Fritter

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A fritter is a fried food usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, vegetables or other ingredients.wikipedia
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Pakora

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Fritters are extremely popular roadside snacks all over South Asia and are commonly referred to as pakora (pakoda) or bhajji (bhajia) in local parlance—the onion bhaji also enjoys a high popularity abroad and at home.
Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji, bhaji or ponako, is a fried snack (fritter), originating from the Indian subcontinent.

Bhaji

bajjionion bhaji
Fritters are extremely popular roadside snacks all over South Asia and are commonly referred to as pakora (pakoda) or bhajji (bhajia) in local parlance—the onion bhaji also enjoys a high popularity abroad and at home.
A bhaji, bhajji, or bajji is a spicy snack or entree dish similar to a fritter, originating from the Indian subcontinent, with several variants.

Bakwan

bakwan jagungbakwan MalangBala-bala
Various kinds of ingredients are battered and deep fried such as pisang goreng (banana fritter), tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit. 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).
Bakwan usually refers to a vegetable fritter snack, commonly sold by gorengan (Indonesian fritter) traveling street vendors.

Tempura

kakiageShrimp tempuraTaiwanese "tempura
In Japanese cuisine, tempura is vegetable or seafood dipped and fried in a light crispy batter and served as a common accompaniment to meals.
The dish was influenced by fritter-cooking techniques introduced by Portuguese residing in Nagasaki in the 16th century, and the name "tempura" relates to that origin.

Bugak

Traditional vegetarian deep-fries associated with Korean temple cuisine include twigak and bugak.
Bugak is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine.

Pisang goreng

Goreng pisang
Various kinds of ingredients are battered and deep fried such as pisang goreng (banana fritter), tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit.
In Indonesia, pisang goreng come under the category of gorengan (fritters, from goreng "to fry"), and many varieties are sold on travelling carts or by street vendors throughout Indonesia.

Tahu goreng

a saladtahu
Various kinds of ingredients are battered and deep fried such as pisang goreng (banana fritter), tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found in gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili).

Glutinous rice

sticky riceglutinousglutinous rice flour
Bugak are made from vegetables such as dasima, perilla leaves, and chili peppers, which are coated with glutinous rice paste and dried thoroughly.
Kao hnyin baung is a breakfast dish with boiled peas (pèbyouk) or with a variety of fritters, such as urad dal (baya gyaw), served on a banana leaf. It may be cooked wrapped in a banana leaf, often with peas, and served with a sprinkle of salted toasted sesame seeds and often grated coconut.

Breadfruit

Bread fruitbreadfruit treeArtocarpus altilis
Various kinds of ingredients are battered and deep fried such as pisang goreng (banana fritter), tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit.
In Indonesia, fried breadfruit is sold by street food vendors, and is known as gorengan.

Falafel

felafelfalafel pitasfelafel sandwich
Black beans are made into a paste with curry leaves to make bayagyaw —small fritters similar to falafel.
The fritters are now found around the world as part of vegetarian cuisine, and as a form of street food.

Banana

bananasbanana treebanana flower
Various kinds of ingredients are battered and deep fried such as pisang goreng (banana fritter), tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit.
A similar dish is known in the United Kingdom and United States as banana fritters.

Tapai

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Various kinds of ingredients are battered and deep fried such as pisang goreng (banana fritter), tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit.
The peuyeum goreng or tapai goreng, or known in Javanese as rondho royal is another example of Indonesian gorengan (assorted fritters), which is deep fried battered cassava tapai.

Corn fritter

bakwan jagungcorn frittersPerkedel Jagung
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).
Corn fritters are fritters made of corn.

Perkedel

perkedel kentangBegedilbergedel
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).
Gorengan

Korean cuisine

KoreanKoreaKorean dish
In Korean cuisine, deep-fries are known as twigim .
People also enjoy to eat Sundae (Korean food), Twigim, and Eomuk which are popular with tteokbokki.

Burmese cuisine

BurmeseMyanmarBurma
In Burmese cuisine, fritters are called a-kyaw, while assorted fritters are called a-kyaw-sone .
Mohinga, the unofficial national dish of rice vermicelli in fish broth with onions, garlic, ginger, lemon grass and sliced tender core of banana-stem, served with boiled eggs, fried fish cake (nga hpe) and fritters (akyaw)

Burmese tofu

Shan tohuShan tofu
Diced onions, chickpea, potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu, chayote, banana and crackling are other popular fritter ingredients.
To hpu gyaw is yellow tofu cut into rectangular shapes, scored in the middle, and deep fried. Tofu fritters may be eaten with a spicy sour dip, or cut and made into a salad. They are crispy outside and soft inside.

Chickpea

chickpeaschick peachick peas
Gourd, chickpea and onion fritters are cut into small parts and eaten with Mohinga, Myanmar's national dish.
The flour is also used as a batter to coat vegetables and meats before frying, or fried alone such as panelle (little bread), a chickpea fritter from Sicily.

Mushy peas

mushy pea
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 or chunks, or mushy peas, fried in batter.
They are sometimes also packed into a ball, deep-fried in batter, and served as a pea fritter.

List of fried dough foods

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Fried dough foods

Carimañola

Carimañolas
Carimañola
A carimañola is a meat-pie in a torpedo-shaped yuca fritter, stuffed with cheese, seasoned ground meat or shredded chicken and fried.

Zucchini

courgettecourgettes8-ball (zucchini)
Another regional favourite is the "zucchini fritter".
There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups.

Vada (food)

Vadavadaibara
Vada
Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings.

Fritter roll

Fritter roll
The fritter roll consists of one or two potato fritters enclosed in a floury bap (bread roll) and is usually served with salt and vinegar, sometimes with tomato ketchup or brown sauce on top of the fritter.

Mohinga

Gourd, chickpea and onion fritters are cut into small parts and eaten with Mohinga, Myanmar's national dish.
It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional extras, crisp fried fritters such as split chickpeas (pè gyaw), urad dal (baya gyaw) or gourd (bu thee gyaw) or sliced pieces of Chinese donuts, as well as boiled egg and fried nga hpè fish cake.