Squash's mild sweetness is balanced by sharp parmesan cheese and a pinch of spicy cayenne in this crowd-pleasing Cretan meze dish. Todd Coleman
Golden brown, crispy, and utterly addictive, vegetable fritters make sublime snacks or appetizers—especially when paired with the right dipping sauce. From light-as-air west African accara to zucchini cakes from Crete, these global recipes will be a hit at your next party.
Chickpea Fritters with Coconut Chutney
The menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon’s fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes’ most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney »
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Cabbage Fritters (Cabbage Vepadu)
Cookbook author Madhur Jaffery describes these spidery-looking cabbage-and-peanut fritters as looking like little Medusa heads, “with the strands of shredded cabbage providing a crunchy, unruly halo.” A popular item in the mess halls of the south Indian state of Andhra Pradesh, they can be served as part of a meal or as a crunchy snack.
Any way you make it, there is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.