Italian Deep-fried Dishes

Fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will always include crustaceans and mollusks, typically shrimp and squid, and often paranza, which is a collective name for very sma... READ MORE

Widely considered to be one of Rome's best street foods, these breaded, deep-fried rice croquettes are in fact quite similar to the Sicilian arancini, but unlike which, Roman supplì are traditionally filled with mozzarella, and the... READ MORE

These crescent-shaped turnovers are traditionally prepared for the Carnival season, and even though it is believed that they originated in the Apulia region, panzerotti are extremely popular all across southern Italy. They resemble small calzone p... READ MORE

Assorted fried seafood known as fritto misto di pesce is hugely popular in Campania, but it is also found all over Italy. However, fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will alway... READ MORE

Arancini are big, golden rice balls filled with a savory combination of ingredients in the center. These balls are especially popular in Sicily. The fillings often include meat sauce with peas, dried prosciutto, cheeses such as mozzarella and peco... READ MORE

Pizza fritta, also known as fried pizza, is a popular Italian street food originating from Naples. To prepare pizza fritta, the dough (similar to traditional pizza dough, but allowed to rise longer, resulting in a lighter and fluffier texture) is ... READ MORE

Crocchè is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Add... READ MORE

These crunchy, deep-fried artichokes are a classic Roman side dish that originated in the oldest Jewish community in all of Europe, Rome's Jewish ghetto — hence the moniker alla Giudía. First, artichokes are trimmed and peele... READ MORE

Arancini al ragu or arancini al sugo is a traditional variety of arancini rice balls originating from Sicily. For this version, the arancini are typically stuffed with ragu and cheese, and sometimes peas. The ragu is made with ground beef, onions,... READ MORE

This pizza calls for deep frying the dough shortly before it is topped with marinara sauce, cheese, and basil, and then thrown into an oven for a final touch. The last step is said to imbue the pizza with a somewhat smoky, toasted flavor and make ... READ MORE

Hailing from Piedmont, fritto misto alla piemontese is a rich, traditional gourmet specialty that consists of a wide range of ingredients (both sweet and savory), which have been dipped in eggs and then breaded before being deep-fried until nicely... READ MORE

A representative of traditional Neapolitan cuisine, pizzelle napoletane are small deep-fried pizzas that are traditionally topped with tomato sauce, mozzarella or grated Parmigiano Reggiano cheese, and fresh basil leaves. Often referred to as ... READ MORE

Arancini al burro is a traditional snack or an appetizer originating from Sicily. These stuffed rice balls are coated with a crispy batter and deep-fried in oil. The al burro version is stuffed with ham or prosciutto, bechamel sauce, and mozzarell... READ MORE

Arancini alla Norma is a traditional variety of arancini originating from Catania, Sicily. These rice balls are stuffed with the ingredients that are used in a traditional dish called pasta alla Norma: tomato sauce with basil, eggplants, and ricot... READ MORE

U' pituni or pidone is a traditional street food originating from Messina. The pidone (python) is made from a thin half-moon shaped dough consisting of flour, lard, water, and wine. The dough is stuffed with tuma cheese, anchovie... READ MORE

Crocchette di patate e parmigiano are traditional Italian croquettes stuffed with potatoes and cheese. The dish is usually made with a combination of potatoes, grated Parmigiano-Reggiano, eggs, salt, pepper, flour, breadcrumbs, and olive oil. The ... READ MORE

Porcini impanati is a traditional dish that's especially popular in Calabria. It's made with a combination of porcini mushrooms, flour, eggs, breadcrumbs, salt, oil, and parsley. The porcini mushrooms are dredged in seasoned flour, dipped in eggs,... READ MORE

Arancini al pistacchio is a traditional variety of arancini originating from Catania and the area around Mount Etna. These rice balls are stuffed with a delicious pistacchio bechamel sauce made with Bronte pistachios that are grown near Etna. The ... READ MORE

Frittelle di stocco are traditional Calabrian fritters made from stoccafisso (stockfish), a staple in the region's cuisine. These savory treats are typically prepared by creating a batter of flour, water, and eggs, to which finely chopped, rehydra... READ MORE

Culurgiones Fritti are a delightful Sardinian specialty that involves frying culurgiones, a traditional stuffed pasta from the island. Culurgiones are similar to ravioli but are distinguished by their unique shape, often resembling a wheat spike o... READ MORE

Cavolfiore dorato is a traditional dish originating from the Veneto region. Also known as golden cauliflower, the dish is prepared with a combination of cauliflower, flour, eggs, butter, and pepper. The cauliflower is divided into flowere... READ MORE