Episode 45: The wild world of fritters — home cooking tips and tricks for turning any vegetable into a delicious fritter!

Is there anything better than a perfectly golden, crispy, fried fritter??

This week, fritters are the name of the game: flavorful bites of fried dough or batter, made with endless combinations of ingredients. Every culture in the world has a fritter to offer, and we’re swapping notes about our favorite sweet and savory varieties, while debating what actually defines a fritter.

Whether you’re gathering around a skillet to fry latkes for Hanukkah, or stuffing your baguette with akara (crispy fried bean cakes), or carefully flipping an okonomiyaki in a skillet before drizzling it with kewpie mayo and tangy sauce, we’re certain you’ve likely eaten at least one kind of amazing fritter and might just be curious about how to recreate it in your home kitchen.

Frittering can be as easy as following a recipe, or completely improvised, making it as versatile as it is delicious. Along with the linked recipes in our show notes, we’re also talking about ratios that will help any home cook mix up a fresh batch.

Tune in for fritter inspiration and tips for your next holiday gathering, weeknight meal, or crispy snack!

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Links to from this week’s show:

Sonya’s apple oladi (fritter) and her syrniki (cheese pancake) recipes, you’ll find her latke recipe in her new cookbook!

How to make 2 Ingredient Pancakes from The Kitchn

Hush puppies via Southern Living

Corn Fritters via A Southern Soul  

Ottolenghi’s leek fritters

Ina Garten making her zucchini pancakes

Cabbage, Carrot, and Purple Kale Latkes by Martha Rose Shulman via NYT Cooking

Okonomiyaki recipe from Just One Cookbook

Korean vegetable pancakes from Maangchi

Onion Bhajis from A Saucy Kitchen 

Akara by Ozoz Sokoh via Serious Eats

Buffalo cauliflower bites from Feel Good Foodie

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