Frittella (doughnut)

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Frittelle
File:Carnival Frittelle (250677305).jpeg
Alternative namesFrìtołe, fritule
TypeDoughnut
Place of originItaly
Main ingredientsDough, raisins, orange and lemon zest
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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.

Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson[3] and a book about Venice from 1879.[4]

File:Frittelle di carnevale.jpg
Frittelle di Carnevale veneziane

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.

File:Fritulis.jpg
Fritulis

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

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File:Fritule(miske).JPG
Fritule (miške)
File:Fritule Badnjak 1209.jpg
Fritule made for Christmas Eve

In 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

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References

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