Fritter

27 of Our Favorite Fritter Recipes

It's fry time.
Image may contain Nuggets Food Fried Chicken Confectionery and Sweets
Teeny-Weeny CoxinhaTeri Lyn Fisher
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/27

    Shrimp and Corn Fritters

    Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from a Southern classic.

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  • Teri Lyn Fisher
    4/27

    Teeny-Weeny Coxinha

    This fun Brazilian street food is traditionally formed into the shape of a drumstick to represent the main filling ingredient: chicken.

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  • Cedric Angeles
    13/27

    Blue Crab Beignets

    Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters from La Petite Grocery, a new-school NOLA bistro.

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  • Lara Ferroni
    14/27

    Turkey Croquettes

    These croquettes are a perfect way to use up leftover turkey or rotisserie chicken. For a Thanksgiving-inspired spin, serve with gravy or cranberry sauce for dipping.

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  • Christopher Testani, food styling by Rebecca Jurkevich
    15/27

    Mashed Potato Croquettes

    Using chilled (or leftover) mashed potatoes to make these crunchy croquettes helps the mixture hold together, as does the additional chilling time before frying.

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  • Ellen Silverman
    16/27

    Calas Fried Rice Fritters

    Crisp around the edges with a plump, toothsome interior, these cinnamon and vanilla–spiked New Orleans classics are traditionally served with earthy, sorghum-like cane syrup, or simply a thorough dusting of confectioners' sugar.

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  • Ditte Isager
    17/27

    Millet-Scallion Pancakes

    The batter for these fritters is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

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  • photo by Kana Okada
    18/27

    Artichoke Fritters with Green Goddess Dipping Sauce

    In this addictive appetizer, slices of cooked artichoke are mixed into a beer batter and then dropped into bubbling oil. The sour cream–based dipping sauce lends tartness and plenty of fresh herby flavor.

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  • Photo by Romulo Yanes
    21/27

    Fried Mozzarella Balls

    Move over, mozzarella sticks! Using fresh, milky bocconcini—aka mini mozzarella balls—is an easy way to serve the beloved bar snack in a whole new way.

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  • Hans Gissinger
    22/27

    Zucchini Keftedes with Feta and Dill

    Filled with classic Greek flavors like dill, mint, lemon, and feta cheese, these veggie fritters are a great option for summer parties.

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  • Photo by Romulo Yanes
    23/27

    Ham and Rice Croquettes

    For the best flavor, make sure to season your rice well as it cooks. Cooked bacon, turkey, or even shrimp can be used in place of the ham.

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  • Photo by Tara Donne, Food and Prop Styling by Diana Yen
    24/27

    Our Favorite Latkes

    These ultimate fried potato pancakes have fluffy, pillowy-soft centers with crisp, golden brown edges.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
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