These are most delicious fried balls of dough that are typically served around Carnevale time in February. They go by different names and, depending on what region you come from, the dough is sometimes leavened (using yeast) and sometimes not. This recipe is for the ones without yeast, which ends up resulting in a lighter and airier frittelle, that are often filled with a verity of fillings - pastry cream, chocolate cream, coffee flavoured cream and my favourite, zabaglione. This is a recipe I have been using for a long time, it is similar to the one made on a show called Alex Polizzi’s Secret Italy. The picture below was taken in Venice not so long ago. We were quite happy to sample as many flavours of frittolli as we could find.