There are a few things that seem to be common throughout the entire human race, and one of those things is a love for fried food. All over the world people fry handheld foods, because it just tastes so good. Jamaica chose the sweet route with
fried bananas with cinnamon-sugar and rum, while Rome went savory with fried beef croquettes. India is the master of fried snacks, anywhere from vegetable fritters, to fried chickpea-battered potatoes, they know how to fry their food. If you can’t get enough of fried snacks, take a look at how the world fries their food with our best global fritters recipes.
A creamy mashed potato filling is coated in instant mashed potato flakes and potato starch before being pan-fried to a flawless golden crust.
Get the recipe for Modernist Latkes »
To make these crisp-crusted fritters, mashed potatoes blended with pan-fried shallots and freshly grated nutmeg are dipped in beaten egg and fried.
Get the recipe for Padang-Style Mashed Potato Fritters (Perkedel Kenteng) »
Use very ripe organic bananas for these silver-dollar-size fritters, as they will mash the best and create a smooth, sweet batter.
Get the recipe for Banana Fritters with Cinnamon-Sugar and Rum »
Zucchini don’t have as much starch as potatoes, but they do make great latkes. This recipe from New York chef Julian Medina makes tender fritters with a delicate zucchini bite. “The sauces are where I really add the Mexican flavors,” Medina says of the horseradish crema, chipotle-honey, and apple tomatillo salsa that get served on the side.
Get the recipe for Zucchini Latkes »
Crispy on the outside and tender on the inside, these fried croquettes made with braised beef make great party appetizers.
Get the recipe for Roman Beef Croquettes »
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Get the recipe for Ham & Smoked Mozzarella Fritters »
Crispy chickpea-battered vegetable fritters are a popular street-food snack throughout India. This recipe calls for potatoes and onion, but cauliflower florets, eggplant slices, or plantains can also be used.
Get the recipe for Indian Vegetable Fritters (Pakoras) »
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.
This Jain-style curry pairs airy chickpea fritters with a creamy, tangy sauce.
Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)
Krisciki (Polish Bow Tie Fritters)
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy.
See the recipe for Krisciki »
Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer.
Get the recipe for Fried Stuffed Castelvetrano Olives »
For this Mumbai street-food snack from Raghavan Iyer, chunks of potato are dredged in a light chickpea-and-rice-flour batter that is spiced with turmeric and chile powder. The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys. The spiced batter can be also used for other vegetables such as cauliflower and broccoli florets, sliced plantain, and eggplant.
A simple Indian croquette with fish, bold hits of cumin and green chile, and a refreshing mint chutney.
Get the recipe for Indian Fish and Potato Tikkis »
Pimento Cheese Hush Puppies