Fritter

Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta’miyya is served with tehina.

A blend of classic Spanish ingredients: white wine, olive oil, and Serrano ham.

We found that using finely stone-ground cornmeal yielded a denser, slightly heavier fritter than regular stone-ground cornmeal. Though both tasted the same, we preferred the texture of the fritter made with regular cornmeal.

These can be served as hors d'oeuvres, or placed atop a salad of spinach, walnuts and sliced apples.

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.

These can be served on a salad of baby greens. Toss the greens with tarragon vinaigrette and sprinkle with toasted hazelnuts.

A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.

A golden brown, lacy fritter filled with summer’s sweetest corn.

Golden lentil dumplings dunked in creamy yogurt and topped with chaat masala.

Frozen cauliflower deserves to be more than a side. Here a quick zap in the microwave primes the veggie crumbles to become a hearty vegetarian main.

Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.

Inspired by Indian bhajia, these actually crispy fritters feature a hint of coconut for a subtle sweetness. 

A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

A great appetizer or an indulgent snack, these crispy little fritters are best eaten right away.

Easy, cheesy, beautiful mozzarella fritters. 

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.