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| type = |
| type = |
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| served = |
| served = |
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| main_ingredient = [[Batter (cooking)| |
| main_ingredient = [[Batter (cooking)|Batter]] or [[dough]] |
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| minor_ingredient = small pieces of meat, seafood, fruit, vegetables or other ingredient |
| minor_ingredient = small pieces of meat, seafood, fruit, vegetables or other ingredient |
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| variations = |
| variations = |
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A '''fritter''' is a portion of meat, [[seafood]], fruit, |
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"/> |
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==Definition== |
==Definition== |
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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".<ref>{{cite book |title=An American Dictionary of the English Language |date=1854 | url=https:// |
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> |
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== Varieties == |
== Varieties == |
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==== South Africa ==== |
==== South Africa ==== |
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Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in South Africa.<ref>{{Cite web|url=http://www.rainbowcooking.co.nz/recipes/pumpkin-fritters|title=Pumpkin fritters (pampoenkoekies) | 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}}</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) | 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> |
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=== Asia === |
=== Asia === |
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==== South Asia ==== |
==== South Asia ==== |
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Fritters are extremely popular roadside snacks all over [[South Asia]] and are commonly referred to as ''[[pakora]]'' ''(pakoda)'' or ''[[ |
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. |
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===== India ===== |
===== India and Pakistan ===== |
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In India, a ''[[pakora]]'' is a fritter of assorted vegetables and spices. |
In India and Pakistan, a ''[[pakora]]'' is a fritter of assorted vegetables and spices. |
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In the [[South Indian]] state of [[Kerala]], [[banana fritter#India|banana fritters]] are extremely popular. |
In the [[South Indian]] state of [[Kerala]], [[banana fritter#India|banana fritters]] are extremely popular. |
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'' |
''Piyaji'' is a [[Bengalis|Bengali]] dish of fritters with onions. |
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<gallery> |
<gallery> |
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File: |
File:Chilli Bites (Bhaji).jpg|Chilli ''pakoras'' |
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File:Onion Fritters Peyaji.jpg|Onion fritters ('' |
File:Onion Fritters Peyaji.jpg|Onion fritters (''piyaji'') is a Bengali dish made with onions. |
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File:The Bajji maker.jpg|A woman making ''bajjis'' in [[Mylapore]] |
File:The Bajji maker.jpg|A woman making ''bajjis'' in [[Mylapore]] |
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File: |
File:Uggani bajji.jpg|''Uggani bajji'', rice and fritters, a typical breakfast in [[Rayalaseema]] |
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</gallery> |
</gallery> |
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===== Brunei ===== |
===== Brunei ===== |
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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, sweet |
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]]''). |
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===== Indonesia ===== |
===== Indonesia ===== |
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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 [[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]]''). |
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<gallery> |
<gallery> |
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{{main|Burmese fritters}} |
{{main|Burmese fritters}} |
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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| |
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. |
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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. |
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 ===== |
===== Philippines ===== |
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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 fritter]]s called ''maruya'' are also sold in travelling cart or street side vendors. |
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. |
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<gallery> |
<gallery> |
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File:Kumbo.jpg|[[Maruya (food)|Maruya]] or kumbo, banana fritters |
File:Kumbo.jpg|[[Maruya (food)|Maruya]] or kumbo, banana fritters |
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File:Ukoy (shrimp fritters) from Vigan, Philippines.jpg|[[Okoy]], shrimp and glutinous rice flour fritters |
File:Ukoy (shrimp fritters) from Vigan, Philippines.jpg|[[Okoy]], shrimp and glutinous rice flour fritters |
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File:Kwek kwek cropped.jpg|Kwek-kwek, quail egg fritters |
File:Kwek kwek cropped.jpg|[[Kwek-kwek]], quail egg fritters |
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File:Cagayan Pampanguena - Pinakufu.jpg|[[Pinakufu]], glutinous rice flour fritters coated in sugar and coconut |
File:Cagayan Pampanguena - Pinakufu.jpg|[[Pinakufu]], glutinous rice flour fritters coated in sugar and coconut |
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</gallery> |
</gallery> |
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===== Korea ===== |
===== Korea ===== |
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{{unreferenced section|date=January 2021}} |
{{unreferenced section|date=January 2021}} |
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In [[Korean cuisine]], deep- |
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). |
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Traditional vegetarian deep- |
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. |
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<gallery> |
<gallery> |
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=== New Zealand === |
=== New Zealand === |
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[[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| |
[[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> |
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<gallery> |
<gallery> |
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=== United Kingdom === |
=== United Kingdom === |
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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]]. |
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]]. |
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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 |publisher=The Culture Trip Ltd. |access-date=20 July 2019}}</ref> |
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> |
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==North America== |
==North America== |
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===Canada |
===Canada and the United States=== |
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The |
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. |
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=== Caribbean === |
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[[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> |
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== See also == |
== See also == |
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*{{Commons category inline|Fritters|lcfirst=yes}} |
*{{Commons category inline|Fritters|lcfirst=yes}} |
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{{Dumplings}} |
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{{Doughnuts}} |
{{Doughnuts}} |
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Main ingredients | Batterordough |
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Ingredients generally used | small pieces of meat, seafood, fruit, vegetables or other ingredient |
Afritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been batteredorbreaded, 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 LanguagebyNoah 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.
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)orbhaji (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.
InBrunei, 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 cabbagesorcarrots). 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).
InIndonesia, 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 jagungorbakwan jagung).
InMalaysia, 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.
InBurmese 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-karora-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.
InJapanese cuisine, 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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InKorean 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.[14] 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.[15]
InBritish 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[16] 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 rollorroll and fritter is a potato fritter inside a bread roll, served with salt and vinegar.[17]
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, butterorshortening, 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.[18]
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