pan. It will slowly start enlarging and becoming puffy and roundish. Stir from time to time so the prikle will be nicely fried on both sides. Carefully take them out and collect them in a bowl. Drop again from your mixture into the frying pan and repeat the process.

When you’re done, you can dust your “prikle” with powder sugar, or eat them as they are. They taste best when they’re eaten warm, so hurry up!

I hope that you will find this recipe useful and will enjoy the taste of “prikle” during the winter holidays, as we will be doing here, in Croatia. What is your impression, and other thoughts about this resipe? Let me know in the comments section below. 

155 views0 comments


bottom of page