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| Type | Doughnut |
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| Place of origin | Italy |
| Region or state |
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| Main ingredients | Dough, raisins, orange and lemon peel |
Frittelle (sg.: frittella) are 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, 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.
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 frìtołeinVenetian and frittelleorfrittoleinItalian. They are served only during Carnival. Similar to bomboloni, they are round, yeast-risen fried pastries. Frìtołe are served 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.
InFriuli, they are called fritulis.
In the city of Molfetta, located in the province of Bari, Apulia, frittelle (sometimes spelt "frittelli") is used as another name for panzerotti.[6][7][8]
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| Type | Doughnut |
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| Region or state | Croatia, Italy, Slovenia |
| Created by | Traditional |
| Main ingredients | batter, rum, citrus zest, raisins, powdered sugar |
In Croatia, they 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.[9] A variant of the dish, called miške, is prepared in Slovenia.
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