fused or calcined material prepared as part of the batch in glassmaking.
verb (used with object), fritted, fritting.
to fuse (materials) in making frit.
the material used for making the glaze for artificial teeth
verb frits, fritts, fritting, fritted
(transitive) to fuse (materials) in making frit
“material for glass-making,” 1660s, from Italian fritta, fem. past participle of friggere “to fry,” from Latin frigere “to roast, poach, fry” (see fry (v.)).
A male homosexual; flit (1960s+)
[frit-l-er-ee] /ˈfrɪt lˌɛr i/ noun, plural fritillaries. 1. any of several orange-brown nymphalid butterflies, usually marked with black lines and dots and with silvery spots on the undersides of the wings. /frɪˈtɪlərɪ/ noun (pl) -laries 1. any N temperate liliaceous plant of the genus Fritillaria, having purple or white drooping bell-shaped flowers, typically marked in […]
[fri-tah-tuh; Italian freet-tah-tah] /frɪˈtɑ tə; Italian fritˈtɑ tɑ/ noun, plural frittatas Italian, frittate [freet-tah-te] /fritˈtɑ tɛ/ (Show IPA). Italian Cookery. 1. an omelet resembling a large pancake and containing vegetables, seasonings, and often ricotta, Parmesan, or other cheese. /frɪˈtɑːtə/ noun 1. an Italian dish made with eggs and chopped vegetables or meat, resembling a flat […]
[frit-er] /ˈfrɪt ər/ verb (used with object) 1. to squander or disperse piecemeal; waste little by little (usually followed by away): to fritter away one’s money; to fritter away an afternoon. 2. to break or tear into small pieces or shreds. verb (used without object) 3. to dwindle, shrink, degenerate, etc. (often followed by away): […]
[free-toh mee-stoh; Italian freet-taw mee-staw] /ˈfri toʊ ˈmi stoʊ; Italian ˌfrit tɔ ˈmi stɔ/ noun, Italian Cookery. 1. small pieces of meat, fish, or vegetables dipped in batter and deep-fried.