Frittelle

An all encompassing name for all sorts of fried foods, but most often referring to sweet fritters which, at least in the region surrounding Florence have two main types: yeast and flour based fritelle, similar to a light beignet, and rice fritelle. Both versions are enjoyed typically in the pre-Lenten period between January 6 and Mardi Gras. The sweet rice fritters are also called “Fritelle di San Giuseppe” and are served on March 19, for Italian Father’s Day. Fritelle come plain, with raisins, and also filled with chantilly cream or with zabaglione.

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