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I love fritters

I really, really do.

While I will eat pretty much anything described as a fritter when out and about, at home, I tend to make veggie versions, and fry in a little bit of olive oil in a skillet, rather than deep fry (so much splatter, so much oil - I'd rather pay others to do it for me). My ideal fritter is soft in the middle, and crisp on the outside.

Have been experimenting with semolina as a crumbing agent, with good results.

Currently in rotation:
arancini - leftover risotto formed into balls, piece of cheese on the inside, floured, egged, crumbed, fried
fried tomatoes - egged and crumbed and fried. Green or ripe (from a recent discussion on this board)
corn fritters
pea falafels
rice fritters - either leftover rice, or rice cooked in leftover vegetable soup, with added flavourings (onion, garlic, herbs, whatever) bound with egg into patties, crumbed and fried

I'm hoping to figure out potato rosti, pumpkin fritters and pasta fritters in the near future.

any other recipes/ideas to share?

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  1. come on - no other fritter enthusiasts out there?

    1 Reply
    1. re: Gooseberry

      We can throw down on fritters but.... I just really don't like to deep fry. I have successfully browned fritterish things in a high temp oven spritzed with pam.
      Most recently: I made steamed dumplings and there was no room left in the basket so with the last 2 skins I made egg rolls, spritzed, baked and they were good.

    2. gooseberry, i love fritters (fried patties -- how can one go wrong?!)

      with your corn fritters, do you just use flour, or have you ever added some fine-grind yellow corn meal or masa? they are good with a little cheese, or crab, or pimento.

      when she used to cook, my mom made salmon patties, but added green onions and fresh corn kernels (she used flour and egg as the binder).

      you make ripe tomato fritters? lots of bread crumbs? onions? like a little fried panzanella: yum!

      to gild the lily, i love remoulade or roasted red pepper aioli as dressings.

      5 Replies
      1. re: alkapal

        Hi Alkapal

        I use a mixture of flour and cornmeal for corn fritters. I find too much flour (unless we're talking more flapjack than fritter here) makes them a bit too gummy, and too much cornmeal makes them too gritty. Key ingredient is fresh corn off the cob.

        The fried tomatoes come from this discussion:
        There's something beautiful about a room temp, juicy tomato encased in a hot, crunchy crust. There, semolina is my preferred crumbage!

        We had good success with dipping fritters in teh herbed aioli from the tomato sandwich thread, but usually I use some thick buglarian yoghurt with things mixed in, or SO likes to make a little yoghurt-mayo-sweet-chili-sauce-hot-sauce-chutney combo for sweet-spicy-tangy dipping. I imagine a romesco would also be awesome.

        1. re: Gooseberry

          have you tried a touch of cayenne in corn fritters? Yum!

          1. re: Cowprintrabbit

            I have. It's a great flavour pairing. I also like dried mustard, or smoked paprika, as substitutions.

        2. re: alkapal

          My mom made the same salmon patties but she used cream cheese as the binder. So good!

        3. I'm not too keen on fritters myself, though I do make ricotta-orange fritters and bean sprout fritters with shrimp on occasion.

          3 Replies
          1. re: JungMann

            Ricotta Orange Fritters? Sound Lovely... a recipe, perchance???

            1. re: ideabaker

              3 eggs, lightly beaten
              1 tsp. orange zest
              1 tbsp. orange juice
              16 oz. ricotta
              1/2 c. all-purpose flour
              1/2 c. sugar
              2 tsp. baking powder
              1/8 tsp. salt
              Corn or canola oil
              Confectioners' sugar

              Combine first 7 ingredients. Heat oil in a deep fryer, wok or saucepan. Ladle generous tablespoon batches of batter into the heated oil and deep fry, turning once, until golden. Do not crowd. Drain and cool on paper toweling. Dust with confectioners' sugar and serve.

              1. re: JungMann

                Nice little riff on Frittelle di Ricotta! The classic Ricotta fritter utilizes lemon zest and brandy but I can roll with a maltese twist although I would work some Grand Marnier or Cointreau in there.

          2. These are our favorite onion fritters - much easier than homemade onion rings.

            3/4 C. flour
            1 T. sugar
            1T. cornmeal
            2 1/2 C. finely chopped onions
            2 t. baking powder
            1 t. salt
            3/4 C. milk

            Mix dry ingredients, then add milk. Batter should be failry thick. Add onions and mix thoroughly. Drop tablespoons full into hot oil. (I use my cast iron skillet for this.) Flatten slightly when you turn them. Drain on paper towel.

            16 Replies
            1. re: Pampatz

              oh, good idea, pampatz. can you use self-rising flour instead of plain flour plus baking powder and salt?

              ooooh, think of a fritter napoleon, with a thin batter fritter of onion, one of green tomato, a slice of fresh tomato, with an aioli, and pico de gallo coulis around the bottom. cilantro sprig on top. chow alert!!

              1. re: alkapal

                I'm surprised you didn't offer up a good recipe for onion bhajji or pakora! Aren't those fritters as well?

                1. re: JungMann

                  i guess, but i'm not crazy about bhaji, or even pakora. i guess they qualify as fritters. (now i have to do etymological search!) fritter: "something fried" (what a revelation ;-D) http://www.etymonline.com/index.php?s...

                  i think of bhaji almost in the same category as a hush puppy. it is puffier and more bready than a fritter, per se. and pakora seems to be more focused on the batter simply covering large pieces of veggies -- vs. the veggies being more uniformly chopped. am i right? i've just never had good ones, maybe. i like the spicing in this recipe: http://allrecipes.com/Recipe/Crispy-V...

                  1. re: alkapal

                    The bhaji I've had were not so much hush puppies as they were simply onion pakora, almost like Indian onion rings. And as for the size of vegetables, you can certainly go small if that's what you want in your pakora. One of the few pakora I like takes chopped spinach and cauliflower through a light and spicy batter. With a little chutney on the side, it's great!

                    1. re: JungMann

                      I think bhaji is what people from Bombay call pakoras, but they are one and the same. Incidentally, in some places bhaji means any veg dish (like sabzi or tarkaari= bhaji). I think you can make a bhaji/pakora in many different styles, like chopped vegetable strips covered in batter, a whole piece of veg or a veg wedge dipped in batter, or a hush puppy like fried dumpling would all be types of pakora/bhaji. One would think the Bombay bhaji must have a veg in it??? But I don't think it is required. I dunno. I have also heard some people say bhajiya...don't know what that denotes either. They are all pakoras to me, anyway.

                      1. re: luckyfatima

                        Interesting to know that pakora can come in different styles. I've had the range of different bhaji you describe, but I'm used to pakora being mostly batter with some vegetable strips or pieces. I hadn't even heard of bhaji until I came to NYC (we always called fritters pakora) -- and truth be told I rarely eat this type of vegetable -- so it's illuminating to have it back on my radar with an interesting backstory.

                        Is the word bhaji more widespread than just Bombay? I've had bhaji at several of the (in)famous establishments in NYC and judging from the food, the proprietors are probably not Mumbaikars (and perhaps not even Indian!).

                        1. re: JungMann

                          I saw on TV once something about the English onion bhaji. Maybe there is some menu moniker influence from the popularity of that. I am sure there is a bhaji/pakora linguistic dividing line in the Hindi speaking regions just as in the US we have the pop/soda geopgraphic dividing lines!

                          I don't think bhaji is used in Pakistani Urdu except for by some people as vegetable dish...it would be just pakora.

                          1. re: luckyfatima

                            Hmm... a pakora here (South Africa) is different from the bhajis I've had in the UK.

                            I think the king of Indian fritters might have to be the harabara kebab (say that five times fast for a tongue warm up); vegetarian, multicoloured, spicy. Yum!

                            1. re: Gooseberry

                              Harabara sound great! Do you have a recipe you like?

                2. re: alkapal

                  I'm sure that you could. Aioli sounds terrific. DH now wants your fritter napoleon.

                  I don't have any self-rising here (we are in Mexico for a month), but DH saw what I was writing and requested the onion fritters for supper tonight. They were as good as I remembered.

                  1. re: Pampatz

                    i've got a green tomato and a red onion. fritters tomorrow!

                3. re: Pampatz

                  Hi pampatz, I reallylike this idea. Is te finished product more like a flapjack or is it coarser-bittier in texture, and does the frying cook the onion slightly?

                  1. re: Gooseberry

                    Definitely not flapjack texture. The batter heaps on a tablespoon and holds its shape. I only use about 1/2" of oil to fry, so this is not deep-fat frying, more like pan frying. There is more onion than batter and the onions do cook slightly.

                    1. re: Pampatz

                      Made these tonight. Worth noting for others that this quantity feeds four as a side dish.

                      We liked how sweet the cooking made the onion. I only used 1 1/2 tsp baking powder, and needed to add a bit more flour to bind. I think next time I will sub in more cornmeal for flour - we liked the cornmeal flavour.

                      Thanks for sharing the recipe.

                  2. re: Pampatz

                    I'm thinkin' that this would be good with zucchini in place of the onions and, maybe some grated parm. in the batter.

                    1. re: yayadave

                      I'd say definitely salt and squeeze the zukes first, dave, or even saute them in some sweet butter. Since the batter insulates the onions/zucchini quite well, they're not going to cook a lot when you cook the fritters. It worked with the onions because there was jsut enough heat to take the raw edge off them, but they were far from cooked. With something with a milder flavour, like zucchini, I'd want to intensify the flavour a bit first.

                  3. I love fritters too (espcially, obviously, Clam Fritters). I make my corn fritters with NO flour. Light and lovely and you gotta eat them quick.

                    I noticed you mentioned Rosti. I read a Cooks Illustrated article a few years back that says to rinse/soak them well in ice water, drain and towel wrap them to squeeze out the excess water/starch, BUT then add back some cornstarch to help them bind. I've been doing them that way ever since and they almost always come out perfect, never gluey.

                    7 Replies
                    1. re: FriedClamFanatic

                      i'd forgotten about fried clams! are they done fritter style? i used to love howard johnson's all-you-can-eat fried clam fridays. crunchy, chewy, savory sweet clams. yum.

                      1. re: alkapal

                        I guess it's heresy, but I saute fritters (corn, salmon, etc.). They're not half bad.

                        But I wonder, is it possible -- again, heresy -- to saute hushpuppies?

                        I love hushpuppies, but I don't fry anymore.

                        1. re: dolores

                          dolores, what do you mean by saute? just fry in a little oil? i think hushpuppies will be actually oilier if they are sauteed or pan-fried. the hot deep fat fry is essential, imo. let us know your experience, please.

                          but think about it, hushpuppies are basically just deep fried cornbread blobs with minced onions in the batter. try making your cornmeal in mini-muffin pans, and use a "misto" to mist the cornmeal fritter with some corn oil near the end of baking to get a nice crust. maybe remove from the tin once they've firmed up, and put on a baking sheet where they can get crispier all-round?

                          other fritters i don't think necessarily have to be deep fat fried. most "fritter"-like things i do, i use the cast iron skillet.

                          1. re: alkapal

                            alkapal, yes, just fry in a little olive oil or butter. I'll now have to look up the ingredients of a good hushpuppy, and give it a try. Corn meal and onions and a liquid? Sounds like something I could approximate.

                            I use a wok -- heresy I know, but I never rose to the skill level of a cast iron user -- to saute, so I use just a little olive oil or butter and watch it closely. The salmon croquettes I make are decent (for me, anyway), so hushpuppies 'just' might work.

                            1. re: dolores

                              see if this hushpuppy works for you.

                              if you've got vidalia onions, i'd use them finely chopped instead of the green onion. we just used cooking onions growing up.

                              1. re: alkapal

                                Thanks alkapal, they look delicious.

                        2. re: alkapal

                          Technically, (with a grin) HoJo's were clam strips! I'm a full-bellied Ipswich type of guy!

                          But clam fritters are mostly a Rhode Island thing. Chopped up clams, onions and some green pepper in a hushpuppie type batter. i like to make a slightly hot/sweet sauce to go with them, but in the days long ago when I went surfing in Narragansett or Newport, we down a dozen with just some salt

                      2. Oh gooseberry, I'm a huge fan of my mother's corn fritters. They completely remind me of being a kid in my mom's kitchen. I don't make them b/c, like u, I'm not big on the mess created when frying. I'd rather someone else do it for me. I also enjoy potato pancakes like mom used to make w/ leftover mashed potatoes w/ a thin slice of onion pressed into one side and fried.

                        What about sweet potato fritters? I've never had them but I just got a low country cookbook and they use sweet potatoes for everything! They're also big on hushpuppies and conch fritters.

                        How about black bean falafel w/ a southwestern twist?

                        1 Reply
                        1. re: lynnlato

                          I like the idea of a black bean falafel (good colouring!), although I'll have to cook black beans from scratch, since we don't get them regularly in tins here (South Africa - a bit far from the southwest!).

                          For some reason, I'm particularly taken with the idea of a thin onion slice pressed into one side of your mother's potato pancakes. Must try emulate that.

                          I've seen pumpkin flapjacks, which could certainly work with sweet potato, and I've seen sweet potato rosti (think there's a recipe in the Zuni Cafe book), but not a chunky sweet potato patty-thing. Definitely worth experimenting with.

                        2. Some of us (well, maybe only one) are wondering what's the differance between fritters, hush puppies, and zepolis.

                          9 Replies
                          1. re: yayadave

                            Hi Dave, never heard of zepolis - enlighten me? I'm guessing they're an Italian-American thing?

                            As for hush puppies, also American, although I'd consider them a relative or kissing cousin of our chili bites, which you can get dry ingredients premixed, and you just have to add the wet and deepfry. They're like deepfried batter, puffy, crisp on the outside and heavy as all hell.

                            But fritters... I think it's a case of zepolis and hush puppies are fritters, but not all fritters are hush puppies and zepolis. Fritters are at the top of the classification chain, a genus if you will.

                            And for me, they need to be crispy outside (At least on the edges) and soft on the inside, fried with fat (oil, butter, etc), and for the purposes of home cooking, not deepfried. I think alkapal above called them 'fried patties', which works for me.

                            1. re: Gooseberry

                              Ooooh, Gooseberry, any upcoming Italian festivals in your area? They usually have a stand with zeppoli (fried dough with powdered sugar) at them. Yes, they're Italian-American.

                              Chili bites? Sound delish....not here in New York, I'm afraid. Neither do they appreciate hushpuppies here....or banana pudding, or grits, or gizzards, or biscuits. :(

                              Fritters, in my family, were always a batter with an ingredient thrown in -- corn, salmon, e.g., and then deep fried. Zeppoli (or in my family, pizza fritte) only differed in whether they had anchovies or not inserted in the dough before it was fried.

                              They are delicious, fresh and hot. If you can't find them, you can always make your own pizza dough, tear of chunks, and deep fry them.

                              1. re: dolores

                                I love zeppole but have yet to find them outside of the NYC area. Well, not true. ONCE I saw a zeppole stand at a festival in Boston's North End but never saw it again at any other festival. I surmised that it was the Brigadoon of Street Fair Vendors.

                                I've been meaning to use my fryer to make fried pies. Yummm.


                                1. re: Chris VR

                                  When we first moved to FL I would crave zeppole (we call them ZAPE La's) and so my sister made them one Christmas and now she is stuck doing it yearly since our Mom has passed. It's the one time of year I will just sit there and eat sweet fried things with no worry of treadmill penance. I will eat them until they are gone.

                                  Funny story- we were going to the local Walmart late one summer night here and I serioudly flipped out because there was a stand that had big neon lit signs announcing "FRIED DOUGH". I rolled down my window, smelled hot grease and flung the car door open before my husband could stop. He was asking me to calm down and I was screaming "NO! I have to GO!! It's FRIED DOUGH! ZAPE LA'S BABY-I'LL MEET YOU THERE!!"
                                  So I begin sprinting across the parking lot, leaping over shopping carts- dodging old ladies in motorized scooters...I'm flying- you can't stop me. I get in line behind a guy with a mullet, and I'm wheezing, holding my side (FL parking lots are all theme parked sized) and hoping I have enough cash-no idea where my purse is but I didn't care, we'd work it out, me and my new friend the fried dough man (winky, wink).


                                  Mullet orders 2 elephant ears. I'm watching like he's being handed the Christ child-mentally shouting 'don't drop it! don't drop it!! only 2? What's with the ear?' And I see it. It's like a weird wad of fried dough- a blob. A blob!! Like a funnel cake's funky, looser cousin.
                                  It's most especially NOT a mound of small, poofy, crispy yet soft, lightly fried ball of melt in your mouth sweet deliciousness shaken in a paper bag with just the right amount (a LOT) of powdered sugar.
                                  I just stood there as the guy then asks for mustard. As I reached over to SMACK HIM for wanting mustard, my husband arrived.
                                  I remember just SCREAMING at my poor guy out of total frustration and disappointment "It's NOT a zape la. It's freakin fried dough just like the sign says. And HE's gonna put MUSTARD on it!!!"
                                  My husband slowly led me away, rubbing my back and promising to go back and 'deal with the mustard guy' later...

                                  1. re: Boccone Dolce

                                    lol brought back memories of my boyfriend flat out running through the local mall, thinking haagen dazs was going to close before he got there, and me attempting to keep up, despite the fact I'm 5"2 with the shortest legs ever.

                                    I thought he was crazy at the time, but I might've joined you on a companionable sprint in pursuit of fried dough...

                                    1. re: Boccone Dolce

                                      Boccone Dolce, it sounds like you like food like I like food.

                                      And get as equally upset when food ain't what it should be.

                                      GOOD story, realllly good story. I was right there with you.

                                  2. re: dolores

                                    When you called them pizze fritte, I understood what you meant. I think I've tried them somewhere, but can't remember where.

                                    I'm in South Africa. Chili bites are a batter with fresh chili (or dried), deepfried. And vetkoek (translates directly- and accurately- as fat cake) is like a doughy doughnut either served sweet or savoury (brilliant with frikkadels, mini meatballs).

                                    I think if a zeppole met a vetkoek or chili bite, they'd be fast friends.

                                    1. re: Gooseberry

                                      Gooseberry, vetkoek and chili bites sound wonderful. Interesting how similar foods make their way around the world.

                                      1. re: dolores

                                        Well, I don't think it takes a genius to think: dough. To heck with baking it - what will happen if I fry it in oil?

                                        But I do think it takes a greedy chowhound!

                              2. how about a korroke (croquette)? thats kind of like a fritter

                                2 Replies
                                1. re: bitsubeats

                                  I've only ever seen deep fried croquettes. Which I will, for the greater good, eat in mass quantities while at a function/in a restaurant/on the go, but breaks the No Deep-Frying At Home Rule.

                                  1. re: bitsubeats

                                    I panfry korokke, not the processed ones you can buy, but homemade kurimi or potato and ground meat ones. Served over thinly sliced cabbage or on salad, two or three can make a meal with a cold vegetable side.

                                  2. it is a continuum. main ingredient, filler, binder, yeast or no?, egg or no?, main ingredient in mince or chunks (or whole slices)? deep fried, pan fried, baked? (i'm not getting any steamed fritter concepts. shumai has a skin, not a batter binder.)

                                    fritters i think of as vegetable-based. chopped and bound together with some type of flour and/or egg. but i think there are seafood fritters, etc. a looser batter than the drier, more "moundlike" croquette? fried, somehow.

                                    croquettes as meat/fish with binder and fried,

                                    hushpuppies are a quick, deep fried bread.

                                    zepolis? a yeast bread deep fried, like a beignet. http://en.wikipedia.org/wiki/Beignet

                                    3 Replies
                                    1. re: alkapal

                                      hmmm, korean's do a nice fritter where they take potatoes, chop them into matchsticks, dip them in batter and then deep fry them. Kind of a more rustic latke. I also enjoy them when they are done with sweet potato as well. Goes very well with a vinegar soy dipping sauce and an ice cold beer.

                                      1. re: bitsubeats

                                        The Vietnamese make a sweet potato version with shrimp in a rice flour batter. Crispy, and dipped into nuoc mam and wrapped in lettuce and/or herbs, delicious!

                                      2. re: alkapal

                                        ooh, I love beignets!

                                        I think it's a thin line between a patty and a cake. Like fish cakes, which are often fried, but don't strike me as a fritter. Not flat enough, perhaps?

                                        And flapjacks, which are fried like fritters, but also seem to be their own category, since they're cakier rather than crisp.

                                        Similarly, I adore yorkshire pudding, which is crispy outside, soft inside, and baked in oil. But fritter? I don't think so.

                                        Perhaps the family tree would go like this:

                                        things bound with batter
                                        fritters deep-fried baked cakey things
                                        II II II II
                                        cornF,ricottaF,latkes croquettes,onion yorkshire pud flapjacks,healthy
                                        rings,hush versions of the other
                                        puppies,beignets, categories
                                        pakoras, chillibites

                                      3. Shrimp fritters are a favorite , served with either fresh lemon or a spicy aioli.

                                        1. I love fritters! And like you, I am not very fond of frying either. But all my favorite childhood snacks involved frying. One of the most common street style fritters - bean spourts fritters. Mixed with some chives and chillies and sometimes, few pieces of shrimp. Or, just 1 shrimp on top of the fritters.

                                          1. Zucchini ('tis the season) grated, salted (lightly!), leave to sit for about 10 minutes, then squeeze until not soaking wet but still moist. Add flour (or fry-powder) and pan fry.

                                            Dried mung beans or Indian green lentils; soak until they are twice their size. Grind up in blender or food processor. Add stuff like pork (pre-cooked, salted cabbage, chives) and pan fry with generous amount of oil.

                                            shredded zucchini, carrots, onions, potatoes, sweet potatoes -- toss, take a forkful; then batter and deepfry -- it makes for a very pretty, almost lacy fritter

                                            3 Replies
                                            1. re: oryza

                                              I've done the zucchini fritters before, recently did a carrot one too (better if you lightly stirfry the carrot first for flavour). I've found I don't like adding flour though - gets gloopy. For some reason, seems to be less gloopy if I use chickpea flour, so I keep that on hand for emergency fritter making.

                                              My pea falafel recipe initially called for grinding dried split peas into a flour. Seriously. Like putting ball bearings in a blender. So I now use the chickpea flour instead. I don't know why it didn't occur to me to soak them first. That's totally genius. Definitely want to try that. Thanks for the idea!

                                              1. re: Gooseberry

                                                Chikpea flour? Sounds like a must-try; I can envision the texture and flavor already

                                                1. re: oryza

                                                  Rice flour also seems to work, but I like the leguminous flavour of the chickpea flour.

                                            2. If you want pasta-based fritters, there's the ever-popular deep fried balls of mac and cheese (chilled first to permit scooping/shaping and dipping in crumbs) :)

                                              1. now, why can't we consider this lebanese pumpkin kibbeh as a fritter? http://fooddownunder.com/cgi-bin/reci...

                                                2 Replies
                                                1. re: alkapal

                                                  it meets with my nod of approval. even if it makes me think of doggy kibbles.

                                                2. Oh wow, pumpkin fritters sound freakin' fantastic! Here's my two cents:

                                                  The Best Zucchini Fritters Ever

                                                  Zucchini is mixed with onion and cheese into some heavenly fritters.


                                                  1 large zucchini, finely chopped
                                                  1 small onion, chopped
                                                  3 eggs, beaten
                                                  1/2 C. freshly grated Romano cheese
                                                  1 C. 2% milk
                                                  2 C. all-purpose flour
                                                  Salt and pepper to taste
                                                  Garlic powder to taste
                                                  Onion powder to taste
                                                  Dried parsley (optional)
                                                  1/4 C. vegetable shortening


                                                  In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley. Heat about 1 Tbs. of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

                                                  Yield: 30 servings

                                                  1. Technically not a fritter, but you could make it that way. Similar, in a way to your arancini, but not vegetarian:

                                                    Take some prepared boudin (cajun, not parisian) and mix in some tart feta. Roll into balls, egg and crumb, and deep fry. We call these things "boudin balls." You could make a fritter version as well. It will blow your mind.

                                                    3 Replies
                                                    1. re: rudeboy

                                                      I reread Calvin Trillin's seminal essay on the topic of Cajun boudin, "Missing Links", only last night! Sounds deadly but delish...

                                                      1. re: Gooseberry

                                                        It is remarkably delicious. I've made them for parties and they get devoured. I think I'll try (out) a fritter version (on the family) next.

                                                        I looked for that article, but I can only find the abstract.

                                                        1. re: rudeboy

                                                          It's also available in his book of essays, "Feeding a Yen". Definitely a worthwhile purchase - his essays are funny and well written, and all about his food obsesions.

                                                    2. gooseberry, look at this blog: http://www.jemangelaville.com/
                                                      the corn fritters looked awesome. most of the other food, too!

                                                      3 Replies
                                                      1. re: alkapal

                                                        All of these are very interesting & informative posts to me for my fritter knowledge & experience is very limited. Have had a few corn fritters which were OK, but just not my very favorite food. From all these posts, I'm wondering if what I thought all these years was a fritter which I loved was actually that or was something else. A standard Navy breakfast was called pineapple fritters - little balls or clumps of fried dough containing pineapple chunks which were served with maple syrup - so delicious - as good as or better than any pancakes or waffles. Was actually my favorite Navy breakfast. Never heard of or saw them served anywhere else. I surely need to broaden my fritter knowledge & experience - perhaps try to make the pineapple fritters in lieu of some waffles or pancakes - and definitely try to get into some of the so delicious sounding vegetable and/or spicy fritters mentioned in these posts. Reading these posts has been a most worthwhile learning experience. Thanks, all.

                                                        1. re: alkapal

                                                          oooh, I love corn fritters. Never occured to me to add cheese, though, which sounds a stellar addition. I'll try this as soon as corn season starts here...

                                                          1. re: alkapal

                                                            I tried these corn fritters and absolutely loved them. I was little skeptical about the cheddar, but it blended very well. The one change I made, instead of AP flour I added rice flour which made them crispy!

                                                          2. this chile fritter is not what i normally would call a "fritter," but it looked so darn tasty, i thought i'd mention it here: http://www.gelskitchen.com/blog/recip...

                                                            btw, i came upon the link by looking at "foodgawkers" website. recommended. http://foodgawker.com/

                                                            ...and i got that link from the EXCELLENT thread here on chow about great food blogs: http://chowhound.chow.com/topics/507674

                                                            1. corn is on sale big time now (12 ears for 2 dollars), so i'm going to make some fresh corn fritters this weekend. anyone have some "add-in" ideas? minced pimento? chiles? shrimp?

                                                              1 Reply
                                                              1. re: alkapal

                                                                Corn fritters with blueberries added to the batter are great for breakfast.

                                                              2. There's a kind of Asian dumpling (I've read it as Thai, who knows where it originated) that basically takes leftover ingredients that would go into regular dumplings (ground pork, seasonings, etc.) and rolls them in tapioca balls and fries those.

                                                                1. Can I not get any love for an apple fritter or even my personal favorite the Conch fritter?

                                                                  6 Replies
                                                                  1. re: Fritter

                                                                    i've never had a tender conch fritter.

                                                                    i've never had an apple fritter, period.

                                                                    1. re: alkapal

                                                                      The best Conch fritters I've ever had were in the Bahamas. Incredibly good with fresh Conch.
                                                                      You've NEVER had an Apple fritter? Oh My.
                                                                      A hot apple fritter and cider is perfect on a fall day. Like a crunchy apple doughnut, only better.
                                                                      Here's a link with a nice photo to wet your appetite.


                                                                      1. re: Fritter

                                                                        My husband and I are from NJ but we've lived her in FL for a handful of years.
                                                                        Anytime he sees 'conch fritters' on a menu, he orders them. They are consistently LOUSY. If I take one, I feel like a snake- no need to chew just swallow it and hope for the best because they are just greasy, deep fried chunks of chunks.

                                                                        So it happened recently and I said to him, "Baby, WHY do you always get conch fritters when we ALWAYS get a $9 dish of fried crap?" and he tells me he LOVES them. Never asked him where he had them that he loved them- guess where??? NASSAU!!!!!!!
                                                                        (long route to tell you that- i was trying to work on being succinct but it's not going well.)

                                                                        1. re: Boccone Dolce

                                                                          Yeah, on some other thread I've mentioned that there's a whole raft of food out there that people eat with the vague memory that while it's not good at all, it's the empty memory of something that was good - maybe they never even had the good version, but culturally it's out there with that memory.

                                                                          I put 'a lot of chicken dishes' in this category.
                                                                          I've just added sambals to this category (because I finally had a good one).
                                                                          Sooo many other things, lol. :)

                                                                          1. re: Boccone Dolce

                                                                            I spent about ten years in Fl and couldn't agree more. But to be fare the vast majority of that crap comes straight out of a Sysco box or is just hush puppy mix with chopped up frozen conch added. Bluch.
                                                                            Use fresh conch and make them from scratch and it's another whole world.

                                                                        2. re: alkapal

                                                                          no apple fritters in your life?
                                                                          i had an amazing apple fritter about 13 years ago at a Lamar's Donuts in KCMO. it was my first one (possibly last because i haven't seen them around here and it's not a destination dessert!) it was amazing because it was apple-happy, not too sweet, not too sticky and lightly crisp. Bonus: it was sharable due to it's bigger than yer face size.

                                                                      2. Conch or shrimp fritters. Cornmeal laced - studded with red pepper and onion then deep fried.

                                                                        I too am a sick fan for Arancini.

                                                                        1 Reply
                                                                        1. oh looky looky looky what i found: SPICY PINEAPPLE FRITTERS!

                                                                          those would be good with some pork medallions, or folks' new favorite: country style pork "ribs".

                                                                          i bet the fritters would be welcome like hushpuppies at a fried grouper get-together, too.

                                                                          1. Many fritters can be made - crunchy but less oil - on a wafflemaker: http://chowhound.chow.com/topics/446954

                                                                            4 Replies
                                                                            1. re: greygarious

                                                                              gg, that's a favorite thread of mine, too. in fact, i thought of it for the spicy pineapple fritters, just above. extra crrrrrispy!

                                                                              1. re: alkapal

                                                                                Do you suppose a George Forman grill would work just as well for making, uhhh, fritter patties?

                                                                                1. re: yayadave

                                                                                  i'm thinkin', "YEAH, BUDDY"! but i do think the nooks and crannies of the waffle maker do make for more crispiness edges.

                                                                                  1. re: alkapal

                                                                                    Well I say five spice for every little fritter here.

                                                                            2. in looking at my chicken hariyali recipes, i saw that i had bookmarked one for "hariyali tikki" -- which is a vegetable-based fritter (potato, spinach, peas, spiced up) that looks quite tempting. since i love this fritter thread, i wanted to include these indian snacks.


                                                                              ps, i think these might work on the wafflemaker, too, maybe with the batter loosened up a bit.

                                                                              1. Banana fritters are out of this world--douse with hot cinnamon or nutmeg sauce. Oh my they are good!

                                                                                1. Hey all you desi food making hounds (alkapal, jungmann, luckyfatima - I'm looking at you), how come no one mentioned vada, or come to think of it - aloo bonda? Gooseberry, vadas are lentil based. Many regional cuisines in India have one or more types of these. Typically you would soak dal, grind it, add seasoning and perhaps chopped onions, chiles, or ginger or a combination of those, perhaps some herbs - cilantro or curry leaves and then deep fry in batches. Vadas could then be served with chutney or immersed in some liquid such as yogurt for dahi-vada or sambar. The trick is usually getting the dal ground to desired fineness without using too much water. Thinner vada batter usually makes it hard to form them into a particular shape and is supposed to make the final product greasy. The other tricky part is frying at the correct temperature such that the raw dal gets cooked, but not at such a low temp that vadas get greasy, but also not at such a high temperature that outside gets too dark by the time the inside is fully cooked.

                                                                                  8 Replies
                                                                                  1. re: sweetTooth

                                                                                    Yes the lovely bhalla, bara, vada: made with washed urad daal, soaked, sometimes fermented, and ground to a paste. sometimes that daal is mixed with something else such as ground rice or another type of daal. Beautiful fritters, sabudaana, dahi bhalla, rasam vada, etc...all lovely creations! Dahi bhalla is one of my favorite foods.

                                                                                    Someone in another thread says that bhallas can also be made of besan, but to me that is a pakora or if in yoghurt, boondi or dahi phulki. Also a variation on what to do with chickpea flour fritters.

                                                                                    sweetTooth in your native parts do people say bhaji or pakora, and what is the difference?

                                                                                    1. re: luckyfatima

                                                                                      Ooooh, yes sabudana vada... mmmmm! I might have to make some soon.

                                                                                      Yeah, I don't know about bhallas made of besan, but then growing up in central India bhalla wasn't a word that we were familiar with. I believe that is Punjabi. So someone from that background might know.

                                                                                      I grew up in a Maharashtrian household in central India. To us, bhaji was a spongy fritter with chopped onions and chiles in the batter. The batter was rather thick like a pancake batter. My mom usually made bhaji for kadhi or when she wanted to add a quick fried item to the menu but did not want to fuss much. Pakoras on the other hand, were large identifiable pieces of veg individually dipped in a thinner batter (consistency of crepe batter). Kind of like tempura, but of course not as light as crispy. No chopped green chiles in this batter. Typical veggies used were sliced half moons of onions, potato slices, cauliflower florets, a sqush like vegetable called "gilki" and for the brave - whole green chiles. Usually served with homemade ketchup and usually served with chai around 4pm on rainy afternoons. Sigh.

                                                                                      Regarding your mention of bhaji = tarkari or subzi, the difference in pronunciation gets lost in English. Bhaji the fritter versus bhaaji the subzi. In Marathi bhaaji is the word for all tarkaris or subzis, whereas in central India, bhaaji means any leafy green. Same as saag in other Hindi and Punjabi speaking parts of the country.

                                                                                      1. re: sweetTooth

                                                                                        Father's family is Konkani, though he grew up in Pakistan, and yet that thick pancake batter you describe is what we used for pakora, typically onions or otherwise chopped spinach or cauliflower. When I think of bhaji, I think of what you describe as pakora, though I am vaguely remembering that my father may have done the same tempura-type of batter on sliced potatoes and still called it pakora. I did forget that as children we used to eat all of that with plenty of ketchup so your recollection has brought a smile of recognition to my face.

                                                                                        1. re: sweetTooth

                                                                                          Oh, I though bhaaji and bhaji were on and the same. My mistake.

                                                                                          I think Pakistani Urdu tends to be Punjabicized, sort of like Dehli Hindi, so one would usually hear bhalla and also bara. Never vaRa though.

                                                                                          1. re: sweetTooth

                                                                                            I happened to be perusing through the Platts dictionary today and saw 'bhaajna' as a Hindi verb "to fry." I hadn't heard of that word before, I usually would say bhunna or taalna. Anyhoo...I am guessing there is a connection between bhaji and bhaajna.

                                                                                            Bhaji wasn't listed. Maybe it isn't originally Hindi at all? Maybe it is originally Marathi and got adopted into Bombay Hindi? I don't know much about Marathi at all so I wouldn't know. Bhaaji was there though both as greens and vegetables.

                                                                                        2. re: sweetTooth

                                                                                          That is a good call! India has such a vast culinary landscape that it is hard to experience all of it and Southern foods like vada have only just started figuring into my diet. I don't think my father even knows what vada is.

                                                                                          1. re: sweetTooth

                                                                                            I think I've had this in the States. Here in South Africa, chili bites (puffy deepfried batter studded with chopped green chilis) and lentil frikkadels (whole lentils held together by a batter and shallow fried, like a flapjack sort of) are more common.