Fritter

27 of Our Favorite Fritter Recipes

It's fry time.

August 9, 2016

Johnny Miller
1/27
Corn Fritters with Spicy Zucchini Salsa
Served with a roasted zucchini salsa, these Mexican-spiced corn cakes make a wonderful first course. Or add a big green salad to round out a light summer lunch.
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Romulo Yanes
2/27
Kimchi Fritters with Soy Dipping Sauce
Korean pickled cabbage, aka kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together.
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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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Photo by Romulo Yanes
5/27
Zucchini Bacon Fritters With Basil-Mayo Dipping Sauce
Smoky bacon, spicy jalapeño, and a fragrant, herby mayo make these fritters an addictive summer appetizer.
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Ditte Isager
6/27
Crispy Apple-Oat Fritters
Oat flour not only makes these fritters gluten-free, it also adds a nuttiness that's a welcome addition to the fall-like flavors in the batter.
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Photo by Gary Moss
7/27
Double-Corn Fritters With Dungeness Crab Crème Fraîche
A crème fraîche–based crab salad tops off mini corn cakes in this summery hors d'oeuvre.
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Photo by Yunhee Kim
8/27
Crispy Eggplant Fritters With Smoked Mozzarella
Made of creamy, roasted eggplant, these fritters hide a secret molten mozzarella center. Serve with a straightforward tomato sauce for a bite-sized take on eggplant parmesan.
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Christopher Testani
9/27
Zucchini-Herb Fritters with Garlic Yogurt
To keep fritters warm as you cook them in batches, set them on a metal cooling rack set over a sheet pan in a warm oven (about 250ºF).
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Photo by Patricia Heal
10/27
Smoky Ricotta Fritters
These fritters don't skimp on the cheese. It starts with ricotta that's been drained overnight. Next, they're bulked up with Pecorino and grated, smoked mozzarella. Lastly, the balls are coated in grated Parmesan before they hit the fryer.
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Photo by Roland Bello
11/27
Cheddar Rice Fritters
It might seem a little unusual to cook the rice for these fritters in a combination of water and milk, but it imparts a luxurious creaminess that makes the finished bites all the more addictive.
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Christina Holmes
12/27
Zucchini Fritters With Soy Dipping Sauce
A tangy, savory dipping sauce completely transforms these summery fritters.
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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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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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