Fritelli
Corsican doughnuts or fritters
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 a 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.
Sources and credits
This article is adapted from the Wikipedia article “Fritelli”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Friteddi castagnini.jpg by Friteddi Castagnini, CC BY-SA 4.0
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