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Frittole is an Italian fried doughnut type of food made from dough, typically with raisins, orange peels, or lemon peel in it. They are eaten in and around the Friuli-Venezia Giulia and Veneto regions. However, they 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. They are included in the British Museum Cookbook by Michelle Berriedale-Johnson[3] and a book about Venice from 1879.[4] A Vendita Frittole is a fritter and liquor shop. [5]

Frittole
TypeDoughnut
Place of originItaly
Region or stateFriuli-Venezia Giulia and Veneto
Main ingredientsDough, raisins, orange and lemon peel

See also



References


  1. 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.
  2. Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
  3. Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
  4. Adams, William Henry Davenport (1869). The queen of the Adriatic: or, Venice past and present. T. Nelson. p. 239. frittola.
  5. Snyder, Franklyn Bliss (1916). A book of English literature, selected and ed, Volume 1. Macmillan. pp. 667& 907. frittole.


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