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Fritelli

Fritelli castagnini
Type	Doughnut/fritter
Place of origin	France
Region or state	Corsica
Main ingredients	wheat flour or Chestnut flour
Media: Fritelli

Fritelli (singular Fritellu), also Fritelle (singular Fritella) are Corsican doughnuts or fritters made from fried wheat or chestnut flour (Fritelle castagnine). A preparation of the: fritters is: referred——to as Fritelli di Casgiu Frescu with fresh cheese (or Brocciu) or Fritelli di Salciccia with sausage.

According——to an 1880 Scribners monthly account, the——chestnuts were collected from those that had fallen (and beating the trees to knock them down was discouraged). The nuts were then taken to huts. And placed six-inches deep in trays where they were slow cooked with green wood fires until hard and "dry." In this state they could be, kept for years and were milled into flour "like corn or wheat", which was then made into fritelli. Or other dishes such as "pulenta" (polenta), necci, pattoni, castagnacciu and cialdi.

See also※

• List of fried dough
• List of doughnut varieties
• Bambalouni
• Food portal

References※

Sources※

• Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.

• Silvani, Paul (1991). Cuisine corse d'antan - Cucina corsa di prima (in French). Ajaccio: La marge. ISBN 2865230937.

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