 Carrot and chickpea fritters | |
| Main ingredients | Batter or dough |
|---|---|
| Ingredients generally used | Small pieces of meat, seafood, fruit, vegetables or other ingredients |
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. [1] [2] [3] [4] Fritters are prepared in both sweet and savory varieties. [4]
The 1854 edition of An American Dictionary of the English Language by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". [5] Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". [6]
West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. Another popular fritter made by Nigerians is 'puff-puff'. Typically made by deep frying a dough containing flour, yeast, sugar, butter, salt, eggs and water.
Pumpkin fritters (commonly known as Pampoenkoekies, usually served with cinnamon sugar and served at any time of day, are popular in South Africa. Other variations often include banana instead of pumpkin. [7] [8]
Fritters are extremely popular roadside snacks all over South Asia and are commonly referred to as pakora (pakoda) or bhaji (bhajia) in local parlance—the onion bhaji also enjoys a high popularity abroad and at home.
In India and Pakistan, a pakora is a fritter of assorted vegetables and spices.
In the South Indian state of Kerala, banana fritters are extremely popular.
Piyaji is a Bengali dish of fritters with onions.
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 ).
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. [9] Various kinds of ingredients are battered and deep-fried, such as bananas (pisang goreng), tempe mendoan , tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables), Tahu isi (filled tofu), and breadfruit. [10] 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 ).
In Malaysia, it is common for a type of fritter called "cucur" [11] (such as yam, sweet potato and banana [12] ) to be fried by the roadside [12] 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 [13] —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.
In the Philippines, egg fritters are called tokneneng (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.
Throughout China, fritters are sold at roadsides. They may contain pork, but are commonly vegetarian.
In Japanese cuisine, takoyaki is a type of ball-shaped fritter made with a wheat batter, minced octopus, ginger and tempura scraps. [14] Tempura is vegetable or seafood dipped and fried in a light crispy batter and served as a common accompaniment to meals.
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In Korean cuisine, deep-fried foods 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-fried foods associated with Korean temple cuisine include twigak and bugak . [15] 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.
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.
Whitebait fritters are popular in New Zealand. [16]
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 [17] 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. [18]
The apple fritter is a common fritter in Canada and the United States. Commonly found in doughnut shops, it is typically made from a yeast dough made of flour, sugar, eggs, milk, butter or shortening, and baker's yeast. The dough is basically the same as a traditional Canadian/American doughnut dough. It is flattened out and rolled with chopped apples and cinnamon. It is then chopped up into small pieces then reformed. It then is cut into portions and left to rise before being deep-fried or fried immediately. After done frying, they are dipped in a vanilla flavored glaze. It is believed to have been created by Tim Hortons in 1964 as one of their two original pastry items along with the dutchie doughnut. There is also a quick bread version that can be found from recipes online. It is mainly in the United States of America and is typically made from flour, sugar, baking powder, chopped apples, cinnamon, milk and eggs. It is also deep-fried and dipped in vanilla glaze as the yeasted version. In 2020, McDonald's announced that they will be serving apple fritters along with two other pastry items all day.
Conch fritters are commonly prepared in The Bahamas. [19]
Tortitas are golden-brown fritters made in mexico from Mexican cuisine. [20] One variant is the tortita de papa (potato fritter). This dish consists in boiled potato dough fried in oil. The first written recipes for tortitas can be found in Mexican cookbooks from the 19th century. [21]
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Pakora is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. It often consists of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep fried.
Korokke is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
A banana fritter is a fritter made by deep frying battered banana or plantain in hot cooking oil. It is a common dish across Southeast Asia and South India.
Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize (corn). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Regional street food is street food that has commonalities within a region or culture.
Bakwan is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. To achieve crispy texture, the batter uses a mixture of flour, corn starch and sago or tapioca. In West Java bakwan is known as bala-bala and in Semarang is called badak. It is similar to Japanese yasai tenpura, Korean pajeon, Bruneian cucur, Burmese A-kyaw or Filipino ukoy.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Burmese fritters are traditional fritters consisting of vegetables or seafood that have been battered and deep-fried. Assorted fritters are called a-kyaw-sone. Burmese fritters are generally savory, and often use beans and pulses, similar to South Asian vada.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
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