|Place of origin||Italy|
|Region or state||Friuli-Venezia Giulia and Veneto|
|Main ingredients||Dough, raisins, orange and lemon peel|
Frittole is an Italian fried doughnut type of food made from dough, typically with raisins, orange peels, or lemon peel in it. They are eaten in and around the Friuli-Venezia Giulia and Veneto regions. However it is known to be founded 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. They are included in the British Museum Cookbook by Michelle Berriedale-Johnson and a book about Venice from 1879. A Vendita Frittole is a fritter and liquor shop. 
- Beaulieu, Linda (2005). The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. Globe Pequot. p. 16. ISBN 978-0-7627-3137-4.
- Howell, Charles Fish (1912). Around the clock in Europe: a travel-sequence. Houghton Mifflin. p. 310.
- Berriedale-Johnson, Michelle (1987). British Museum Cookbook. British Museum. p. 113.
- Adams, William Henry Davenport (1869). The queen of the Adriatic: or, Venice past and present. T. Nelson. p. 239.
- Snyder, Franklyn Bliss. A book of English literature, selected and ed, Volume 1. pp. 667 & 907.
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