Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
fritters alla Romana
Fritters alla Romana (Laziali fried sweet dough made with breadcrumbs, eggs and raisins)
Originated from: Rome, Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

Printer Friendly Version


For batter
4 eggs
6 ounces breadcrumbs
2 ounces castor-sugar
2 ounces sultanas

butter to fry

For garnish


Beat four yolks of eggs with six ounces of breadcrumbs soaked in milk and strained; add two ounces of castor-sugar and two ounces of sultanas cut up.

Mix all into a firm paste; make into small cakes, flour, and fry in boiling butter a golden colour on each side, turning with blade of knife.

Arrange on a dish, and sprinkle with castor-sugar.


The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

Back to main list