Fritule are similar to mini doughnuts. In Croatia, it is traditional to eat fritule on days of fast, such as Good Friday or Christmas Eve.
Soak a handful of raisins in rum. Beat two eggs, add 50g of vanilla sugar and beat in 200g of yogurt. Then, mix in 300g of self-raising flour and then the rum and raisins. You can also add other flavours, such as cinnamon or lemon rind.
Heat a pan of oil, to a medium-high heat; you want the fritule to cook fully throughout before the outer exterior gets too dark.
Turn once while cooking so that each side is evenly cooked, before removing with a slotted spoon and leaving to dry on kitchen towel. Finish by dusting with icing sugar.