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Svaki blagdan ima svoje tipične slastice, a jedan od zaštitnih znakova Božića sigurno su fritule. Sjetite se samo mirisa koji se širi s adventskih štandova na kojima se priprema ova vrlo popularna slastica kojoj rijetko tko može odoljeti. Najčešće su slatke, iako mogu biti i slane, no u svakom slučaju su neodoljive i zarazne: kad ih jednom počneš jesti, ne možeš prestati i to naročito ako su napravljene kako treba.

A svatko iole vičan kuhanju barem je jednom pokušao napraviti svoje fritule i pronaći recept po kojem će mu ispasti savršeno: a to znači hrskave izvana, sočne iznutra, ukusne i ne previše masne, ni premalo ni prejako pečene i, naravno, lijepo oblikovane.

Postoji mnoštvo lokalnih varijanti, no jedne od najpoznatijih su dalmatinske fritule pa, kako ne biste gubili vrijeme surfajući i isprobavajući razne recepte s upitnim ishodom, predlažemo vam recept za prave dalmatinske fritule iskusne splitske šefice Marije Lulić.

Iako su fritule zapravo vrlo jednostavna slastica za pripremu, postoje neki trikovi bez kojih fritule neće ispasti baš onako savršene ma koliko recept bio dobar.

- Da ne budu premasne

Kako fritule ne bi ispale premasne, važna je odgovarajuća temperatura ulja u koje stavljate fritule. Temperatura ne bi smjela biti preniska jer stavite li tijesto u mlako ulje, ono će upiti veću količinu prije nego što se napravi korica. Na višoj temperaturi ulja (oko 170-180 stupnjeva) brzo se stvori kora koja sprečava prodiranje ulja u fritule. Zbog toga fritule i ne smiju biti prevelike jer ako velike fritule ubacujete u vrelo ulje (kako i treba) izvana će brzo biti dovoljno pečene dok će iznutra ostati sirove.

Za prozračno i meko tijesto: Čašica žestokog pića je upravo ono što daje prozračnost i mekoću tijestu, a uz to i smanjuje upijanje masnoće. Ovisno o receptu, to može biti rum, rakija, konjak ili maraskino, u svakom slučaju, to je korak koji ne smijete preskočiti.

- Da budu rahle i lijepo napuhane

Ne škrtarite na prašku za pecivo jer, ako ga stavite premalo, fritule se neće dovoljno napuhnuti tijekom pečenja.

- Za lijepi oblik

Kako bi fritule imale lijepi oblik, žličicu kojom vadite tijesto svaki put prethodno uronite u ulje koje ste prethodno stavili u odgovarajuću zdjelicu.

- Da ostanu hrskave izvana

Gotove, pržene fritule posipajte solju ili šećerom, prelijevajte čokoladnim i drugim preljevima ili punite tek neposredno prije posluživanja jer će, u suprotnom, izgubiti hrskavost.

- Da ne izgube oblik i hrskavost

Ne stavljajte previše fritula odjednom u lonac kako biste ubrzali postupak prženja jer na taj način smanjujete temperaturu ulja i fritule će ispasti masne i gumene.

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image
SPECIJAL SD
Split,151221.
Poznati pripremaju fritule u SKMER-u - parovi u sastavu sestre Zaninovic, Toni Kanaet i fitness trenerica Renata Lovrincevic, Tisja Kljakovic i glumica Andrea Mladinic, pjevacica Ana Opacak i modna dizajnerica Katarina Popovic.
Na fotografiji: fritule u ulju.
Foto: Bozidar Vukicevic/Hanza Media
Bozidar Vukicevic/Cropix
---

Prave dalmatinske fritule prema receptu šefice Marije Lulić:

Sastojci:

- 3 jaja

- 2 žlice šećera

- 360 g brašna

- 360 g čvrstog jogurta

- 2 žličice praška za pecivo

- pola žličice soli

- naribana korica naranče i limuna

- žlica ruma

- ekstrakt vanilije

Priprema:

Pomiješajte jaja, šećer, rum, koricu naranče ili limuna i ekstrakt vanilije. Prosijte brašno s praškom za pecivo te dodajte jajima. Promiješajte i na kraju umiješajte jogurt. Nastavite miješati dok ne dobijete jednoličnu smjesu. Vadite žlicom tijesto i pecite u vrelom ulju. Volite li fritule s grožđicama, za ovu količinu sastojaka bit će vam dovoljno dodati 6 dekagrama. Prije dodavanja u tijesto, grožđice obavezno namočite u nekoliko žlica ruma.

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\nPoznati pripremaju fritule u SKMER-u - parovi u sastavu sestre Zaninovic, Toni Kanaet i fitness trenerica Renata Lovrincevic, Tisja Kljakovic i glumica Andrea Mladinic, pjevacica Ana Opacak i modna dizajnerica Katarina Popovic.
\nNa fotografiji: fritule u ulju.
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[title] => SPECIJAL SD
Split,151221.
Poznati pripremaju fritule u SKMER-u - parovi u sastavu sestre Zaninovic, Toni Kanaet i fitness trenerica Renata Lovrincevic, Tisja Kljakovic i glumica Andrea Mladinic, pjevacica Ana Opacak i modna dizajnerica Katarina Popovic.
Na fotografiji: fritule u ulju.
Bozidar Vukicevic/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Svaki blagdan ima svoje tipične slastice, a jedan od zaštitnih znakova Božića sigurno su fritule. Sjetite se samo mirisa koji se širi s adventskih štandova na kojima se priprema ova vrlo popularna slastica kojoj rijetko tko može odoljeti. Najčešće su slatke, iako mogu biti i slane, no u svakom slučaju su neodoljive i zarazne: kad ih jednom počneš jesti, ne možeš prestati i to naročito ako su napravljene kako treba.

A svatko iole vičan kuhanju barem je jednom pokušao napraviti svoje fritule i pronaći recept po kojem će mu ispasti savršeno: a to znači hrskave izvana, sočne iznutra, ukusne i ne previše masne, ni premalo ni prejako pečene i, naravno, lijepo oblikovane.

Postoji mnoštvo lokalnih varijanti, no jedne od najpoznatijih su dalmatinske fritule pa, kako ne biste gubili vrijeme surfajući i isprobavajući razne recepte s upitnim ishodom, predlažemo vam recept za prave dalmatinske fritule iskusne splitske šefice Marije Lulić.

Iako su fritule zapravo vrlo jednostavna slastica za pripremu, postoje neki trikovi bez kojih fritule neće ispasti baš onako savršene ma koliko recept bio dobar.

- Da ne budu premasne

Kako fritule ne bi ispale premasne, važna je odgovarajuća temperatura ulja u koje stavljate fritule. Temperatura ne bi smjela biti preniska jer stavite li tijesto u mlako ulje, ono će upiti veću količinu prije nego što se napravi korica. Na višoj temperaturi ulja (oko 170-180 stupnjeva) brzo se stvori kora koja sprečava prodiranje ulja u fritule. Zbog toga fritule i ne smiju biti prevelike jer ako velike fritule ubacujete u vrelo ulje (kako i treba) izvana će brzo biti dovoljno pečene dok će iznutra ostati sirove.

Za prozračno i meko tijesto: Čašica žestokog pića je upravo ono što daje prozračnost i mekoću tijestu, a uz to i smanjuje upijanje masnoće. Ovisno o receptu, to može biti rum, rakija, konjak ili maraskino, u svakom slučaju, to je korak koji ne smijete preskočiti.

- Da budu rahle i lijepo napuhane

Ne škrtarite na prašku za pecivo jer, ako ga stavite premalo, fritule se neće dovoljno napuhnuti tijekom pečenja.

- Za lijepi oblik

Kako bi fritule imale lijepi oblik, žličicu kojom vadite tijesto svaki put prethodno uronite u ulje koje ste prethodno stavili u odgovarajuću zdjelicu.

- Da ostanu hrskave izvana

Gotove, pržene fritule posipajte solju ili šećerom, prelijevajte čokoladnim i drugim preljevima ili punite tek neposredno prije posluživanja jer će, u suprotnom, izgubiti hrskavost.

- Da ne izgube oblik i hrskavost

Ne stavljajte previše fritula odjednom u lonac kako biste ubrzali postupak prženja jer na taj način smanjujete temperaturu ulja i fritule će ispasti masne i gumene.

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image
SPECIJAL SD
Split,151221.
Poznati pripremaju fritule u SKMER-u - parovi u sastavu sestre Zaninovic, Toni Kanaet i fitness trenerica Renata Lovrincevic, Tisja Kljakovic i glumica Andrea Mladinic, pjevacica Ana Opacak i modna dizajnerica Katarina Popovic.
Na fotografiji: fritule u ulju.
Foto: Bozidar Vukicevic/Hanza Media
Bozidar Vukicevic/Cropix
---

Prave dalmatinske fritule prema receptu šefice Marije Lulić:

Sastojci:

- 3 jaja

- 2 žlice šećera

- 360 g brašna

- 360 g čvrstog jogurta

- 2 žličice praška za pecivo

- pola žličice soli

- naribana korica naranče i limuna

- žlica ruma

- ekstrakt vanilije

Priprema:

Pomiješajte jaja, šećer, rum, koricu naranče ili limuna i ekstrakt vanilije. Prosijte brašno s praškom za pecivo te dodajte jajima. Promiješajte i na kraju umiješajte jogurt. Nastavite miješati dok ne dobijete jednoličnu smjesu. Vadite žlicom tijesto i pecite u vrelom ulju. Volite li fritule s grožđicama, za ovu količinu sastojaka bit će vam dovoljno dodati 6 dekagrama. Prije dodavanja u tijesto, grožđice obavezno namočite u nekoliko žlica ruma.

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Paun Paunović/Cropix Bozidar Vukicevic/Cropix
Bozidar Vukicevic/Cropix
SPECIJAL SD
Split,151221.
Poznati pripremaju fritule u SKMER-u - parovi u sastavu sestre Zaninovic, Toni Kanaet i fitness trenerica Renata Lovrincevic, Tisja Kljakovic i glumica Andrea Mladinic, pjevacica Ana Opacak i modna dizajnerica Katarina Popovic.
Na fotografiji: fritule u ulju.
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StoryEditorOCM
Lifestylevažni su i mali detalji

Donosimo recept za prave dalmatinske fritule i savjete kako da vam ispadnu baš savršene

Piše SD
24. prosinca 2021. - 17:29

Svaki blagdan ima svoje tipične slastice, a jedan od zaštitnih znakova Božića sigurno su fritule. Sjetite se samo mirisa koji se širi s adventskih štandova na kojima se priprema ova vrlo popularna slastica kojoj rijetko tko može odoljeti. Najčešće su slatke, iako mogu biti i slane, no u svakom slučaju su neodoljive i zarazne: kad ih jednom počneš jesti, ne možeš prestati i to naročito ako su napravljene kako treba.

A svatko iole vičan kuhanju barem je jednom pokušao napraviti svoje fritule i pronaći recept po kojem će mu ispasti savršeno: a to znači hrskave izvana, sočne iznutra, ukusne i ne previše masne, ni premalo ni prejako pečene i, naravno, lijepo oblikovane.

Postoji mnoštvo lokalnih varijanti, no jedne od najpoznatijih su dalmatinske fritule pa, kako ne biste gubili vrijeme surfajući i isprobavajući razne recepte s upitnim ishodom, predlažemo vam recept za prave dalmatinske fritule iskusne splitske šefice Marije Lulić.

Iako su fritule zapravo vrlo jednostavna slastica za pripremu, postoje neki trikovi bez kojih fritule neće ispasti baš onako savršene ma koliko recept bio dobar.

- Da ne budu premasne

Kako fritule ne bi ispale premasne, važna je odgovarajuća temperatura ulja u koje stavljate fritule. Temperatura ne bi smjela biti preniska jer stavite li tijesto u mlako ulje, ono će upiti veću količinu prije nego što se napravi korica. Na višoj temperaturi ulja (oko 170-180 stupnjeva) brzo se stvori kora koja sprečava prodiranje ulja u fritule. Zbog toga fritule i ne smiju biti prevelike jer ako velike fritule ubacujete u vrelo ulje (kako i treba) izvana će brzo biti dovoljno pečene dok će iznutra ostati sirove.

Za prozračno i meko tijesto: Čašica žestokog pića je upravo ono što daje prozračnost i mekoću tijestu, a uz to i smanjuje upijanje masnoće. Ovisno o receptu, to može biti rum, rakija, konjak ili maraskino, u svakom slučaju, to je korak koji ne smijete preskočiti.

- Da budu rahle i lijepo napuhane

Ne škrtarite na prašku za pecivo jer, ako ga stavite premalo, fritule se neće dovoljno napuhnuti tijekom pečenja.

- Za lijepi oblik

Kako bi fritule imale lijepi oblik, žličicu kojom vadite tijesto svaki put prethodno uronite u ulje koje ste prethodno stavili u odgovarajuću zdjelicu.

- Da ostanu hrskave izvana

Gotove, pržene fritule posipajte solju ili šećerom, prelijevajte čokoladnim i drugim preljevima ili punite tek neposredno prije posluživanja jer će, u suprotnom, izgubiti hrskavost.

- Da ne izgube oblik i hrskavost

Ne stavljajte previše fritula odjednom u lonac kako biste ubrzali postupak prženja jer na taj način smanjujete temperaturu ulja i fritule će ispasti masne i gumene.

image
SPECIJAL SD
Split,151221.
Poznati pripremaju fritule u SKMER-u - parovi u sastavu sestre Zaninovic, Toni Kanaet i fitness trenerica Renata Lovrincevic, Tisja Kljakovic i glumica Andrea Mladinic, pjevacica Ana Opacak i modna dizajnerica Katarina Popovic.
Na fotografiji: fritule u ulju.
Foto: Bozidar Vukicevic/Hanza Media
Bozidar Vukicevic/Cropix

Prave dalmatinske fritule prema receptu šefice Marije Lulić:

Sastojci:

- 3 jaja

- 2 žlice šećera

- 360 g brašna

- 360 g čvrstog jogurta

- 2 žličice praška za pecivo

- pola žličice soli

- naribana korica naranče i limuna

- žlica ruma

- ekstrakt vanilije

Priprema:

Pomiješajte jaja, šećer, rum, koricu naranče ili limuna i ekstrakt vanilije. Prosijte brašno s praškom za pecivo te dodajte jajima. Promiješajte i na kraju umiješajte jogurt. Nastavite miješati dok ne dobijete jednoličnu smjesu. Vadite žlicom tijesto i pecite u vrelom ulju. Volite li fritule s grožđicama, za ovu količinu sastojaka bit će vam dovoljno dodati 6 dekagrama. Prije dodavanja u tijesto, grožđice obavezno namočite u nekoliko žlica ruma.

13. svibanj 2024 07:49