Glossary F

- Fritaje (Frtalje) : Fritaje also known as Frtalje refer to Slovenian egg omelettes eaten mostly in springtime which contain wild asparagus shortly fried together with Prosciutto or Pancetta, wild hops, and various herbs. Fritaje is eaten with bread or polenta.

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Fritelle refers to a Corsican snack food that is made with deep-fried chestnut flour, fennel and olive oil.

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Fritelle di mele is the Italian term for "apple fritters "

Fritelle di mele is pronounced "free-tehl-leh dee meh-leh"

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Friteuse / Fritteuse is the German word for "deep fryer" or deep fat fryer , a cooking implement used to deep-fry foods, like Beignets or Pommes Frittes (french fries)

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Fritot is the French for small organ meat fritter, where meat is partially cooked, then marinated in oil, lemon juice, and herbs, dipped in batter and fried just before serving. Fritot can also refer to any small fried piece of meat or fish.

Frittata comes to us from the Italian word "fritta" for "fried." It is made made from beaten eggs into which various ingredients (cooked and chopped vegetables, etc) are thoroughly mixed with cheese before cooking and the complete mixture is then fried slowly over a medium flame in extra virgin olive oil.

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Frittatensuppe refers to a clear soup containing small strips of pancake. Frittatensuppe which is a typical food in Vienna, Austria is made of clear chicken or beef broth with chives and thin crêpes/pancakes shredded into noodles.

Frittelle al formaggio is the Italian term for "Cheese fritters " generally served as antipasto

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Frittelle alle acciughe is the Italian term for "anchovy fritters ", fritters made from anchovies. It can be anchovies bound with egg and breadcrumbs, rolled and made into small, bite-

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Frittelle di banana is the Italian term for "banana fritters ", usually served as snacks

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