Ketule – When Ketella meets Fritule

Ketule have been born from the same comic situation like Glamoutsa cake was. Do you remember Glamoutsa? You can check the recipe here! We literally created a cake out of a funny situation. Well, almost the same situation happened with Ketule. We were talking to one of our Croatian friends about the Ketonisation of legendary Fritule. As you might have already read in our article about Fritule, they are a thing of tradition and glory when it comes to the Dalmatian coast. After that, our friend then got interested in the Ketonised chocolate spread called Ketella. The rest is a legend born out of having a great time and playing with the words.

Would Ketule be the same as the Greek Chocolate loukoumades?

Yes, these could be Loukoumades with chocolate but Ketonised to the full potential! It’s not like Ketule is some kind of patented invention. However, the name itself is 100% a Greek Goes Keto creation! Playing with the word Keto, Ketonisation, Ketonian and all other similar lexogenesis (another word that doesn’t exist, but we composed it from the Greek wors Lexi (λέξη) which means a word, and Genesis (γένεση) a term for a new creation or the birth. In fact, how modern words are actually being “born” you can read in this great article.

The versatility of Ketella

Once you prepare your dose of this awesome Keto chocolate spread, you will be able to use it in one million ways! For example, you can use it as icing for any cake or as the filling for your Keto crepes. Furthermore, use it as a spread on Keto bread or even for hot chocolate preparation. You can also mix it with additional mascarpone cheese and create a wonderful chocolate mousse! If you freeze it – a perfect Keto ice cream is created. Think about it, maybe you can come up with some new ideas! Of course, Ketella doesn’t contain any additives so try to use it within 7 days and always keep it in a sealed glass container in the refrigerator.

Frying Fritule properly

When we first created the recipe for Keto Fritule, we knew that it will be a bit difficult to describe the preparation with words. This is why we created a video tutorial which you can easily follow. I would like to point out that the frying temperature should be slightly lower than in our video so that the Fritule don’t get so dark from the outside. I will repost both videos for Ketella and Fritule so that we can immediately jump to the Ketule creation!