Fritters need no introduction: these simple preparations, made with just a few ingredients and fried in hot oil (though they can also be pan-fried or baked), are undoubtedly among the most beloved worldwide. This is thanks to their irresistible flavor, but also to their great versatility, which allows you to customize them by adding a wide variety of ingredients. Fritters are generally sweet, but there are countless savory variations, making them perfect for any time of day, from breakfast to dinner. They are a popular and widespread recipe in every country: here are 12 types of sweet and savory fritters from around the world that you absolutely must try.
1. Pancakes (USA)
They are the most famous fritters in the world, seen dozens of times on American TV shows, in movies, and in cartoons, and today easily found in other countries too: pancakes are a true American legend, fluffy golden fritters served, according to tradition, with a generous amount of maple syrup. In their homeland, they are a must-have for breakfast and weekend brunches, but they also make an excellent snack. Preparing the basic recipe is very easy, with just a few ingredients to make a batter that can be poured into a nonstick pan, but the beauty of pancakes is that they can be customized in thousands of different ways: sweet ones can be enriched with chocolate or fruit in the batter and then enriched with a wide variety of toppings (peanut butter, jam, cocoa cream, etc.), but there are also countless savory variations, to be accompanied, for example, with slices of crispy bacon and scrambled eggs.
2. Strauben (Tyrol)
Strauben are distinctive snail-shaped fritters (from the German straub, meaning "curly, curled, messy, disheveled") typical of the Austrian Tyrol, but also popular in Alto Adige and Bavaria. They are a traditional sweet treat for street festivals, freshly prepared with a mixture of flour, eggs, sugar, butter, and a dash of grappa, which is then poured into boiling oil using a funnel-like device that helps create the characteristic rolled shape. The result is fragrant and delicious, especially since strauben are traditionally served piping hot, dusted with powdered sugar, and accompanied with blueberry jam.
3. Churros (Spain)
Churros are a type of elongated, cylindrical pancake, typical of Madrid, but now popular throughout Spain and Latin America. These sticks, crispy on the outside and slightly spongy on the inside, are made with a batter of flour, water, and salt, then fried in boiling oil and coated in sugar while still hot. Their distinctive shape is achieved using a "churrera," a sort of metal pastry syringe through which the batter is squeezed. Churros are usually eaten as street food, and what makes them even more delicious is the tradition of dipping them in a small bowl of cocoa cream before eating.
4. Buñuelos (Colombia)
Buñuelos are a typical Colombian specialty, round fritters with a distinctive sweet-savory flavor. Traditionally prepared around Christmas, they're so beloved they're now available year-round. The dough is made with queso costeño (a typical salty cheese), cornstarch, sugar, eggs, and yeast, all of which are kneaded into small balls, then fried. These are then enjoyed with natilla, a creamy drink made with milk, sugar, and cinnamon. Buñuelos are popular throughout Latin America, so much so that a particularly famous variant has emerged: Mexican buñuelos, also known as buñuelos de rodilla, a street food typical of Carnival and other holidays, distinguished by their elaborate flower-like shapes.
5. Potato Rösti (Colombia)
Potato rösti are savory potato pancakes typical of Swiss cuisine, but similarly shaped and found in other mountain cuisines (for example, the German kartoffelpuffer or the tortei of Trentino-Alto Adige are very similar). These small medallions, served as an appetizer or side dish, are made with a mix of grated potatoes, potato starch, and Parmesan cheese and cooked in two ways: baked or pan-fried. Traditionally, potatoes, preferably yellow ones, can be used raw or cooked, but beyond that, they can be made in countless variations and personalized as desired, perhaps enriched with speck, pancetta, onion, and cheese.
6. Cong You Bing (China)
Cong you bing are a traditional Chinese pancake, also known as "Chinese pancakes" due to their shape, which resembles the famous American pancakes. They are very popular in China, where they are eaten as street food at any time of day. The recipe is very simple: the batter is made from water, salt, and flour, mixed together and left to rest. Then, seasoned with spring onion, the pancake is cooked in a pan with a drizzle of oil until it reaches a delicious crispy consistency.
7. Pajeon (Korea)
Korea has a unique variation of cong you bing called pajeon: these pancakes, also known as "Korean pancakes" or "Korean pizza," are ideal for appetizers and starters. Making them is very easy: simply slice carrot, potato, zucchini, and onion, then add them to a batter made with flour, water, salt, and pepper. The mixture is then pan-fried with a little seed oil on both sides until golden brown, then cut into squares and served with soy sauce for dipping.
8. Sopapillas (Latin America)
Sopapillas are sweet fritters common throughout Latin America: in Peru they're called cachanga, in Uruguay torta frita, in Argentina supaipa, kreppel, or chipá cuerito, and so on. Despite the different names for this specialty, the recipe is more or less the same and calls for a mix of flour, butter, water, yeast, and a pinch of salt. Once the dough is mixed, it's left to rise for 20 minutes and then cut into rectangles and fried in hot oil. A drizzle of honey is a must, drizzling the sopapillas over them, the finishing touch that makes them even more delicious.
9. Petulle (Albania)
When a baby is born in Albania, a generous tray of petulle is always present, offered to new parents to celebrate the birth. The dough for these fritters is made with eggs, plain Greek yogurt, flour, salt, and a pinch of baking soda. These fritters are then formed into balls and fried in plenty of peanut oil. Once dipped in the oil, the petulle become puffy and crunchy, and can be enjoyed one after another, as a dessert sprinkled with powdered sugar and spreadable cream, or savory with feta and honey, savory mousses, cured meats, smoked salmon and chives, or whatever your instincts and imagination suggest.
10. Baghrir (Morocco)
A typical Moroccan pastry, baghrir are pancakes characterized by numerous holes on the surface that distinguish them from American pancakes. Really fluffy, baghrir are quickly prepared with flour, semolina, water, yeast, and sugar. Once ready, they are ideal for filling with both sweet and savory ingredients: you can spread them with butter and honey and accompany them with the traditional mint tea, but they can also be served with jams and preserves of your choice, fresh fruit, or hazelnut spread. In the savory version, however, they are usually spread with cream cheese and flavorings, such as chives or spices. The trick to making perfect baghrir? Cook them on one side only, removing them when the top is full of bubbles.
11. Pakora (India)
Pakora is a typical Indian street food eaten at any time of day. It's a savory pancake made with a base of chickpea flour, grated vegetables, and spices, which can be flavored and customized in a variety of ways: for example, there's paneer pakora, made with paneer (a soft cheese), pyaz pakora made with onion, palak pakora, made with spinach, or aloo pakora made with potatoes. Whichever version you prepare it, pakora should be eaten while still hot and accompanied by sauces.
12. Domatokeftedes (Greece)
Crispy on the outside but tender on the inside, domatokeftedes (also called tomatokeftedes) are fritters typical of the island of Santorini and popular throughout Greece. They're a delicious appetizer and incredibly easy to make: the dough is made of tomato, onion, flour, and herbs like mint and oregano, which are then shaped into patties, flattened, and fried in peanut oil. They're served hot and accompanied by traditional Greek sauces, such as tzatziki or the spicier tirokafteri.
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