{{Infobox prepared food | name = Fritelli | image = Friteddi castagnini.jpg | caption = Fritelli castagnini | alternate_name = | country = France | region = Corsica | creator = | course = | type = Doughnut or fritter | served = | main_ingredient = wheat flour or Chestnut flour | variations = | calories = | other = }} '''Fritelli''' (singular ''Fritellu''), also '''Fritelle''' (singular ''Fritella'')<ref name=sil161/> are Corsican doughnuts or fritters made from fried wheat <ref name=sch123>Schapira (1994) p. 123</ref> or chestnut flour ('''Fritelle castagnine''').<ref name=sil113>Silvani (1991) p. 113</ref><ref>Robert I. C. Fisher Fodor's France 2005 page 639</ref> A preparation of the fritters is referred to as '''Fritelli di Casgiu Frescu''' with fresh cheese (or Brocciu)<ref name=sil161>Silvani (1991) p. 161</ref> or '''Fritelli di Salciccia''' with sausage.<ref>{{cite web|url=http://www.korsika-aktuell.de/korsika_speisen.php|title=Korsika - Insel der Schönheit (Retro)|work=korsika-aktuell.de|access-date=16 August 2015|archive-url=https://web.archive.org/web/20090928080458/http://www.korsika-aktuell.de/korsika_speisen.php|archive-date=28 September 2009|url-status=dead}}</ref>
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.<ref>[https://books.google.com/books?id=_7TPAAAAMAAJ&dq=fritelli+chestnut&pg=PA628 Volume 14] 1880 Scribners monthly page 628/ Richard Watson Gilder The Century illustrated monthly magazine, [https://books.google.com/books?id=8uoGAQAAIAAJ&dq=fritelli+chestnut&pg=PA628 Volume 19]</ref>
==See also== *List of fried dough *List of doughnut varieties *Bambalouni *{{Portal-inline|Food}}
==References== {{Reflist}}
==Sources== {{Commons category}} *{{cite book | last=Schapira | first= Christiane | title=La bonne cuisine corse | publisher=Solar | location = Paris | year=1994 | language=fr | isbn=2263001778 }}
*{{cite book | last=Silvani | first= Paul | title=Cuisine corse d'antan - Cucina corsa di prima | publisher=La marge | location = Ajaccio | year=1991 | language=fr | isbn=2865230937 }}
{{Doughnuts}}
Category:Doughnuts Category:Cuisine of Corsica Category:Corsican desserts Category:Chestnut desserts
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