Fritter

This is a colorful variation on the classic potato latke.

Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.

Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in the oven, then cut into wedges. Offer the Three-Apple Applesauce alongside.

(Salt Cod Fritters)

A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.

A golden brown, lacy fritter filled with summer’s sweetest corn.

Golden lentil dumplings dunked in creamy yogurt and topped with chaat masala.

Frozen cauliflower deserves to be more than a side. Here a quick zap in the microwave primes the veggie crumbles to become a hearty vegetarian main.

Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.

Inspired by Indian bhajia, these actually crispy fritters feature a hint of coconut for a subtle sweetness. 

A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

A great appetizer or an indulgent snack, these crispy little fritters are best eaten right away.

Easy, cheesy, beautiful mozzarella fritters. 

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.