Frittella (doughnut)
Introduction '''Frittelle''' (: '''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. They are fried in oil until golden brown and sprinkled with sugar. They are included in the British Museum Cookbook by Michelle Berriedale-Johnson and a book about Venice from 1879.
See also * List of doughnut varieties* List of fried dough foods* ''Frìtoła''
References
External links *  Photographs and cooking instructions*  Photograph*  Photograph