Fritter

A fritter is a portion of dough, meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded and fried.[1][2][3][4] Fritters are prepared in both sweet and savory varieties.[4]

Fritter
An apple fritter
Main ingredientsbatter or dough
Ingredients generally usedsmall pieces of meat, seafood, fruit, vegetables or other ingredient

Varieties

Brunei

In Brunei, fritters are known as cucur and they are eaten as snacks. Cucur is also part of local street food and usually sold in street market-style food booth (locally known as gerai). They are usually made with fillings which are commonly made with banana, shrimp, yam, sweet potatoes and vegetables (usually sliced cabbages or carrots). Some local fruits, when they are in season, are also made into cucur, most commonly durian, breadfruit (sukun), tibadak (Artocarpus integer) and tarap (Artocarpus odoratissimus).

China

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

South Asia

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).

  • A woman making bajjis in Mylapore
  • Uggani bajji; rice and fritters, typical breakfast from Rayalaseema.

India

In India, a pakora is a fritter of assorted vegetables and spices.

Indonesia

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 throughout Indonesia.[5] Various kinds of ingredients are battered and deep-fried, such as pisang goreng (banana fritter), tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit.[6] 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 or bakwan jagung).

Iran

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.

Japan

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

Korea

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.[7] 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.

  • Korean Ojingeo-twigim (squid fritters) and gochu-twigim (chilli fritters)
  • Dasima-bugak (coated kelp fries)
  • Miyeok-twigak (seaweed fries)

Malaysia

In Malaysia, it is common for a type of fritter called "cucur"[8] (such as yam, sweet potato and banana[9]) to be fried by the roadside[9] in a large wok and sold as snacks.

  • Malaysian roadside yam and sweet potato fritters

Myanmar
Main article: Burmese fritters

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[10]—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 green sauce—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.

  • Fried snacks of Myanmar

New Zealand

Whitebait fritters are popular in New Zealand.[11]

  • New Zealand whitebait fritters

Philippines

In the Philippines, egg fritters are called tokneneng (chicken or duck) or kwek-kwek (quail), 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.

  • Kwek-kwek (quail egg fritters)

South Africa

Pumpkin fritters, served with cinammon sugar at any time of day, are popular in South Africa.[12][13]

Thailand

United Kingdom

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[14] 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. A fritter roll or roll and fritter is a potato fritter inside a bread roll, served with salt and vinegar.[15]

  • Banana fritters

United States

In the United States, fritters are doughnuts 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.[16] Another regional favourite is the "zucchini fritter".

Africa

West African countries have many variations similar to fritters. The most common process includes the blending of peeled black eyed beans with peppers and spices to leave a thick texture. A Yoruba version, Akara, is a popular street snack and side dish in Nigerian culture

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See also

References
  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. Gisslen, W. (2004). Professional Baking. Wiley. p. 189. ISBN 978-0-471-46427-3. Retrieved November 5, 2016.
  4. 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. Kraig, Bruce; Sen, Colleen Taylor (2013-09-09). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. ISBN 9781598849554.
  6. Fauziah (2017-06-02). "Gorengan: Indonesia's Favorite Fried Snacks - Indoindians". Indoindians. Retrieved 2018-06-27.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. "Pumpkin fritters (pampoenkoekies) | Rainbow Cooking". www.rainbowcooking.co.nz.
  13. "PUMPKIN FRITTERS". November 3, 2014.
  14. Raffald, E. (1808). The experienced English house-keeper, consisting of near 800 original receipts. p. 118. Retrieved November 5, 2016.
  15. CHALMERS, TORI. "Glasgow Food Delicacies You Might Not Have Heard Of". theculturetrip. The Culture Trip Ltd. Retrieved 20 July 2019.
  16. 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.
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