Fritter

Fritters are made in many cuisines. Sweet versions include apple fritters, where chopped or sliced apple is mixed into a yeast or quick batter and fried, then glazed or dusted with sugar, and banana fritters, common in Southeast Asia. Savory fritters use corn, vegetables or seafood. In Indonesia, the general term gorengan covers many battered fried snacks sold from street carts.

Good fritters are crisp outside and tender inside. The oil temperature matters: too cool and they absorb grease, too hot and the outside burns before the center cooks. Fritters are best eaten fresh, while still warm and crunchy.