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Apple fritters[edit]

So, the article states that "the American apple fritter is unlike the British one." Could someone expand? It sounds pretty strange to simply state that without explanation. -- (talk) 00:56, 7 December 2008 (UTC)

Another comment: (American) apple fritters are a regional delicacy, being very uncommon or next to nonexistent, for example, in most parts of the South - whereas, for example, they are ubiquitous in Michigan, Wisconsin, and (naturally) many apple growing regions.
Further comment: The photograph of an apple fritter in this article is perhaps the worst looking or least "apple-fritter-like" apple fritter I've ever seen. They are normally much darker, with more mottling and streaking and - very importantly - significant quantities of apple bits stuck to their surface within the frosting. In fact, the coloration and surface mottling of the fritter is extremely important to customers buying fritters, since these characteristics are a good predictor of what will be a tasty fritter and what will be a mediocre fritter. Frankly, this apple fritter photo is downright misleading, quite unappetizing in appearance for fritter connoiseurs, and a normal person would probably not even be able to distinguish a real fritter having seen this photograph. It needs to be replaced. —Preceding unsigned comment added by (talk) 18:08, 9 December 2008 (UTC)
The fritters on the US East Coast are dense cakes, perhaps glazed and not even fried, while the delightful ones in Michigan and westward are fluffy on the inside and crunchy on the outside from frying in sweet stuff. I had one baker in New Hampshire tell me that they start with different densities of dough in different regions. Would like to know the details and the geographical extent of the variations. --Spike-from-NH (talk) 14:24, 1 February 2009 (UTC)
PS--Another baker in the US Northeast tells me that the lighter (presumably yeast-raised) batter is used in the bear claw (pastry) in this region, but never in fritters as it is out West. Spike-from-NH (talk) 14:54, 16 January 2016 (UTC)


It's safe to assume it shares the same root as frittata, right? Fritas, for fried.. from Spanish. — Preceding unsigned comment added by (talk) 01:03, 14 April 2010‎

It might have come from both "fruit" and "fried" (which explains the apple fritter and the fried foods), since the corresponding Spanish article is called Fruta de sartén. - M0rphzone (talk) 21:25, 6 October 2012 (UTC)
According to etymonline(dot)com the etymology as follows: Fritter: "fried batter," late 14th century, from Old French friture "fritter, pancake, something fried" (12th century), from Late Latin frictura "a frying," from frigere "to roast, fry" -- (talk) 10:25, 12 October 2012 (UTC)

Availability in UK[edit]

The description of Spam and other meat based fritters as being provided in Schools and home in Britain is misleading. They are widely available in Fish and Chip shops as well.

It should be noted that pea fritters are very area specific - widely available in some areas and unheard of in others: quite often you'll get either pea fritters or mushy peas but not both. DickyP (talk) 18:13, 7 July 2012 (UTC)

I've lived in the north of the UK all my life and I have never seen fritters on sale in a Fish and Chip shop; I've never even heard of fritters, in reference to food items anyway. Maybe they sell them with bottles of Dom Pérignon in a few posh chippies down South but not everyone is so lucky, Dicky old boy!

I don't think spam fritters would come under the heading of 'posh food'... :-) (talk) 19:33, 19 August 2014 (UTC)