Fritters

Crispy fritters are one of our favorite party foods. We love using seafood such as lobster, scallops and shrimp to make these summery snacks; seasonal veggies like zucchini and corn are also great additions. Fresh lobster meat and sweet corn are the perfect pairing in these light-as-air fritters, seasoned with fresh basil and chives, and a squeeze of lemon juice, elevating this seafood-shack favorite into a dinner party–worthy hors d’oeuvre. For something sweeter, try creamy ricotta, fresh berries and fruity preserves as an easy add-on to basic fritters. Whether you’re looking for something sweet or savory, Food & Wine’s guide to crispy fritters has a recipe for every occasion.

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Green Chile–Spiced Apple Fritters

Harvest time (and apple desserts, especially) are classically associated with fall warming spices, like cinnamon, ginger, and nutmeg. However, I recently visited Santa Fe, New Mexico, and learned about one particular “spice” that’s indigenous to the Americas and was also one of the first crops grown by Native Americans: the chile pepper. I don’t remember any chile peppers hanging out of the cornucopias that adorned my classroom walls at Thanksgiving time—it was always apples, corn, and squash. But chile peppers have been cultivated for at least 10,000 years—nearly twice as long as corn. Chile peppers are as American as apple pie! While in Santa Fe, I learned that New Mexicans celebrate chile peppers of both the green and red variety. The only difference between the two is when they’re picked. Early-picked green chiles have a milder, more earthy flavor; red peppers are fully ripened, and thus are fiery and sweet with much more heat. Given the mild, herb-like flavor of green chile peppers, I thought they’d be a perfect complement to one of fall’s biggest fan foods—apples. Whoo’s Donuts in downtown Santa Fe confirmed my suspicions with their Green Chile Apple Fritter. Their apple fritters are more donut-like, while the recipe I created is closer to fried pancake batter, chock-full of large pieces of apples and dusted with a sugar–green chile mix. There’s just enough of the mild green chile powder (available at hatch-green-chile.com) in these fritters to awaken your taste buds, making the apples taste even more apple-y. The batter for the fritters is made like many quick breads: combine the dry ingredients in one bowl and the liquids in a separate bowl. You simply whisk the two together, then fold in the cubed apples, and fry in batches of 4 to 5 fritters at a time by lowering the fritter batter right into the oil a tablespoon at a time. Once fried, coat the fritters in the sugar-chile mix and serve warm. They’re not too sweet, so these crispy fritters are a perfect treat for breakfast on a cool fall morning with a hot cup of tea or a chai latte.
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Fritters

Crispy fritters, whether savory or sweet, are one of our favorite party foods. We love to use seafood, like lobster, scallops and shrimp to make summery snacks, or take a sweeter approach with fresh fruit and creamy ricotta. Here, our best fritter recipes.
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Gale Gand's Sugar-Dusted Vanilla Ricotta Fritters

Gale Gand, an F&W Best New Chef 1994, is the executive pastry chef and a partner at Tru in Chicago. She's also the host of Food Network's Sweet Dreams. Her follow-up to the cookbook Gale Gand's Short + Sweet is a collection of recipes from Tru. Gand got this recipe from her mother-in-law, Vita Seidita; the fritters are also good sprinkled with cinnamon sugar or dipped in jelly. Plus: More Dessert Recipes and Tips
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Sweet Risotto Fritters with Strawberry-Rhubarb Compote

Chef Melissa Kelly of Primo, in Rockland, Maine, features these fritters in spring. They taste like sophisticated doughnuts, especially when accompanied by Strawberry-Rhubarb Compote. Plus: More Dessert Recipes and Tips
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