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Fritter: Difference between revisions





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| type =
| served =
| main_ingredient = [[Batter (cooking)|batterBatter]] or [[dough]]
| minor_ingredient = small pieces of meat, seafood, fruit, vegetables or other ingredient
| variations =
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}}
 
A '''fritter''' is a portion of [[meat]], [[seafood]], [[fruit]], vegetables[[vegetable]]s, or other ingredients which have been [[Batter (cooking)|battered]] or [[breading|breaded]], or just a portion of [[dough]] without further ingredients, that is [[deep-frying|deep-fried]].<ref name="Taylor & Francis US p. 58">{{cite book |title=Grand Diplome Cooking Course |publisher=Taylor & Francis US |url=https://books.google.com/books?id=TLvunyyqqXEC&pg=PA58 |access-date=November 5, 2016 |page=58}}</ref><ref name="Co. 2009 p. 7">{{cite book |last=Co. |first=Royal Baking Powder |title=The Royal Baker and Pastry Cook |publisher=Wildside Press |year=2009 |isbn=978-1-4344-5495-9 |url=https://books.google.com/books?id=A0-WbUkmNFoC&pg=PA7 |access-date=November 5, 2016 |page=7}}</ref><ref name="Gisslen 2004 p. 189">{{cite book |last=Gisslen |first=W. |title=Professional Baking |publisher=Wiley |year=2004 |isbn=978-0-471-46427-3 |url=https://books.google.com/books?id=YrQZi41PqKEC&pg=PA189 |access-date=November 5, 2016 |page=189}}</ref><ref name="Shields 2015 p. 158">{{cite book |last=Shields |first=D.S. |title=Southern Provisions: The Creation and Revival of a Cuisine |publisher=University of Chicago Press |year=2015 |isbn=978-0-226-14125-1 |url=https://books.google.com/books?id=LbnnBgAAQBAJ&pg=PA158 |access-date=November 5, 2016 |page=158}}</ref> Fritters are prepared in both sweet and savory varieties.<ref name="Shields 2015 p. 158"/>
 
==EtymologyDefinition==
The 1854 edition of [[Webster's Dictionary|''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".<ref>{{cite book |title=An American Dictionary of the English Language |date=1854 | url=https://wwwbooks.google.com/books/edition/An_American_Dictionary_of_the_English_La/taJDAQAAMAAJ?hlid=en&gbpv=1taJDAQAAMAAJ |page=431|publisher=Harper }}</ref> Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried".<ref>{{cite book |last=Cooley |first=Arnold James |title=Dictionary of English Language Exhibiting Orthography, Pronunciation and Definition of Words |year=1861 |publisher=W. and R. Chambers |url=https://wwwbooks.google.com/books/edition/Dictionary_of_English_Language_Exhibitin/TngKAAAAIAAJ?hlid=en&gbpv=1TngKAAAAIAAJ&pg=PA238&printsec=frontcover}}</ref>
 
== Varieties ==
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==== South Africa ====
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. <ref>{{Cite web|url=http://www.rainbowcooking.co.nz/recipes/pumpkin-fritters|title=Pumpkin fritters (pampoenkoekies) &#124; Rainbow Cooking|website=www.rainbowcooking.co.nz}}</ref><ref>{{Cite web|url=https://tastyrecipes.sapeople.com/pumpkin-fritters/|title=PUMPKIN FRITTERS|date=November 3, 2014|access-date=September 23, 2017|archive-date=May 31, 2023|archive-url=https://web.archive.org/web/20230531044200/https://tastyrecipes.sapeople.com/pumpkin-fritters/|url-status=dead}}</ref>
 
=== Asia ===
==== South Asia ====
Fritters are extremely popular roadside snacks all over [[South Asia]] and are commonly referred to as ''[[pakora]]'' ''(pakoda)'' or ''[[bhajjibhaji]]'' ''(bhajia)'' in local parlance—the [[onion bhaji]] also enjoys a high popularity abroad and at home.
 
===== India and Pakistan =====
In India and Pakistan, a ''[[pakora]]'' is a fritter of assorted vegetables and spices.
 
In the [[South Indian]] state of [[Kerala]], [[banana fritter#India|banana fritters]] are extremely popular.
''PeyajiPiyaji'' is a [[Bengalis|Bengali]] dish of fritters with onions.
<gallery>
File:Chilli Bites Chilli_Bites_(Bhaji).jpg| Chilli ''pakoras''
File:Onion Fritters Peyaji.jpg|Onion fritters (''peyajipiyaji'') is a Bengali dish made with onions.
File:The Bajji maker.jpg|A woman making ''bajjis'' in [[Mylapore]]
File:Uggani_bajjiUggani bajji.jpg|''Uggani bajji'', rice and fritters, a typical breakfast in [[Rayalaseema]]
</gallery>
 
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===== Brunei =====
In [[Brunei]], fritters are known as {{lang|ms|cucur}} and they are eaten as snacks. {{lang|ms|Cucur}} is also part of local street food and usually sold in street market-style food booth (locally known as {{lang|ms|gerai}}). They are usually made with fillings which are commonly made with [[cucur pisang|banana]], [[shrimp]], [[Yam (vegetable)|yam]], [[sweet potatoespotato]]es and vegetables (usually sliced cabbages[[cabbage]]sorcarrots[[carrot]]s). Some local fruits, when they are in season, are also made into {{lang|kxd|cucur|i=on}}, most commonly [[durian]], [[breadfruit]] ({{lang|kxd|sukun|i=on}}), {{lang|kxd|tibadak|i=on}} (''[[Artocarpus integer]]'') and {{lang|kxd|tarap|i=on}} (''[[Artocarpus odoratissimus]]'').
 
====Canada====/ United States of America▼
The apple fritter in Canada and the United States is typically a [[yeast]] [[leavened]] [[pastry]] commonly found in [[doughnut]] shops. It is made from [[doughnut]] [[dough]] that is rolled up in to a log with chopped up pieces of apple and cinnamon and is broken up in to smaller pieces. It is then reformed to a full [[dough]] mass and is either left to rise before being [deep-fried]] or [[deep-fried]] immediately. After it is finished frying, it is then drizzled or dipped a [[vanilla]] [[glaze]]. It is thought it had originally been created by [[Tim Hortons]] in 1964 as one of their two original [[pastry]] products, along with the [[dutchie]] [[doughnut]]. There is also a [[quick bread]] version made that is popular in the [[United States]]. It is commonly made from [[flour]], [[sugar]], [[milk]], chopped [[apples]], [[baking powder]] and [[cinnamon]]. And just like the [[yeasted]] version also has a [[vanilla]] [[glaze]] that you either drizzle on or dip in.
===== Indonesia =====
In [[Indonesia]], fritters come under the category of ''gorengan'' ({{lang-id|fritters}}, from ''goreng'' "to fry"), and many varieties are sold on travelling carts or by street vendors throughout Indonesia.<ref name="Street Food">{{Cite book|url=https://books.google.com/books?id=9XCjAQAAQBAJ&q=pisang+goreng+Indonesian+fried+banana&pg=PA183|title=Street Food Around the World: An Encyclopedia of Food and Culture|last1=Kraig|first1=Bruce|last2=Sen|first2=Colleen Taylor|date=2013-09-09|publisher=ABC-CLIO|isbn=9781598849554|language=en}}</ref> Various kinds of ingredients are battered and deep-fried, such as [[pisang goreng|bananas]] (''pisang goreng''), [[tempeh|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]].<ref>{{Cite news|url=https://www.indoindians.com/gorengan-indonesias-favorite-fried-snacks/|title=Gorengan: Indonesia's Favorite Fried Snacks - Indoindians|last=Fauziah|date=2017-06-02|work=Indoindians|access-date=2018-06-27|language=en-US}}</ref> 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|perkedel jagung]]'' or ''[[corn fritter|bakwan jagung]]'').
 
<gallery>
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{{main|Burmese fritters}}
 
In [[Burmese cuisine]], fritters are called ''a-kyaw'' ({{lang-my|အကြော်}}), while assorted fritters are called ''a-kyaw-sone'' ({{lang-my|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'''<ref name="Marks Thein 1994 p. 35">{{cite book|url=https://books.google.com/books?id=T9aOCgAAQBAJ&pg=PA35|title=The Burmese Kitchen: Recipes from the Golden Land|lastlast1=Marks|firstfirst1=C.|last2=Thein|first2=A.|publisher=M. Evans|year=1994|isbn=978-1-59077-260-7|page=35|access-date=November 5, 2016}}</ref>—small fritters similar to [[falafel]]. Unlike pisang goreng, Burmese [[banana fritter]]s 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 [[Glutinous rice#Burmese traditions|Kao hnyin baung]] rice and with Burmese green sauce—called '''chin-saw-kar''' or '''a-chin-yay'''. Depending on the fritter [[hawker (trade)|hawker]], the sauce is made from chili sauce diluted with vinegar, water, [[cilantro]], finely diced tomatoes, garlic and onions.
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===== Philippines =====
In the [[Philippines]], egg fritters are called ''[[tokneneng]]'' (duck) or ''[[kwek-kwek]]'' (quail), and squid fritters are called ''[[Squid as food#Philippines|kalamares]]''. These, along with shrimp fritters called ''[[okoy]]'', and [[banana fritter]]s called ''[[Maruya (food)|maruya]]'' are also sold in travelling cart or street side vendors.
 
<gallery>
File:Kumbo.jpg|[[Maruya (food)|Maruya]] or kumbo, banana fritters
File:Ukoy (shrimp fritters) from Vigan, Philippines.jpg|[[Okoy]], shrimp and glutinous rice flour fritters
File:Kwek kwek cropped.jpg|[[Kwek-kwek]], quail egg fritters
File:Cagayan Pampanguena - Pinakufu.jpg|[[Pinakufu]], glutinous rice flour fritters coated in sugar and coconut
</gallery>
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===== Korea =====
{{unreferenced section|date=January 2021}}
In [[Korean cuisine]], deep-friesfried foods are known as ''twigim'' ({{lang|ko|튀김}}). ''Twigim'' are often [[batter (cooking)|batter]]ed and [[bread crumbs|bread]]ed, 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-friesfried foods associated with [[Korean temple cuisine]] include ''[[twigak]]'' and ''[[bugak]]''.<ref name="Koehler">{{Cite book|last=Koehler|first=Robert|editor=Korea Foundation|editor-link=Korea Foundation|title=Traditional Food: A Taste of Korean Life|year=2010|publisher=Seoul Selection|location=Seoul|isbn=978-1-62412-036-7|series=Korea Essentials|volume=4|url=https://books.google.com/books?id=dF6tCQAAQBAJ&pg=PT49|access-date=1 March 2018}}</ref> ''Twigak'' are made from vegetables such as ''[[Saccharina japonica|dasima]]'' (kelp) and [[bamboo shoot]], without breading or batter. ''Bugak'' are made from vegetables such as ''dasima'', [[kkaennip|perilla leaves]], and [[chili pepper]]s, which are coated with [[glutinous rice]] [[rice glue|paste]] and dried thoroughly.
 
<gallery>
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=== New Zealand ===
[[Whitebait fritter]]s are popular in New Zealand.<ref name="Bloom Wechter 2010 p. 53">{{cite book|url=https://archive.org/details/isbn_9781400008414|url-access=registration|title=Fodor's New Zealand|lastlast1=Bloom|firstfirst1=A.|last2=Wechter|first2=E.B.|publisher=Fodor's Travel Publications|year=2010|isbn=978-1-4000-0841-4|series=Fodor's New Zealand|page=[https://archive.org/details/isbn_9781400008414/page/53 53]|access-date=November 5, 2016}}</ref>
 
<gallery>
File:Whitebait Fritter.JPG|New Zealand [[whitebait fritter]]s
</gallery>
 
==Europe==
 
=== United Kingdom ===
In [[United Kingdom|British]] [[fish and chips|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<ref name="Raffald 1808 p. 118">{{cite book|url=https://books.google.com/books?id=PPAHAAAAQAAJ&pg=PA118|title=The experienced English house-keeper, consisting of near 800 original receipts|last=Raffald|first=E.|year=1808|page=118|access-date=November 5, 2016}}</ref> 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 (food)|Spam]] and [[corned beef]].
A '''fritter roll''' or '''roll and fritter''' is a potato fritter inside a [[bread roll]], served with salt and vinegar.<ref name="Culture">{{cite web |last1=CHALMERS |first1=TORI |title=Glasgow Food Delicacies You Might Not Have Heard Of |url=https://theculturetrip.com/europe/united-kingdom/scotland/articles/glasgow-food-delicacies-you-might-not-have-heard-of/ |website=theculturetrip |date=31 January 2017 |publisher=The Culture Trip Ltd. |access-date=20 July 2019}}</ref>
 
==North America==
<gallery>
 
File:PhotoBananaFritter.jpg|Banana fritters
▲====Canada====/ and the United States of America===
</gallery>
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 as food|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 [[Proofing (baking technique)|rise]] before being [[deep-fried]] or fried immediately. After done frying, they are dipped in a [[vanilla]] flavored [[Glaze (cooking technique)|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)|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 as food|eggs]]. It is also [[deep-fried]] and dipped in [[vanilla]] [[Glaze (cooking technique)|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.
 
=== United StatesCaribbean ===
[[Conch]] fritters are commonly prepared in [[The Bahamas]].<ref>{{Cite web |title=Conch Fritters {{!}} Traditional Sea Snail Dish From The Bahamas {{!}} TasteAtlas |url=https://www.tasteatlas.com/conch-fritters |access-date=2023-06-18 |website=www.tasteatlas.com}}</ref>
In the [[United States]], fritters are a primary ingredient that is mixed with an [[Egg (food)|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. <ref name="Verstille 2014 p. 168">{{cite book|url=https://books.google.com/books?id=2S9rAAAAQBAJ&pg=PA168|title=Verstille's Southern Cookery|last=Verstille|first=E.J.|publisher=American Antiquarian Society|year=1812–1876|isbn=978-1-4494-3629-2|series=American Antiquarian Cookbook Collection|page=168|access-date=November 5, 2016}}</ref>
 
== See also ==
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*{{Commons category inline|Fritters|lcfirst=yes}}
 
{{Dumplings}}
{{Doughnuts}}
 

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