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.
.jpeg) | |
| Type | Doughnut |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Dough, raisins, orange and lemon peel |
Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson[3] and a book about Venice from 1879.[4]
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.
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
edit.JPG) | |
| Type | Doughnut |
|---|---|
| Place of origin | |
| Created by | Traditional |
| Main ingredients | Batter, rum, citrus zest, raisins, powdered sugar |
In Croatia, frittella is called fritula (pl.: fritule) and is made particularly for Christmas. They are usually flavored with rum and citrus zest, containing raisins, and are topped with powdered sugar.[8] A variant of the dish, called miške, is prepared in Slovenia.
See also
edit
References
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 2024-01-10.
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 2006-09-20 at the Wayback Machine
 | This Italian dessert–related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |