Fritti (Italian Deep-Fried Yeast Doughnuts)


My family and the people in my hometown in WV (largely composed of Italian Americans whose ancestors immigrated from Southern Italy) have been making these delectable doughnuts for years.  They are simply a yeast dough which is deep-fried and then dusted with granulated sugar.  My family calls them fritti.  In fact, everyone in my hometown calls them fritti.  Fritto in Italian is the past tense for the verb, friggere, which means to fry.  It is also a noun that means fried food.  Fritti is the plural of fritto. 
I've searched many Italian cookbooks and the internet for recipes for Italian doughnuts with the name fritti and found none. So I believe that fritti isn't their authentic Italian name but a name given to them by Italian Americans.  I did find several other names for these heavenly fried rings of dough - bomboloni, bombe fritte, grispelle, grispedde, crespelle, vecchiarelle, zeppole, and cuddurieddi. All recipes are similar and each yields a slightly different version of my family's version of fritti.  Regardless of what you call them, they are delicious and best eaten hot or warm.  They will forever remind me of home.
Makes 25 doughnuts



  • 1/4 ounce (2 envelopes) active dry yeast
  • 1-1/4 cups warm water (105 to 115 degrees)
  •  1/2 cup lukewarm milk
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup oil (or 1/3 cup vegetable shortening)
  • 5 cups all-purpose flour
  • 1 quart vegetable (or peanut) oil for frying



Step 1: Sprinkle the yeast over the 1/2 cup warm water, and let stand for 5 minutes, or until foamy.
Step 2: In a large bowl, mix together the yeast mixture, water, milk, sugar, salt, eggs, oil (or vegetable shortening), and 2 cups of the flour. Mix for a few minutes at low speed, or stir with a wooden spoon. 
Step 3: Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. 
Step 4: Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. 
Step 5: Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. 
Step 6: Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Step 7: Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). 
Step 8: Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts in granulated sugar while still hot, and set onto wire racks to drain off excess. Serve immediately.



My family too are Italian who settled in West Virginia. When we were kids my grandparent made these with us every Christmas. We called them Frittos. Fridos. Fritti. I have never been able to find the recipe and never got it from them before they passed away. I can't wait to try this!!!

My Grandmother made these and called them "frits" ((with an Italian accent). We are from western Pa. With extended family in West Va.which might explain the common name for these. I am so happy to have finally found this recipe after many years of searching. These look exactly like my grandmother's.

I'm also from WV,I can remember making these at a very young age and I'm teaching my Grand Angel so it can be carried on! We use confectioners sugar instead of the granulated.

I am looking for a recipe but not sure how to spell the name. I take care of a lady in WV who is Italian. She said her mom used to make a dessert called "pizza piattis". Again, not sure of the spelling. She said her mom would roll out the dough then put raisins, walnuts, sugar and cinnamon, then roll it up and make a circle, like a wreath. If anyone knows what this is and has a recipe, PLEASE let me know. Thank you!

Hi Eileen, I am pretty certain that the dessert you are talking about is called pita 'mpigliata. it's phonetically pronounced pita piatta. I've posted my family's recipe on this site. See link: My family usually rolls out the dough, adds the raisins, walnuts, etc. Then rolls it into a long roll. bakes it and then slices the roll after it's baked. I've also seen them make it the way you describe as well. Hope this is the recipe you are looking for. Happy cooking. Cheryl

My family in Clarksburg, WV used to make me these every time I went there and they always called them Fritis, but any time I tried to look them up, nothing ever appeared. I guess it really is a West-Virginian/Italian thing. I am so glad I found this recipe because I haven't been able to have these after my grandparents died. Thanks for sharing!!

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