Stripped Fritters: Delicious as an Aperitif or to Accompany Your Favorite Dish!

These fritters come with flair. These golden strips of dough puff and crisp in hot oil, then land on your plate with a crunch you can hear across the kitchen. Stripped fritters are what happens when simplicity decides to get a little stylish. Made from milk, flour, a touch of sugar, and butter, they take minutes to prepare but deliver a wildly satisfying result.

Whether you’re stacking them beside a bowl of soup or letting them shine on their own with a dipping sauce, these fritters always deliver big flavor in an unassuming package.

The Stripped-Down Charm: A Look at Its Roots

Fritters are not new to the culinary game. Cultures all over the world have some form of dough fried into snackable bites, which includes Indian pakoras and Italian zeppole. Stripped fritters have a unique character that sets them apart, they’re long, ridged, and light enough to disappear in minutes.

While there isn’t one definitive origin story, these fritters echo techniques from Eastern European and Central Asian kitchens, where dough is often shaped, twisted, or pressed before frying. The colander trick used to give them texture? That’s a playful hack passed down from home cooks who didn’t care for uniform perfection but had a knack for making things tasty and fun.

Pro Tips for the Best Stripped Fritters

• Don’t over-knead because this isn’t bread dough. You want it to be soft but not overly elastic.
• Use a pasta roller for extra precision if you want perfectly even strips
• Fry in small batches because too many in the oil and your fritters won’t crisp properly.
• Salt them right after frying because this is when they’re most receptive to flavor.

Can I make these fritters sweet instead of savory?

Absolutely! Instead of salt, you can use sugar. Just dust the finished fritters with powdered sugar or cinnamon sugar. You could even dip them in chocolate for dessert.

What kind of flour should I use?

All-purpose flour works great for this recipe. If you're feeling adventurous, try replacing a small portion with semolina for extra texture.

Do I need a colander?

No, but it adds a fun texture. If you don’t have one, you can gently score the strips with a fork or press them onto a cooling rack for a similar effect.

What sauces go well with these?

They’re amazing with yogurt-garlic sauce, herbed sour cream, or even a spicy aioli. You can also pair them with soup or a fresh salad.

Why are mine not crispy?

Your oil might not be hot enough. Always test the temperature with a small bit of dough, it should sizzle immediately.

How to Make Stripped Fritters

In a mixing bowl, pour in the milk and stir in the sugar and salt until dissolved. Add in the flour and softened butter and stir until it starts to come together, then knead lightly by hand.

Cover the dough with a kitchen towel or plastic wrap and let it rest for 20 minutes.

Roll the dough out on a floured surface to about 1/4 inch thick. Slice it into even strips, long and thin is the goal. Drape each strip over a clean colander and press gently to create grooves. This is the secret to their ridged look.

In a deep skillet, heat neutral oil over medium-high heat until it shimmers. Carefully place a few strips at a time into the oil and fry until golden brown, flipping if needed.

Remove the fritters with a slotted spoon, place them on paper towels to drain and serve with a yogurt dip.