Frittella (doughnut)

{{Short description|Italian doughnut}}

{{Use dmy dates|date=September 2024}}

{{Italics title}}

{{Infobox food

| name = Frittelle

| image = Carnival Frittelle (250677305).jpeg

| image_size = 250px

| caption =

| alternate_name = Frìtołe, fritule

| country = Italy

| region =

| creator =

| course =

| type = Doughnut

| served =

| main_ingredient = Dough, raisins, orange and lemon zest

| variations =

}}

Frittella ({{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.{{cite book |last1=Beaulieu |first1=Linda |url=https://books.google.com/books?id=fcQyWqvfOkcC&pg=PA16 |title=The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State |publisher=Globe Pequot |year=2005 |isbn=978-0-7627-3137-4 |page=16}}{{cite book |last1=Howell |first1=Charles Fish |url=https://books.google.com/books?id=EqIvAAAAYAAJ&dq=frittole&pg=PA310 |title=Around the clock in Europe: a travel-sequence |publisher=Houghton Mifflin |year=1912 |page=310}} They are fried in oil until golden brown and sprinkled with sugar.

Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson{{cite book |first1=Michelle |last1=Berriedale-Johnson |title=British Museum Cookbook |publisher=British Museum |year=1987 |page=113}} and a book about Venice from 1879.{{cite book |first1=William Henry Davenport |last1=Adams |url=https://archive.org/details/queenadriaticor00adamgoog |title=The queen of the Adriatic: or, Venice past and present |publisher=T. Nelson |year=1869 |page=[https://archive.org/details/queenadriaticor00adamgoog/page/n247 239]}}

File: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.{{cite web|url=http://venicetravelblog.com/2010/02/frittelle-venices-carnival-doughnuts.html|title=Frittelle: Venice's Carnival doughnuts|website=Venice Travel Blog}} Fillings include pastry cream, zabaione, and occasionally less common fillings such as apple or chocolate custard cream.

File: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.{{cite web|url=http://www.quindici-molfetta.it/tradizioni-molfettesi-tra-le-frittelle-di-san-martino-e-il-ricordo-di-un-lettore-di-quindici_20766.aspx|title=Tradizioni molfettesi: Tra le frittelle di San Martino e il ricordo di un lettore di Quindici|publisher=}}{{cite web|url=http://www.molfettalive.it/news/Attualit%C3%A0/164555/news.aspx|title=Degustazione di frittelle al Centro polivalente per disabili|publisher=}}