Fritter: Difference between revisions

| main_ingredient = [[Batter (cooking)|Batter]] or [[dough]]

A '''fritter''' is a portion of [[meat]], [[seafood]], [[fruit]], [[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"/>

==Definition==

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://books.google.com/books?id=taJDAQAAMAAJ |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://books.google.com/books?id=TngKAAAAIAAJ&pg=PA238}}</ref>

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>

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.

===== India and Pakistan =====

In India and Pakistan, a ''[[pakora]]'' is a fritter of assorted vegetables and spices.

''Piyaji'' is a [[Bengalis|Bengali]] dish of fritters with onions.

File:Chilli Bites (Bhaji).jpg|Chilli ''pakoras''

File:Onion Fritters Peyaji.jpg|Onion fritters (''piyaji'') is a Bengali dish made with onions.

File:Uggani bajji.jpg|''Uggani bajji'', rice and fritters, a typical breakfast in [[Rayalaseema]]

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 potato]]es and vegetables (usually sliced [[cabbage]]sor[[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]]'').

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]]'').

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|last1=Marks|first1=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.

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.

File:Kwek kwek cropped.jpg|[[Kwek-kwek]], quail egg fritters

In [[Korean cuisine]], deep-fried 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-fried 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.

[[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|last1=Bloom|first1=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>

==Europe==

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==

===Canada and the United States===

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.

=== Caribbean ===

[[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>