Editing Fritter (section)

== Varieties ==
{{More citations needed section|date=February 2025}}
=== Africa ===
[[West African]] countries have many variations similar to fritters. The most common process includes the blending of peeled [[black-eyed pea]]s with peppers and spices to leave a thick texture. A Yoruba version, [[akara]], is a popular street snack and side dish in Nigerian culture. 
Another popular fritter made by Nigerians is '[[puff-puff]]'. Typically made by deep frying a dough containing flour, yeast, sugar, butter, salt, eggs and water.

==== South Africa ====
Pumpkin fritters (commonly known as Pampoenkoekies, usually served with [[cinnamon sugar]] and served at any time of day, are popular in [[South Africa]]. Other variations often include [[banana]] instead of pumpkin. <ref>{{Cite web|url=http://www.rainbowcooking.co.nz/recipes/pumpkin-fritters|title=Pumpkin fritters (pampoenkoekies) &#124; Rainbow Cooking|website=www.rainbowcooking.co.nz}}</ref><ref>{{Cite web|url=https://tastyrecipes.sapeople.com/pumpkin-fritters/|title=PUMPKIN FRITTERS|date=November 3, 2014|access-date=September 23, 2017|archive-date=May 31, 2023|archive-url=https://web.archive.org/web/20230531044200/https://tastyrecipes.sapeople.com/pumpkin-fritters/|url-status=dead}}</ref>

==== Kenya ====
Fritters are commonly referred to as Bhajia or Viazi Karai, which is a popular street snack in [[Kenya]].

=== Asia ===
==== South Asia ====
Fritters are extremely popular roadside snacks all over [[South Asia]] and are commonly referred to as ''[[pakora]]'' ''(pakoda)'' or ''[[bhaji]]'' ''(bhajia)'' in local parlance—the [[onion bhaji]] also enjoys a high popularity abroad and at home.

===== India and Pakistan =====
In India and Pakistan, a ''[[pakora]]'' is a fritter of assorted vegetables and spices.

In the [[South Indian]] state of [[Kerala]], [[banana fritter#India|banana fritters]] are extremely popular.
 
''Piyaji'' is a [[Bengalis|Bengali]] dish of fritters with onions.
<gallery>
File:Chilli Bites (Bhaji).jpg|Chilli ''pakoras''
File:Onion Fritters Peyaji.jpg|Onion fritters (''piyaji'') is a Bengali dish made with onions.
File:The Bajji maker.jpg|A woman making ''bajjis'' in [[Mylapore]]
File:Uggani bajji.jpg|''Uggani bajji'', rice and fritters, a typical breakfast in [[Rayalaseema]]
</gallery>

==== Southeast Asia ====

===== Brunei =====
In [[Brunei]], fritters are known as {{lang|ms|cucur}} and they are eaten as snacks. {{lang|ms|Cucur}} is also part of local street food and usually sold in street market-style food booth (locally known as {{lang|ms|gerai}}). They are usually made with fillings which are commonly made with [[cucur pisang|banana]], [[shrimp]], [[Yam (vegetable)|yam]], [[sweet potato]]es and vegetables (usually sliced [[cabbage]]s or [[carrot]]s). Some local fruits, when they are in season, are also made into {{lang|kxd|cucur|i=on}}, most commonly [[durian]], [[breadfruit]] ({{lang|kxd|sukun|i=on}}), {{lang|kxd|tibadak|i=on}} (''[[Artocarpus integer]]'') and {{lang|kxd|tarap|i=on}} (''[[Artocarpus odoratissimus]]'').

===== Indonesia =====
In [[Indonesia]], fritters come under the category of ''gorengan'' ({{langx|id|fritters}}, from ''goreng'' "to fry"), and many varieties are sold on travelling carts or by street vendors throughout Indonesia.<ref name="Street Food">{{Cite book|url=https://books.google.com/books?id=9XCjAQAAQBAJ&q=pisang+goreng+Indonesian+fried+banana&pg=PA183|title=Street Food Around the World: An Encyclopedia of Food and Culture|last1=Kraig|first1=Bruce|last2=Sen|first2=Colleen Taylor|date=2013-09-09|publisher=ABC-CLIO|isbn=9781598849554|language=en}}</ref> Various kinds of ingredients are battered and deep-fried, such as [[pisang goreng|bananas]] (''pisang goreng''), [[tempeh|tempe]] ''[[mendoan]]'', ''[[tahu goreng]]'' (fried [[tofu]]), [[oncom]], [[sweet potato]], [[cassava]] chunk, cassava [[tapai]], ''cireng'' (tapioca fritters), [[bakwan]] (flour with chopped vegetables), Tahu isi (filled [[tofu]]), and [[breadfruit]].<ref>{{Cite news|url=https://www.indoindians.com/gorengan-indonesias-favorite-fried-snacks/|title=Gorengan: Indonesia's Favorite Fried Snacks - Indoindians|last=Fauziah|date=2017-06-02|work=Indoindians|access-date=2018-06-27|language=en-US}}</ref> These are often eaten accompanied by fresh [[bird's eye chili]]. 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|perkedel jagung]]'' or ''[[corn fritter|bakwan jagung]]'').

<gallery>
File:Penjual Gorengan.jpg|''Gorengan'', Indonesian street vendor of assorted fritters
File:Tempe and tahu goreng.JPG|Indonesian ''[[tempeh]] [[mendoan]]'' and tofu fritters
File:Perkedel Jagung Jakarta.jpg|''[[corn fritter|Bakwan jagung]]'', Indonesian [[corn fritter]]
File:Pisang goreng in a basket.jpg|Fritter peddler offering ''[[pisang goreng]]'', Indonesian banana fritter
</gallery>

===== Malaysia =====
In [[Malaysia]], it is common for a type of fritter called "cucur"<ref name="Musa 2016 p. 90">{{cite book | last=Musa | first=N. | title=Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking | publisher=Random House | year=2016 | isbn=978-1-4735-2366-1 | url=https://books.google.com/books?id=nxeCCwAAQBAJ&pg=PT90 | access-date=November 5, 2016 | page=90}}</ref> (such as [[Yam (vegetable)|yam]], sweet potato and banana<ref name="Albala 2011">{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia | publisher=Greenwood | series=Food Cultures of the World Encyclopedia | issue=v. 1 | year=2011 | isbn=978-0-313-37626-9 | url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA2-PA161 | access-date=November 5, 2016 | page=161}}</ref>) to be fried by the roadside<ref name="Albala 2011"/> in a large [[wok]] and sold as [[snack]]s.

<gallery>
File:Malaysian roadside fritters.jpg|Malaysian roadside yam and sweet potato fritters
</gallery>

===== Myanmar =====
{{main|Burmese fritters}}

In [[Burmese cuisine]], fritters are called ''a-kyaw'' ({{langx|my|အကြော်}}), while assorted fritters are called ''a-kyaw-sone'' ({{langx|my|အကြော်စုံ}}). The most popular ''a-kyaw'' is the gourd fritter (ဘူးသီးကြော်). Diced onions, [[chickpea]], potatoes, a variety of leafy vegetables, brown bean paste, [[Burmese tofu]], [[chayote]], banana and crackling are other popular fritter ingredients. Black beans are made into a paste with curry leaves to make '''bayagyaw'''<ref name="Marks Thein 1994 p. 35">{{cite book|url=https://books.google.com/books?id=T9aOCgAAQBAJ&pg=PA35|title=The Burmese Kitchen: Recipes from the Golden Land|last1=Marks|first1=C.|last2=Thein|first2=A.|publisher=M. Evans|year=1994|isbn=978-1-59077-260-7|page=35|access-date=November 5, 2016}}</ref>—small fritters similar to [[falafel]]. Unlike pisang goreng, Burmese [[banana fritter]]s are made only with overripe bananas with no sugar or honey added.

The savory fritters are eaten mainly at breakfast or as a snack at tea. [[Gourd]], [[chickpea]] and [[onion]] fritters are cut into small parts and eaten with [[Mohinga]], Myanmar's national dish. These fritters are also eaten with [[Glutinous rice#Burmese traditions|Kao hnyin baung]] rice and with Burmese green sauce—called '''chin-saw-kar''' or '''a-chin-yay'''. Depending on the fritter [[hawker (trade)|hawker]], the sauce is made from chili sauce diluted with vinegar, water, [[cilantro]], finely diced tomatoes, garlic and onions.

<gallery>
File:Myanmar Fried Snack.jpg|Fried snacks of Myanmar
</gallery>

===== Philippines =====
In the [[Philippines]], egg fritters are called ''[[tokneneng]]'' (duck) or ''[[kwek-kwek]]'' (quail), and squid fritters are called ''[[Squid as food#Philippines|kalamares]]''. These, along with shrimp fritters called  ''[[okoy]]'', and [[banana fritter]]s called ''[[Maruya (food)|maruya]]'' are also sold in travelling cart or street side vendors.

<gallery>
File:Kumbo.jpg|[[Maruya (food)|Maruya]] or kumbo, banana fritters
File:Ukoy (shrimp fritters) from Vigan, Philippines.jpg|[[Okoy]], shrimp and glutinous rice flour fritters
File:Kwek kwek cropped.jpg|[[Kwek-kwek]], quail egg fritters
File:Cagayan Pampanguena - Pinakufu.jpg|[[Pinakufu]], glutinous rice flour fritters coated in sugar and coconut
</gallery>

===== Thailand =====
<gallery>
File:Nam_phrik_kapi_02.jpg|''[[Nam phrik]] kapi'' served with vegetable fritters; a common dish in [[Thai cuisine]]
</gallery>

==== East Asia ====

===== China =====
Throughout China, fritters are sold at roadsides. They may contain pork, but are commonly vegetarian.

<gallery>
File:Fritters in Hainan - 03.ogv|A couple making fritters in [[Hainan]], China. Each contains some fermented beans, chopped spring onion, and a small cube of pork meat. These sell for 5 mao (jiao), equivalent to around 8 US cents.
</gallery>

===== Japan =====
In [[Japanese cuisine]], [[takoyaki]] is a type of ball-shaped fritter made with a wheat batter, minced octopus, ginger and tempura scraps.<ref name="SN24">{{cite news |last1=Roll |first1=Dale |title=Let’s try again: Why can’t we make takoyaki with squid instead of octopus? |url=https://soranews24.com/2024/01/24/lets-try-again-why-cant-we-make-takoyaki-with-squid-instead-of-octopus/ |access-date=14 October 2024 |publisher=Sora News 24 |date=24 January 2024}}</ref> [[Tempura]] is vegetable or seafood dipped and fried in a light crispy batter and served as a common accompaniment to meals. 

<gallery>
File:Takoyaki at the Richmond Night Market by SqueakyMarmot.jpg|Takoyaki being prepared
File:Tempurainjapan-ikebukuro-dec312007.jpg|''[[Tempura]]''
</gallery>

===== Korea =====
{{unreferenced section|date=January 2021}}
In [[Korean cuisine]], deep-fried foods are known as ''twigim'' ({{lang|ko|튀김}}). ''Twigim'' are often [[batter (cooking)|batter]]ed and [[bread crumbs|bread]]ed, but there are varieties without breading, as well as varieties without breading and batter. Popular ''twigim'' dishes include ''[[dak-twigim]]'' (fried chicken), ''[[gim-mari]]-twigim'' (fried seaweed roll), ''[[goguma-twigim]]'' (fried sweet potato), ''gul-twigim'' (fried oyster), ''ojingeo-twigim'' (fried squid), and ''saeu-twigim'' (fried shrimp).

Traditional vegetarian deep-fried foods associated with [[Korean temple cuisine]] include ''[[twigak]]'' and ''[[bugak]]''.<ref name="Koehler">{{Cite book|last=Koehler|first=Robert|editor=Korea Foundation|editor-link=Korea Foundation|title=Traditional Food: A Taste of Korean Life|year=2010|publisher=Seoul Selection|location=Seoul|isbn=978-1-62412-036-7|series=Korea Essentials|volume=4|url=https://books.google.com/books?id=dF6tCQAAQBAJ&pg=PT49|access-date=1 March 2018}}</ref> ''Twigak'' are made from vegetables such as ''[[Saccharina japonica|dasima]]'' (kelp) and [[bamboo shoot]], without breading or batter. ''Bugak'' are made from vegetables such as ''dasima'', [[kkaennip|perilla leaves]], and [[chili pepper]]s, which are coated with [[glutinous rice]] [[rice glue|paste]] and dried thoroughly.

<gallery>
File:Ojingeo-twigim and gochu-twigim.jpg|Korean ''[[Squid as food|Ojingeo]]-twigim'' (squid fritters) and ''[[Chili pepper|gochu]]-twigim'' (chilli fritters)
File:Dasima-bugak.jpg|''[[Saccharina japonica|Dasima]]-[[bugak]]'' (coated kelp fries)
File:Miyeok-twigak.jpg|''[[Undaria pinnatifida|Miyeok]]-[[twigak]]'' (seaweed fries)
File:Gim Rolls Salat Dukki Berlin.jpg|''[[Gim (food)|Gim]]-mari-twigim''
</gallery>

==== Iran ====
The [[Iranian cuisine|Iranian]] variety is called [[Kuku (food)|Kuku]] which come in different versions like the ones with potatoes or the ones with herbs. This type of fritter resembles a crustless [[quiche]].

<gallery>
File:Kookoo-sabzi-3.JPG|''[[Kuku (food)|Kuku]]-sabzi''
</gallery>

=== New Zealand ===
[[Whitebait fritter]]s are popular in New Zealand.<ref name="Bloom Wechter 2010 p. 53">{{cite book|url=https://archive.org/details/isbn_9781400008414|url-access=registration|title=Fodor's New Zealand|last1=Bloom|first1=A.|last2=Wechter|first2=E.B.|publisher=Fodor's Travel Publications|year=2010|isbn=978-1-4000-0841-4|series=Fodor's New Zealand|page=[https://archive.org/details/isbn_9781400008414/page/53 53]|access-date=November 5, 2016}}</ref>

<gallery>
File:Whitebait Fritter.JPG|New Zealand [[whitebait fritter]]s
</gallery>

===Europe===

==== Portugal ====
[[Peixinhos da horta]] is a traditional dish in [[Portuguese cuisine]]. The name of the dish is literally translated as "Little Fish from the Vegetable Garden", as it resembles small pieces of colorful fish.<ref>{{Cite web |title=Flavours - peixnhos da horta |url=https://visitar.lisboa.pt/en/tradition/flavours#c1494 |access-date=2021-02-16 |website=visitar.lisboa.pt}}</ref> Its preparation involves coating green beans, bell peppers, squash, or other vegetables in a wheat flour batter and deep frying them.<ref>{{cite book |url=https://books.google.com/books?id=DNiSuNvBAD4C&dq=Peixinhos+da+horta&pg=PA4 |title=La Cucina Portoghese. Ediz. Inglese |date=2002 |publisher=Casa Editrice Bonechi |isbn=978-8-847-60921-1 |page=17 |contribution=S. Cunningham Dryburgh (translator) |access-date=22 March 2016}}</ref> It was introduced to [[Japan]] by Portuguese sailors in the sixteenth century, where it eventually developed into [[tempura]].<ref>{{cite book |author=Charles Lemos |url=https://books.google.com/books?id=30uhs5rPpXEC&q=Everybody's+San+Francisco+Cookbook |title=Everybody's San Francisco Cookbook |publisher=Good Life Publications |year=1998 |isbn=978-1-886776-01-2 |page=240 |access-date=22 March 2016}}</ref><ref name="tempura origins">{{cite web |author=Morieda, Takashi |title=Tracking Down Tempura |url=http://www.kikkoman.com/foodforum/thejapanesetablebackissues/06.shtml |url-status=dead |archive-url=https://web.archive.org/web/20080110233636/http://www.kikkoman.com/foodforum/thejapanesetablebackissues/06.shtml |archive-date=2008-01-10 |access-date=2007-12-13 |work=[[Kikkoman|The World of Kikkoman]]}}</ref><ref>{{Cite web |title=The truth about Japanese tempura |url=https://www.bbc.com/travel/article/20170808-the-truth-about-japanese-tempura |access-date=2024-05-10 |website=www.bbc.com |language=en-GB}}</ref>

==== United Kingdom ====
In [[United Kingdom|British]] [[fish and chips|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<ref name="Raffald 1808 p. 118">{{cite book|url=https://books.google.com/books?id=PPAHAAAAQAAJ&pg=PA118|title=The experienced English house-keeper, consisting of near 800 original receipts|last=Raffald|first=E.|year=1808|page=118|access-date=November 5, 2016}}</ref> or chunks, or [[mushy peas]] fried in batter. Hence: "potato fritter", "pineapple fritter", "apple fritter", "[[pea]] fritter", etc. At home and at school, fritters are also sometimes made with meat, especially [[Spam (food)|Spam]] and [[corned beef]].
A '''fritter roll''' or '''roll and fritter''' is a potato fritter inside a [[bread roll]], served with salt and vinegar.<ref name="Culture">{{cite web |last1=CHALMERS |first1=TORI |title=Glasgow Food Delicacies You Might Not Have Heard Of |url=https://theculturetrip.com/europe/united-kingdom/scotland/articles/glasgow-food-delicacies-you-might-not-have-heard-of/ |website=theculturetrip |date=31 January 2017 |publisher=The Culture Trip Ltd. |access-date=20 July 2019}}</ref>

===North America===

====Canada and the United States====
The apple fritter is a fried pastry popular within Canada and the United States. Early versions of apple fritters appear in Martha Washington’s ''Booke of Cookery'', a manuscript dating to the 17th century, which includes various fritter recipes common in colonial American kitchens.<ref>{{Cite web |title=Apple Fritters {{!}} George Washington's Mount Vernon |url=https://www.mountvernon.org/inn/recipes/article/apple-fritters |access-date=2024-11-09 |website=www.mountvernon.org |language=en}}</ref> An apple fritter recipe typically includes a batter made from flour, sugar, baking powder, salt, milk, eggs, and a bit of oil. Fresh apples are peeled, cored, and chopped, then folded into the batter. The fritters are deep-fried in vegetable oil and, once golden, are coated in cinnamon-sugar for a sweet finish.<ref>{{Cite web |title=Mom's Apple Fritters |url=https://www.allrecipes.com/recipe/90295/moms-apple-fritters/ |access-date=2024-11-09 |website=Allrecipes |language=en}}</ref> In Canada, the apple fritter remains especially popular; [[Tim Hortons]], a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling doughnut in 2023.<ref>{{Cite web |title=Tops at Tims in 2023 |url=https://finance.yahoo.com/news/tops-tims-2023-apple-fritter-142900233.html}}</ref>

==== Caribbean ====
[[Conch]] fritters are commonly prepared in [[The Bahamas]].<ref>{{Cite web |title=Conch Fritters {{!}} Traditional Sea Snail Dish From The Bahamas {{!}} TasteAtlas |url=https://www.tasteatlas.com/conch-fritters |access-date=2023-06-18 |website=www.tasteatlas.com}}</ref>

==== Mexico ====
[[File:Es uno de los platillos principales de la temporada de cuaresma.jpg|thumb|Mexican tortitas on a plate.]]
Tortitas are golden-brown fritters made in Mexico from [[Mexican cuisine]].<ref>{{Cite web |title=Tortitas de papa, receta sencilla ⋆ Larousse Cocina |url=https://laroussecocina.mx/receta/tortitas-de-papa/ |access-date=2024-02-15 |website=Larousse Cocina |language=es}}</ref> One variant is the ''tortita de papa'' (potato fritter). This dish consists in boiled potato dough fried in oil. The first written recipes for tortitas can be found in Mexican cookbooks from the 19th century.<ref>{{cite book |access-date=2021-08-10 |date=1831 |pages=281–305 |publisher=Imprenta de Galván |title=El cocinero mexicano |url=http://biblioteca.herdez.com.mx/publicaciones-en-linea/Cocinero_T-1.pdf |volume=I}}<!-- auto-translated from Spanish by Module:CS1 translator --></ref>