FrittierГ¶l Accessibility links VideoIndia. In India, a pakora is a fritter of assorted vegetables and spices.. Indonesia. In Indonesia fritters come under the category of gorengan (Indonesian: fritters, from goreng "to fry"), and many varieties are sold on travelling carts or by street vendors throughout Indonesia. Various kinds of ingredients are battered and deep-fried, such as pisang goreng (banana fritter), tempeh mendoan, tahu goreng (fried . Fritter, any of three types of fried foods. Plain fritters are deep-fried cakes of chou paste or a yeast dough. In a second type bits of meat, seafood, vegetables, or fruit are coated with a batter and deep fried. Small cakes of chopped food in batter, such as corn fritters in the southern United. Fritter definition is - a small mass of fried or sautéed batter often containing fruit or meat. How to use fritter in a sentence. These fritters are also eaten Bwin Nfl Kao hnyin baung rice and with Mochy green sauce—called chin-saw-kar or a-chin-yay. The ingredient list now reflects Divisions In Powerball servings specified. Categories : Doughnuts Dumplings FrittierГ¶l fried foods Bread dishes Street food in Indonesia. A throwback to my youth. Cucur is also part of local street food and usually sold in street market-style food booth locally known as gerai.
Soup, liquid food prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock, milk, or some other liquid medium.
The cooking of soup is as ancient as the devising of vessels to hold liquid; before the development of pots that could withstand the direct heat of a….
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Share fritter Post the Definition of fritter to Facebook Share the Definition of fritter on Twitter. Time Traveler for fritter The first known use of fritter was in the 14th century See more words from the same century.
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English Language Learners Definition of fritter. More from Merriam-Webster on fritter Thesaurus: All synonyms and antonyms for fritter Nglish: Translation of fritter for Spanish Speakers Britannica.
Comments on fritter What made you want to look up fritter? Fried in a little olive oil, these are that rarest of all treats: the healthy, delicious appetizer.
And bonus time, it takes mere minutes to prepare them. For more, check out our 10 Best Crispy Cauliflower Cakes. Shredded carrots combine with chopped onion and green onions in a thin batter.
Yummy on their own or with a dipping sauce. Old-timey corn fritters. At the height of summer, use fresh corn; otherwise, canned corn works great.
Try them with warm syrup for a sweet-savory surprise. Cottage cheese creates the base for this fritter batter. They don't cook in the middle, leaving a creamy center, which is still good, but not how they are supposed to be.
Also make sure, as with all oil frying, that your oil it hot hot hot! That way they won't be greasy. These were so tasty, not heavy or greasy at all!
Chef Esh. I serve them with a 'blooming onion' sauce for dipping and boy do they go fast! These plump little pumpkin fritters feature a hint of curry.
Sprinkled them with coarse salt while still warm. Kids loved 'em! Cheese is optional, but not in my house. Flip and fry on other side until golden brown.
Note — keep an eye on the temperature of the oil and the fritters themselves. Try to maintain the temperature at F. If you want fritters to have crispy outer, fry it for a few seconds longer or until they are dark brown.
Transfer fried golden brown fritters onto a kitchen paper to absorb excess oil. Let the fritters sit on kitchen paper towel for few seconds then transfer it to a wire rack to cool.
Before adding in the next batch make sure temperature is back at degree Fahrenheit. Repeat the steps for rest of the apple batter left out.
Spoon the glaze over apple fritters rested on wire rack. Notes The batter for coating apples will be bit runny. Stuff in LOADS of apples into the batter.
You want a thin coating of batter over apples. Too much dough will leave you with muffin like dish not fritters. Choose apple that is crisp, firm and has wonderful sweet and tart flavors for the recipe.
Granny Smith, honey crisp, Fuji red apples are best choices. Fry apple fritters in oil that is heated to temperature F. Fritters will absorb less oil.
Try to keep the temperature of the oil at degree for all the batches you fry. Do NOT OVER MIX the batter. Whisk until just combined.
Over mixing will result in fritters that are tough. Do NOT OVERCROWD the pan while frying. Fry them in smaller batches.
Keep the thermometer fixed to Dutch oven all the time to keep an eye on temperature and try to maintain it at F. Using heavy pot like Dutch oven helps maintain oil temperature.
Twigim are often battered and breaded , but there are varieties without breading, as well as varieties without breading and batter.
Popular twigim dishes include dak-twigim fried chicken , gim-mari -twigim fried seaweed roll , goguma-twigim fried sweet potato , gul-twigim fried oyster , ojingeo-twigim fried squid , and saeu-twigim fried shrimp.
Traditional vegetarian deep-fries associated with Korean temple cuisine include twigak and bugak. Bugak are made from vegetables such as dasima , perilla leaves , and chili peppers , which are coated with glutinous rice paste and dried thoroughly.
Korean Ojingeo -twigim squid fritters and gochu -twigim chilli fritters. Dasima - bugak coated kelp fries. Miyeok - twigak seaweed fries.
In Malaysia , it is common for a type of fritter called "cucur"  such as yam , sweet potato and banana  to be fried by the roadside  in a large wok and sold as snacks.
Diced onions, chickpea, potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu , chayote , banana and crackling are other popular fritter ingredients.
Black beans are made into a paste with curry leaves to make bayagyaw  —small fritters similar to falafel.
Unlike pisang goreng, Burmese banana fritters are made only with overripe bananas with no sugar or honey added. The savory fritters are eaten mainly at breakfast or as a snack at tea.
Gourd , chickpea and onion fritters are cut into small parts and eaten with Mohinga , Myanmar's national dish. These fritters are also eaten with Kao hnyin baung rice and with Burmese green sauce—called chin-saw-kar or a-chin-yay.
Depending on the fritter hawker , the sauce is made from chili sauce diluted with vinegar, water, cilantro , finely diced tomatoes, garlic and onions.
Whitebait fritters are popular in New Zealand. New Zealand whitebait fritters. In the Philippines , egg fritters are called tokneneng chicken or duck or kwek-kwek quail , and squid fritters are called kalamares.
These, along with shrimp fritters called okoy , and banana fritters called maruya are also sold in travelling cart or street side vendors.
Pumpkin fritters, served with cinammon sugar at any time of day, are popular in South Africa.