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Apple fritter.jpg
An apple fritter
Type Pastry
Main ingredients Batter
Cookbook: Fritter  Media: Fritter

A fritter is a fried food usually consisting of a portion of batter[1][2] or breading which has been filled with bits of meat, seafood, fruit,[3] vegetables or other ingredients.[4][3] Fritters are prepared in both sweet and savory varieties.[4]



Throughout China, fritters are sold at roadsides. They may contain pork, but are commonly vegetarian.


Fritters are extremely popular roadside snacks all over South Asia and are commonly referred to as pakora (pakoda) or bhajji (bhajia) in local parlance—the onion bhaji also enjoys a high popularity abroad and at home. In the south Indian state of Kerala, Banana Fritters are extremely popular and are known as Pazhampori (പഴംപൊരി).


In Indonesia fritters come under the category of gorengan (Indonesian: fritters, from goreng "to fry"), and many varieties are sold on travelling carts or by street vendors. Various kinds of ingredients are battered and deep fried such as pisang goreng (banana fritter), tempeh, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava flour, and breadfruit, and these are often eaten accompanied by fresh bird's eye chili. The variety known as bakwan commonly contains flour with chopped vegetables such as carrot and cabbage, whereas the fried patties called perkedel typically consist of mashed potatoes or ground corn (perkedel jagung).


The Iranian variety is called Kuku which come in different versions like the ones with potatoes or the ones with herbs.This type of fritter resembles a crustless quiche.


In Japanese cuisine, tempura is vegetable or seafood dipped and fried in a light crispy batter and served as a common accompaniment to meals.


In Korean cuisine, deep-fries are known as twigim (튀김). Twigim are often battered and breaded, but there are varieties without breading, as well as varieties without breading and batter. Popular twigim dishes include dak-twigim (fried chicken), gim-mari-twigim (fried seaweed roll), goguma-twigim (fried sweet potato), gul-twigim (fried oyster), ojingeo-twigim (fried squid), and saeu-twigim (fried shrimp).

Traditional vegetarian deep-fries associated with Korean temple cuisine include twigak and bugak.[5] Twigak are made from vegetables such as dasima (kelp) and bamboo shoot, without breading or batter. Bugak are made from vegetables such as dasima, perilla leaves, and chili peppers, which are coated with glutinous rice paste and dried thoroughly.


In Malaysia and Brunei, it is common for a type of fritter called "cucur"[6] (such as yam, sweet potato and banana[7]) to be fried by the roadside[7] in a large wok and sold as snacks.


In Burmese cuisine, fritters are called a-kyaw (Burmese: အကြော်), while assorted fritters are called a-kyaw-sone (Burmese: အကြော်စုံ). The most popular a-kyaw is the gourd fritter (ဘူးသီးကြော်). Diced onions, chickpea, potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu, chayote, banana and crackling are other popular fritter ingredients. Black beans are made into a paste with curry leaves to make bayagyaw[8]—small fritters similar to falafel. Unlike pisang goreng, Burmese banana fritters are made only with overripe bananas with no sugar or honey added.

The savory fritters are eaten mainly at breakfast or as a snack at tea. Gourd, chickpea and onion fritters are cut into small parts and eaten with Mohinga, Myanmar's national dish. These fritters are also eaten with Kao hnyin baung rice and with Burmese salsa verde—called chin-saw-kar or a-chin-yay. Depending on the fritter hawker, the sauce is made from chili sauce diluted with vinegar, water, cilantro, finely diced tomatoes, garlic and onions.

New Zealand[edit]

Whitebait fritters are popular in New Zealand.[9]


In the Philippines, egg fritters are called kwek-kwek (quail) or tokneneng (chicken), and squid fritters are called kalamares. These, along with shrimp fritters called okoy, and banana fritters called maruya are also sold in travelling cart or street side vendors.

South Africa[edit]

Pumpkin fritters, served with cinammon sugar at any time of day, are popular in South Africa.[10][11]


United Kingdom[edit]

In British fish and chip shops, the fish and chips can be accompanied by "fritters", which means a food item, such as a slice of potato, a pineapple ring, an apple ring[12] or chunks, or mushy peas, fried in batter. Hence: "potato fritter", "pineapple fritter", "apple fritter", "pea fritter", etc. At home and at school, fritters are also sometimes made with meat, especially Spam and corned beef.

United States[edit]

In the United States, fritters are small cakes made with a primary ingredient that is mixed with an egg and milk batter and either pan-fried or deep-fried; wheat flour, cornmeal, or a mix of the two may be used to bind the batter. "Corn fritters" are often made with whole canned corn and are generally deep-fried. "Apple fritters" are well known, although the contemporary American apple fritter is unlike the British one. Older versions of the apple fritter in the United States were prepared in the style of British ones, by slicing apples, dipping them in batter and frying them.[13] Clam cakes and crab cakes are varieties of fritter. Another regional favourite is the "zucchini fritter".

See also[edit]


  1. ^ Grand Diplome Cooking Course. Taylor & Francis US. p. 58. Retrieved November 5, 2016. 
  2. ^ Co., Royal Baking Powder (2009). The Royal Baker and Pastry Cook. Wildside Press. p. 7. ISBN 978-1-4344-5495-9. Retrieved November 5, 2016. 
  3. ^ a b Gisslen, W. (2004). Professional Baking. Wiley. p. 189. ISBN 978-0-471-46427-3. Retrieved November 5, 2016. 
  4. ^ a b Shields, D.S. (2015). Southern Provisions: The Creation and Revival of a Cuisine. University of Chicago Press. p. 158. ISBN 978-0-226-14125-1. Retrieved November 5, 2016. 
  5. ^ Koehler, Robert (2010). Korea Foundation, ed. Traditional Food: A Taste of Korean Life. Korea Essentials. 4. Seoul: Seoul Selection. ISBN 978-1-62412-036-7. Retrieved 1 March 2018. 
  6. ^ Musa, N. (2016). Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking. Random House. p. 90. ISBN 978-1-4735-2366-1. Retrieved November 5, 2016. 
  7. ^ a b Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 161. ISBN 978-0-313-37626-9. Retrieved November 5, 2016. 
  8. ^ Marks, C.; Thein, A. (1994). The Burmese Kitchen: Recipes from the Golden Land. M. Evans. p. 35. ISBN 978-1-59077-260-7. Retrieved November 5, 2016. 
  9. ^ Bloom, A.; Wechter, E.B. (2010). Fodor's New Zealand. Fodor's New Zealand. Fodor's Travel Publications. p. 53. ISBN 978-1-4000-0841-4. Retrieved November 5, 2016. 
  10. ^ "Rainbow cooking:Pumpkin fritters (pampoenkoekies)". 
  11. ^ "Tasty Recipes for SA People:Pumpkin fritters". 
  12. ^ Raffald, E. (1808). The experienced English house-keeper, consisting of near 800 original receipts. p. 118. Retrieved November 5, 2016. 
  13. ^ Verstille, E.J. (1812–1876). Verstille's Southern Cookery. American Antiquarian Cookbook Collection. American Antiquarian Society. p. 168. ISBN 978-1-4494-3629-2. Retrieved November 5, 2016. 

External links[edit]

  • Media related to fritters at Wikimedia Commons