Frittella (doughnut)
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| Alternative names | Frìtołe, fritule |
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| Type | Doughnut |
| Place of origin | Italy |
| Main ingredients | Dough, raisins, orange and lemon zest |
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Frittella (Template:Plural form: 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]
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
In Croatia, frittelle are called fritule (Template:Singular: 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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- List of Italian desserts and pastries
- List of doughnut varieties
- List of fried dough foods
- Nun's puffs
References
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- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
- ^ Page Module:Citation/CS1/styles.css has no content.Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
- ^ Page Module:Citation/CS1/styles.css has no content.Adams, William Henry Davenport (1869). The queen of the Adriatic: or, Venice past and present. T. Nelson. p. 239.
- ^ Page Module:Citation/CS1/styles.css has no content."Frittelle: Venice's Carnival doughnuts". Venice Travel Blog. Archived from the original on 12 November 2023. Retrieved 8 June 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Tradizioni molfettesi: Tra le frittelle di San Martino e il ricordo di un lettore di Quindici".
- ^ Page Module:Citation/CS1/styles.css has no content."Degustazione di frittelle al Centro polivalente per disabili". Archived from the original on 14 July 2020. Retrieved 8 June 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Croatian Fritule | Christmas Cookie | recipes". www.clevelandwomen.com. Retrieved 10 January 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Jeste li čuli za crnogorske fritule? Ne upijaju ulje i gotove su za čas, isprobajte starinski recept iz Boke Kotorske!". Slobodna Dalmacija (in hrvatski). 25 October 2023. Archived from the original on 3 September 2024. Retrieved 3 September 2024.
External links
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- Photographs and cooking instructions
- Photograph
- Photograph
- http://www.clevelandwomen.com/house/rec-cccroat.htm
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