For Istrian kroštule beat eggs, sugar, oil, rakija and salt with mixer until foamy. Then add the flour, continue beating until light dough is formed. Let it rest for half an hour.
Roll out the dough to a thickness of 2 mm and cut strips of 1 to 2 cm with a pastry wheel. Loop the strips over 2 fingers to form a loop.
Bake immediately in hot oil until lightly browned. (E-stove level 5 of 9). Drain and immediately dust with powdered sugar.