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Frittella (: frittelle) is a type of Italian cuisine fried doughnut made from dough, typically with , 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. They are fried in oil until golden brown and sprinkled with sugar.
Frittelle are included in the British Museum Cookbook by Michelle Berriedale-Johnson and a book about Venice from 1879.
They are known as frìtołe in Venetian and frittelle or frittole in Italian language. Similar to Bombolone, 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. Fillings include pastry cream, zabaione, and occasionally less common fillings such as apple or chocolate custard cream.
In Friuli, 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.
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