What is a fritter?
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
What is a fritter in baking?
What does fritter mean? You can have sweet or savory fritters – they are essentially some kind of meat, fish, fruit, or vegetable which are batter or breaded then traditionally fried. In fact, some varieties are simply dough batter that is deep-fried as-is.
What do you eat with fritters?
What To Serve With Fritters For Dinner?
- Ketchup. Yes, quite obvious!
- Schezwan Chutney Or Sauce. Schezwan Chutney can also be used as an accompaniment for many fritters.
- Dry Coconut Chutney.
- Coriander Mint Chutney.
- Fresh Coconut Chutney.
- Yogurt Dip.
- Cucumber Raita.
- Mayo Dip.
Can you eat fritters cold?
Greg Malouf’s crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.
Why is it called a fritter?
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.
Where does the term fritter come from?
fritter (n.) “fried batter cake,” served hot and sometimes sweetened or seasoned or with other food in it, late 14c., from Old French friture “fritter, pancake, something fried” (12c.), from Late Latin frictura “a frying,” from frigere “to roast, fry” (see fry (v.)).
Is a pancake a fritter?
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.
What are fritters made of?
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.
Can you eat fritters the next day?
Storage: Fritters will last in the fridge for about 1 week. Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food.
Where did fritters originate?
Corn fritter
| Bowl of corn fritters | |
|---|---|
| Type | Fritters |
| Place of origin | Native American cuisine |
| Region or state | Americas, China, Southeast Asia, Oceania & Isle Of Man |
| Created by | Indigenous peoples of the Americas |
Why is a fritter called a fritter?
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.
How to cook Silverbeet fritters?
Simmer Silverbeet for 5 minutes in boiling salted water. Drain and squeeze out the excess moisture. Place in a food processor with the chopped herbs, nutmeg, sugar, flour, garlic, eggs, salt and pepper. Blitz. Fold in feta cheese. Make the fritters with heaping tablespoons and cook for 3-4 minutes total in a lightly oiled frying pan.
How to cook Silverbeet in the oven?
Preheat oven to 180˚C. In a bowl, combine the eggs and cheese, and season to taste. Place a large, ovenproof frying pan over medium heat. Add the olive oil and silverbeet and cook for 1½ –2 minutes until wilted. Add the silverbeet to the egg mixture and stir to combine.
What to do with Silverbeet stems?
Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop. Mix the ricotta, feta and eggs with electric beaters.
How to cook Silverbeet muffin tins?
Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes.
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