Fritelli
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| Type | Doughnut or fritter |
|---|---|
| Place of origin | France |
| Region or state | Corsica |
| Main ingredients | wheat flour or Chestnut flour |
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Fritelli (singular Fritellu), also Fritelle (singular Fritella)[1] are Corsican doughnuts or fritters made from fried wheat [2] or chestnut flour (Fritelle castagnine).[3][4] A preparation of the fritters is referred to as Fritelli di Casgiu Frescu with fresh cheese (or Brocciu)[1] or Fritelli di Salciccia with sausage.[5]
According to a 1880 Scribners monthly account, the chestnuts were collected from those that had fallen (and beating the trees to knock them down was discouraged). The nuts were then taken to huts and placed six inches deep in trays where they were slow-cooked with green wood fires until hard and dry. In this state they could be kept for years and were milled into flour "like corn or wheat", which was then made into fritelli or other dishes such as "pulenta" (polenta), necci, pattoni, castagnacciu and cialdi.[6]
See also
- List of fried dough
- List of doughnut varieties
- Bambalouni
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References
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- ^ a b Silvani (1991) p. 161
- ^ Schapira (1994) p. 123
- ^ Silvani (1991) p. 113
- ^ Robert I. C. Fisher Fodor's France 2005 page 639
- ^ Page Module:Citation/CS1/styles.css has no content."Korsika - Insel der Schönheit (Retro)". korsika-aktuell.de. Archived from the original on 28 September 2009. Retrieved 16 August 2015.
- ^ Volume 14 1880 Scribners monthly page 628/ Richard Watson Gilder The Century illustrated monthly magazine, Volume 19
Sources
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- Page Module:Citation/CS1/styles.css has no content.Schapira, Christiane (1994). La bonne cuisine corse (in français). Paris: Solar. ISBN 2263001778.
- Page Module:Citation/CS1/styles.css has no content.Silvani, Paul (1991). Cuisine corse d'antan - Cucina corsa di prima (in français). Ajaccio: La marge. ISBN 2865230937.
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