6 Fritter Recipes That Taste Fantastic When You Cook Them at Home

Fritters are little fried bites of heaven, and endless sweet and savory variations of this dish are enjoyed worldwide. We’ve scoured the Web to find you just a few of the finest fritter recipes out there, all boasting pillowy soft and flavorful interiors, exteriors all fried to a delectable crisp — either in a deep fryer or right on the stove.

These six creative fritter recipes will satisfy sweet and savory snack lovers alike. Try cooking them up at home!

Blueberry danish pastry, fritter

Source: iStock

1. Glazed Blueberry Fritters

These Glazed Blueberry Fritters are sweet, simple, and worth the 45 minutes it takes to whip them up in your kitchen. No yeast is required, meaning you can mix up a batter in no time and have them frying up in minutes! For a sweet finish, give each fritter a generous drizzle (or full coating — why not?) of vanilla glaze. Seasons and Suppers’ recipe yields 12 servings, noting that they’re best enjoyed on the day they’re cooked. They’ll still be delicious in the days following, but may begin to lose their outer crunch.

Ingredients:

Fritters

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 2¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • ¾ cup whole milk
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted and cooled slightly
  • 1½ to 2 cups fresh blueberries

Glaze

  • 2 cups confectioners’ or icing sugar
  • 1½ teaspoons light corn syrup or golden syrup
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla
  • 1 tablespoon white sugar
  • ⅓ cup water
  • Vegetable or similar oil for deep frying

Directions: For the fritters – Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk to combine.

In a medium bowl, combine the eggs, milk, vanilla, and melted/slightly cooled butter. Whisk to combine. Make a well in the dry ingredients and add the wet ingredients. Stir just until combined. Fold blueberries into the mix.

In a heavy, deep pot, heat oil to 375 degrees Fahrenheit. Drop fritters by the spoonful in to hot oil. Cook until underside is deep golden brown. Flip over and cook the other side. Remove to a cooling rack set on top of a baking sheet. Continue until all fritters are cooked.

Prepare the glaze — Add the icing sugar, corn syrup, salt, and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat, then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth.

Dip cooled fritters in glaze or drizzle/brush glaze over and return to cooling rack set over a baking sheet to catch any drips. Allow glaze to set. Enjoy.

Zucchini squash pancakes

Source: iStock

2. Mini Zucchini Fritters

Mild, refreshing zucchini is a highly versatile vegetable, making it an ideal candidate for a mouthwatering fritter. Ciao Chow Bambina recommends serving her Mini Zucchini Fritters as a light first course prior to dinner; the fritters can just as easily be enjoyed as a simple, comforting snack. If you’ve prepared your fritters ahead of time, keep them warm in an oven set to low until serving.

Ingredients:

  • 3 eggs
  • ¾ cup fine dried Italian-style bread crumbs
  • ¾ cup flour
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 3 medium zucchini, coarsely grated and dried with a paper towel
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons olive oil, divided

Directions: In a large bowl, beat eggs thoroughly. Add bread crumbs, flour, cheese, and parsley. Mix well to form a paste-like batter. Add zucchini, salt, and pepper and mix again. Let mixture rest for 10 to 12 minutes.

In a medium skillet, heat 2 tablespoons olive oil over medium heat. With a tablespoon, drop batter into the oil. Sauté for 4 to 6 minutes until cooked through and golden brown, turning once. Put on a paper towel to drain.

Add more oil to the pan, as needed. When all the batter is cooked, place fritters on a serving platter and serve.

Glazed apple fritters, pastry

Source: iStock

3. Glazed Apple Fritters

Java Cupcake’s Glazed Apple Fritters have soft, melt-in-your-mouth centers, punctuated with chunks of juicy spiced apples. Frying the fritters will result in tantalizingly crispy edges, which are then topped with a creamy vanilla glaze. You can store these fritters at room temperature for up to three days, but — as with most dishes — they’re best enjoyed immediately! The dish takes 3 hours and 30 minutes to make and yields 12 servings.

Ingredients:

Dough

  • ½ cup whole milk, room temperature
  • 2 eggs, lightly beaten, room temperature
  • 1 packet of active dry yeast (2¼ teaspoons)
  • 3¼ cups all-purpose flour
  • ⅓ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ⅓ cup unsalted butter, room temperature

Apples

  • 6 small- to medium-size apples
  • 3 tablespoons unsalted butter
  • 2 teaspoon cinnamon
  • ¼ cup sugar
  • 4 tablespoons apple cider vinegar

Glaze

  • 1½ cups powdered sugar
  • 3 to 4 tablespoons heavy cream
  • 1 teaspoon vanilla

Frying

  • Vegetable pil

DirectionsDough — Whisk together the yeast, sugar, 3 cups of flour, cinnamon, and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.

With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball.

Sprinkle the remaining ¼ cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated. Add 1 tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.

Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until it doubles in size (an hour or two).

Apples – Peel, core, and cut the apples into small chunks. Place in a bowl and toss in the lemon juice. In a medium pan over medium-high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vinegar and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.

Assemble the dough – Line two baking sheets with parchment paper.

Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about ½-inch thick.

Spread ¾ of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral.

Roll the dough out into another rectangle about ½-inch thick. Cut the dough into 12 even pieces. Place a piece in your hand and pull each corner up into the center, creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.

Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.

Glaze – Just before you’re ready to begin frying the fritters, prepare the glaze. In a small bowl, whisk together the heavy cream, vanilla, and powdered sugar until smooth. You’ll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.

Frying the fritters – In a heavy-bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360 degrees Fahrenheit. While the oil is heating, prepare a cooling rack by lining it with paper towels.

Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60 to 90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360 degrees Fahrenheit before frying another batch. Continue until all the dough has been fried.

Glazing the fritters – Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. Allow the glaze to harden before serving.

Corn fritters

Source: iStock

4. Curried Corn Fritters With Cilantro and Mint Chutney

Relishing It draws from Indian culinary influences in these Curried Corn Fritters. These bites are easy to make and are beautifully paired with a simple cilantro and mint chutney (recipe included below). Curry powder gives the fritters their distinct taste — feel free to add more if you’d like a more pronounced flavor. If you prefer your dishes with a little heat, try adding some minced jalapeño to the batter. The recipe yields 9 (3-inch) fritters.

Ingredients:

For the corn and zucchini fritters

  • 2 ears of fresh sweet corn, cut off the cob
  • 1 pound zucchini, coarsely grated
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon sweet curry powder
  • 1 teaspoon kosher salt, divided
  • Freshly ground pepper
  • 1 egg, lightly beaten
  • Olive oil, for frying

For the cilantro mint chutney

  • ½ cup cilantro, slightly packed
  • ½ cup fresh mint, slightly packed
  • 3 to 4 tablespoons plain yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon freshly minced ginger
  • Squeeze of lime
  • Pinch of sugar
  • Kosher salt to taste
  • Minced jalapeño to taste

DirectionsTo make the cilantro mint chutney — Combine all of the ingredients in a food processor. Blend until smooth. Season properly with sugar, salt, and lime. Set aside so the flavors can combine.

In a colander placed over a medium-sized bowl, combine the grated zucchini with ½ teaspoon kosher salt. Let sit for 10 minutes. Then, gently squeeze the liquid from the zucchini with your hands. You want the zucchini to be as dry as possible, so it will crisp when fried.

In a medium-sized bowl, using your hands, gently combine the zucchini, corn, garlic, flour, curry powder, remaining ½ teaspoon of salt, and pepper together, making sure to evenly coat the vegetables with the flour. Then add the egg and mix again using your hands until everything is evenly moistened.

Add 2 tablespoons of olive oil to a hot skillet. Form 3-inch patties that are about ½-inch thick with the zucchini mixture and gently place in the skillet. Fry as many as will fit into the pan at a time. Fry on medium-high heat until the underside is a deep golden brown, then flip. Repeat until all of the mixture is gone. Be sure to add more olive oil into the pan each time.  The fritters are best eaten immediately. Top with the chutney and enjoy!

Peaches, fritter

Source: iStock

5. Peach Fritters With Maple-Whiskey Glaze

Southern Fatty simmers up her peach filling along with zesty lemon juice and cinnamon for a wonderfully spiced flavor. These large, airy fritters are packed with spices and peachy chunks, then glazed with a mouthwatering maple-whiskey icing. Southern Fatty notes that her Peach Fritters With Maple-Whiskey Glaze are just as good (or better) when eaten the next day at room temperature, and can even be frozen for future on-the-go snacking. This recipe takes 2 hours and 45 minutes to complete and yields 8 to 10 large fritters.

Ingredients:

Fruit filling

  • 2 peaches, peeled and cut into bite-sized pieces (little more than 2 cups)
  • ⅓ cup sugar
  • 2 teaspoons cinnamon, ground
  • 1 teaspoon lemon juice

Fritter dough

  • 2 tablespoons active yeast
  • ⅓ cup hot water
  • 2 cups bread flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon, ground
  • ⅛ teaspoon nutmeg
  • 1 egg
  • 3 tablespoons shortening
  • ½ teaspoon vanilla paste or extract
  • Oil, for frying

Maple whiskey glaze

  • 2 tablespoons sugar, granulated white
  • ¼ cup water
  • 2 cups powdered sugar
  • ½ tablespoon corn syrup, light
  • ½ teaspoon vanilla paste or extract
  • ¼ teaspoon salt
  • 1 tablespoon maple whiskey

Directions: For the dough – In a mixer, add yeast and warm water. Allow to sit and dissolve for about 5 minutes.

While dissolving, sift the dough dry ingredients into a bowl. With a mixing blade, add the remaining wet ingredients (egg, shortening, vanilla) to the yeast and mix well. Add dry ingredient mix a bit at a time, mixing well at a low setting.

After all of the dry ingredients have been added, knead with a dough hook until smooth. This will take about 3 to 4 minutes at medium speed. Remove bowl and cover with plastic wrap, dough ball at bottom. Let dough double. This will take about an hour in a warm environment.

For the filling – While dough is rising, place filling ingredients in saucepan over medium heat. Bring to boil and reduce to simmer for about 6 to 8 minutes. Remove to cool completely.

Finishing the dough – After the dough has doubled, roll out on a floured board to a 12-inch square. Place the cooled peach filling (not too much liquid works best) on half of the dough. Fold over dough to cover peaches. Press sides together.

With a pizza or pastry cutter, cut dough into small squares. The dough may be sticky and somewhat wet, but pick up the squares individually and form them into smaller balls. Place dough balls together into small patties, each about 2½ inches wide. Use a light amount of flour as needed to prevent sticking.

Place on a lined baking sheet. Cover with greased plastic wrap and let rise for 45 minutes. Heat oil to 350 degrees Fahrenheit. Fry each fritter until golden, about 4 to 5 minutes total. Remove to drain and cool to handle.

Maple whiskey glaze – In small saucepan, heat sugar and water to boil. Dissolve all sugar. Once boiling and dissolved, remove from heat and add remaining glaze ingredients and whisk to smooth texture.

Dip the fritter in glaze. Remove to baking rack to cool. Repeat glaze dip as desired, and enjoy.

Vegetable burger, quinoa patties

Source: iStock

6. Quinoa-Salmon Fritters

DiepLicious uses cumin and curry powder to achieve a complex taste in her Quinoa-Salmon Fritters. The recipe is simple to begin with and becomes even simpler if you’ve got salmon left over from a previous meal. DiepLicious recommends serving these fritters up alongside a simple arugula salad and some avocado.

Ingredients:

  • ½ cup red quinoa
  • 3 tablespoons parsley, finely chopped
  • 7 ounces cooked salmon, torn into smaller pieces
  • ½ cup bread crumbs
  • ½ cup Parmesan cheese
  • ½ teaspoon salt
  • Fresh cracked pepper
  • ½ teaspoon cumin
  • ½ teaspoon curry powder
  • 2 eggs
  • 2 tablespoons olive oil, for frying

Directions: Cook the quinoa as directed on package and let it cool. In a large bowl, mix all the above ingredients except for olive oil. Shape them into small patties and make sure to squeeze them tightly to prevent them from falling apart during cooking.

Heat olive oil in a pan on medium high heat and add the patties. Sauté until browned on each side.

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