A deep-fried dough, usually containing fruit or meat.
A fritter is a piece of meat, fruit, or vegetable that is battered and then fried in oil. The snack derived its name in the early fifteenth century from the Late Latin frictura, which in turn derives from the Latin frigere, meaning to fry. (The other fritter—the one meaning to squander, as in “He frittered away his inheritance”—derives from the unrelated Latin fractura, meaning broken into fragments.) The Latin frigere is also the source of fry, first recorded at the end of the thirteenth century, oifricandeau (a French dish of fried veal served with sauce), offrikkadel (a South African dish made by frying a ball of minced meat), and even perhaps of frizzy, descriptive of hair that appears to have been washed in boiling oil. The dish known as fricassee derives the first part of its name, via French, from the Latin frigere, but the last part derives from the French casser, meaning to break, since the meat in the dish is broken into pieces before being fried. Further back in history, the French casser evolved from the Latin quassare, meaning to dash into pieces.
A petite cake of batter that is deep-fried; in addition, a fruit, vegetable, or fish that has been diced into small pieces and coated or mixed with batter before being sautéed or deep-fried is also referred to as a fritter.
A bite-sized dumpling made of fried batter, frequently stuffed with small chunks or purees of fruits, vegetables, meats, or fish. The coating can be prepared using any of the batter mixtures provided. It is essential to note that different batters are utilized for diced and sliced ingredients in order to preserve their respective shapes. In case of fruit fillings like apple or pineapple, ground cinnamon may be added to the plain batter that is used for coating.