fritter, any of various types of fried foods, generally consisting of small pieces of meat, vegetables, fruit, or dough. Plain fritters are deep-fried cakes of chou paste or a yeast dough. In another type, bits of meat, seafood, vegetables, or fruit are coated with batter and deep-fried.
|Bowl of corn fritters|
|Region or state||Americas, Southeast Asia, Oceania & Isle Of Man|
|Created by||Indigenous peoples of the Americas|
|Main ingredients||Corn, egg, flour, milk and butter|
is that doughnut is a deep-fried piece of dough or batter, commonly of a toroidal (a ring doughnut ) often mixed with various sweeteners and flavourings; or flattened sphere (a filled doughnut) shape filled with jam, custard or cream while fritter is a dish made by deep-frying food coated in batter.
There’s actually not much difference between pancake and fritter batter. They are both made with the same ingredients. It is only once fruit or meat is dipped into the raw batter and then fried that it actually becomes a fritter.
An apple fritter and a donut do share some common traits, but then they go their separate ways. Both start with essentially a “Pâte à choux” pastry batter. This is the light and buttery batter at the heart of all great pastries.
Fritter derives from the Late Latin frictura, meaning “a fry.” Frictura, in turn, derived from the Latin berb frigere which meant “to fry” or “to roast.” Our word fry obviously derives from this word as well. Words such as frittata and fricasse also owe part of their origin to these roots.
From Old French friture.
Why fritters are soggy
The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you’re frittering leeches too much water when cooking.
Each chunk of warm banana is covered in a crisp, golden coating made with flour, egg, and milk. These delicious banana fritters are best served warm with ice cream. Swap the honey for a drizzle of maple syrup, or melted chocolate to serve instead.
A beef fritter is a fried patty with beef as the primary ingredient, binding ingredients in the batter, and breading on the outside. … If a deep fryer is used, the mixture can be rolled into balls instead of patties. Adding salt, pepper, onions, and garlic to the batter can help enhance the flavor of the fritters.
The method of making batter for fritters is very much the same as for the basic pancake batter. The main difference is that the fritter batter needs to be thicker than the pancake batter as it is has to form a light, crisp covering for various foods that are going to be deep-fried.
Contributor’s comments: The term scallop was used in Wagga to describe a thin deep fried potato wafer dipped in batter.
As soon as they got potatoes, Scottish people were making fritters. This reference to Scotland is a fascinating link. The Scottish, it seems, may be the one people in the world who love the potato fritter even more than we do. In Scotland, it’s given its true place in the spotlight and simply called a Fritter.
Fruit and Vegetables. In chip-shop practice, now large rounds of potato, cut about 3/8ins thick, battered and deep-fried. For similar dishes, see: Scalloped Potato.
Storing: Store any leftover fritters in an airtight container or ziplock bag once they have cooled. … Freeze: Apple fritters freeze very well. Let them cool completely, then place them into a few gallon-size ziplock bags and close them tightly. Freeze for up to 2 month for best taste.
Apple fritters are the most unique Tim Hortons donut to make the list. They are easier to eat because you can pull the dough apart section-by-section. Pair your fritter with an Iced Capp with a caramel shot for some autumn vibes.
The batter-frying technique was introduced into Japan by the Portuguese and Spanish in the late 16th century; the tempura that developed, a mixed fry of shrimps, herbs, and vegetables, has been totally incorporated into the cuisine.
The fritter tradition harks back to West Africa, where frying in deep oil is one of the major cooking techniques. In the African Atlantic world, fritters can be served as appetizers, as a vegetable, and even as a dessert, as they are here.
Chicken fritters are boneless skinless chunks of chicken breast meat coated in flour, egg mixture, spices and aromatics then fried or pan-fried.
Using cold water while making the batter for your fritters can work wonders to keeping them crispy. Since the batter is cold, the fritters will not absorb too much oil and thus keep them light and crispy.
types of fritters
what is fritters in food