Frittella (doughnut)

*Fritula*
Type	Doughnut
Place of origin	Croatia; Italy; Slovenia;
Created by	Traditional
Main ingredients	Batter, rum, citrus zest, raisins, powdered sugar
	Media: Fritula;

*Frittella*
Type	Doughnut
Place of origin	Italy
Region or state	Friuli-Venezia Giulia; Veneto;
Main ingredients	Dough, raisins, orange and lemon peel
	Media: Frittella;

Frittella (pl.: 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. 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-Venezia Giulia, 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, frittella is called fritula (pl.: fritule) and is made particularly for Christmas. They are usually flavored with rum and citrus zest, containing raisins, and are topped with powdered sugar.^[8] A variant of the dish, called miške, is prepared in Slovenia.