Vegetable Fritters
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.
Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature. Get the recipe for Zucchini Fritters (Kolokitho Keftedes) »
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.
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (next recipe). See the recipe for Accara (Black-Eyed-Pea Fritters) »
Falafel
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.
Malanga Fritters While visiting Cuba, we learned how to make these unexpectedly delicate fritters from local cook Ofelia Farres. See the recipe for Malanga Fritters »
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