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 »
. Helen Rosner
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.
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 »
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.
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 »
Fried Chickpea-Battered Potatoes (Bhajiya)
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.