19 mouth-watering fritter recipes (2024)

FAQs

Why are my fritters not crispy? ›

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

Don't stack them on each other, as they will likely steam and soften. Why are my corn fritters falling apart? If using frozen or canned corn, drain well to eliminate excess moisture.

Why Are My Vegetable Fritters Soggy? The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

The main difference is that the fritter batter needs to be thicker than the pancake batter as it is has to form a light, crisp covering for various foods that are going to be deep-fried.

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Ingredients and Substitutions

Flour – All-purpose flour is what is used. Baking Powder – This will help make the fritters rise. Corn Starch – I use corn starch to make them fluffy and tender. Sugar – I prefer a little bit of sugar for some sweetness in the batter.

How do you thicken a fritter? ›

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

Refrigerate it, covered, at least two hours. It may even be stored overnight. This resting period allows a fermentation that breaks down any rubberiness of the batter--a process that is further activated if beer or wine forms part of the liquid used.

Recipe Notes:

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

Breading or coating the snacks with breadcrumbs, flour and other foods like oats, flattened rice may absorb more oil and can inflate calories. If you want to reduce absorption of oil in fritters or snacks make sure you coat the snacks with a thin batter of all purpose flour, rice flour or corn flour.

Keep the food warm in the oven.

If you're not serving fried food immediately, you'll need to keep it warm to prevent it from getting cold and losing crispiness. One way to do this is to place the fried food on a wire rack in the oven at a low temperature, around 200°F to 250°F.

Soggy batter prevention that works every time

If you've gotten the dreaded limp fried coating, you might have over-mixed your batter, which forms more pesky gluten that readily soaks up the oil. Mix batter until just combined — no more, and no less. You might also be making the mistake of adding warm water.

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.