fritte

Fritte is the feminine plural form of fritto in Italian, used to describe foods that have been cooked by frying. It can function as an adjective or as a shorthand noun phrase on menus and in recipes, as in le patatine fritte or verdure fritte.

Etymology and meaning: fritto derives from the Italian verb friggere, meaning to fry. The participle fritto yields the feminine plural fritte when used to modify feminine plural nouns or when referring to fried foods in general. The term is commonly heard in everyday cuisine to indicate items prepared by frying, rather than by other methods such as boiling or grilling.

Usage and examples: on Italian menus, fritte indicates fried items, often listed as a category or as individual dishes. Common examples include patatine fritte (French fries), carciofi fritti (fried artichokes), and verdure fritte (fried vegetables). The phrase fritti misti refers to a mixed platter of fried foods, which can vary by region and season. In cooking, fritte can describe the result of the frying process—items that emerge crisp and golden when properly fried.

Preparation and variants: fried foods labeled as fritte may be prepared using deep-frying or shallow frying, typically in oil heated to roughly 170–190°C. In Italian practice, olive oil is traditional in many regions, though other cooking oils may be used, depending on the item and the culinary tradition. Dishes may be battered or breaded to enhance texture and flavor.

See also: fritto, fritta, frittura, fritti misti, patatine fritte.