Frittella (pl.: frittelle) is a type of Italian fried doughnut made from dough, typically with raisins, orange peels, or lemon peel in them. They are eaten in and around the Friuli-Venezia Giulia and Veneto regions; however, frittelle originated around the Giuliani areas of Trieste and Venice. Many variations are common, including custard and chocolate fillings.[1][2] They are fried in oil until golden brown and sprinkled with sugar.
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Alternative names | Frìtołe, fritule |
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Type | Doughnut |
Place of origin | |
Region or state | |
Main ingredients | Dough, raisins, orange and lemon zest |
Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson[3] and a book about Venice from 1879.[4]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Frittelle_di_carnevale.jpg/220px-Frittelle_di_carnevale.jpg)
They are known as frìtołe in Venetian and frittelle or frittole in Italian. Similar to bomboloni, frìtołe are round, yeast-risen fried pastries, and are served only during Carnival in a number of different forms, including frìtołe veneziane, which are unfilled and have pine nuts and raisins stirred into the dough, and several filled varieties.[5] Fillings include pastry cream, zabaione, and occasionally less common fillings such as apple or chocolate custard cream.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Fritulis.jpg/220px-Fritulis.jpg)
In Friuli, they are called fritulis.
In the comune (municipality) of Molfetta, located in the Apulia region, frittelle (sometimes spelt frittelli) is used as another name for panzerotti.[6][7]
Fritula
editIn Croatia, frittelle are called fritule (sg.: fritula) and are made particularly for Christmas. They are usually flavored with rum and citrus zest, containing raisins, and are topped with powdered sugar.[8] A variant with potatoes is also made in the Bay of Kotor in Montenegro.[9] Another variant of the dish, called miške, is prepared in Slovenia.
See also
editReferences
edit- ^ Beaulieu, Linda (2005). The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. Globe Pequot. p. 16. ISBN 978-0-7627-3137-4.
- ^ Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
- ^ Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
- ^ Adams, William Henry Davenport (1869). The queen of the Adriatic: or, Venice past and present. T. Nelson. p. 239.
- ^ "Frittelle: Venice's Carnival doughnuts". Venice Travel Blog.
- ^ "Tradizioni molfettesi: Tra le frittelle di San Martino e il ricordo di un lettore di Quindici".
- ^ "Degustazione di frittelle al Centro polivalente per disabili".
- ^ "Croatian Fritule | Christmas Cookie | recipes". www.clevelandwomen.com. Retrieved 10 January 2024.
- ^ "Jeste li čuli za crnogorske fritule? Ne upijaju ulje i gotove su za čas, isprobajte starinski recept iz Boke Kotorske!". Slobodna Dalmacija (in Croatian). 25 October 2023. Archived from the original on 3 September 2024. Retrieved 3 September 2024.
External links
edit- Photographs and cooking instructions
- Photograph
- Photograph
- http://www.clevelandwomen.com/house/rec-cccroat.htm
- http://www.theworldwidegourmet.com/countries/europe/croatia/fritters.htm Archived 20 September 2006 at the Wayback Machine