Frittelle di Granturco Friulane
Friuli-Venezia Giulia — widespread, Carnival and All Saints tradition
Corn fritters from Friuli — a simple but historically significant preparation using fine polenta flour (fioretto) mixed with water, eggs, and sugar to make a thick batter, then fried in lard or oil to make small, golden fritters dusted with powdered sugar. Eaten for Carnival (Carnevale) and All Saints Day. The fritters may include raisins or dried figs; some versions in the Gorizia area use a small amount of grappa in the batter for fragrance. These are peasant festival food — simple, abundant, and eaten warm from the fat.