Small and bite-sized, fritters are surprisingly hard to pin down. They can be savoury or sweet and some version appears in almost every cuisine you can think of, from Greek to Indian, Japanese or Caribbean. This collection of fritter recipes holds a diverse variety from all over the world.
Broadly, these delectable little snacks fall into one of three categories, the simplest of which is just fried choux pastry or batter (think French beignets).
Next up are pieces of vegetable, meat or seafood dipped in batter and fried, like Japanese tempura or Italian fritto misto. Try, for example, Colin McGurran’s lovely recipe for light and moreish Crispy vegetable fritters.
Last, but by no means least, come small pieces of food mixed into batter (and fried, a fritter must always be fried). This type seem closest to the origin of the word which means 'fragment' or 'shred' and comprise a wealth of delicious morsels, from American brunch favourites Sweetcorn fritters, to Indian pakora. Sally Abé’s Easy courgette fritters are a great starting point.
For a touch of sweetness at the end of a meal, the stalwart Chinese restaurant dessert of Pineapple fritters is kitsch but crowd-pleasing.