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Fritelle / Fritule

Fritole Preparation
Preparing traditional fritoles aboard a cargo vessel at Christmas.



Alternate spellings: fritule, fritelle, frittelle, fritella.

Frittelle is the Italian name for fritters. Frittelle have other names in different parts of Italy. In Milan, they are called Chiacchiere. Liguria and Piemonte have Bugie. The Marche region has Sflappe and Frappe. They are also called Zeppole and many other names too. However, to paraphrase Shakespeare, if we call frittelle by any other name, they still taste as good. Source

Fritole (sweet fritters) are common in Venice during the period of carnival. They are also a typical sweet of the Istrian and Dalmatian regions. In Istria, they are also traditionally served for Christmas and Easter. They are a little heavy, but tasty, and go well with a good glass of medium sweet wine, either red or white. Fritole should be eaten the same day they are made for they become stale very quickly. Source

There are references to fritule in Croatia.

Fritoles can be made with OSO-ONO Fried Dessert Dough.

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