Still hungry? Check out more recipes below!
Crispy, savory Puerto Rican salt-cod fritters with sofrito, sazón con achiote, and herbs. Bacalaítos are golden on the outside, tender inside, and perfect for snacking or sharing.
Crisp, airy Chadian millet beignets scented with cardamom, vanilla, and nutmeg, fried in peanut oil, then dusted with powdered sugar and finished with a drizzle of honey.
Crispy, herb-studded Caspian zander fritters seasoned with lemon, coriander, and smoked paprika, fried in sunflower oil and served with a tangy yogurt–mayo–caper sauce. Fresh dill, cilantro, and scallions brighten the delicate fish, while lavash and lemon wedges round out the plate.
Crispy-on-the-outside, soft and fluffy Palauan-style banana cocoa fritters (Tama) scented with vanilla and cinnamon, fried to golden perfection.
Crispy West African–inspired fish fritters seasoned with suya spice, scallions, and cilantro, fried until golden and finished with a squeeze of lemon.
Mikate ya Kivu are Congolese banana fritters: lightly sweet, yeast-raised dough balls fried until golden—crisp outside, fluffy and tender inside.
Kabalagala are Ugandan banana–cassava fritters: lightly sweet, warmly spiced with cardamom, and crisp outside with a tender, chewy center—perfect with tea or coffee.
Crisp, herb-flecked salt-cod fritters scented with lime in the Saint-Pierre style—light inside from sparkling water and baking powder, golden and delicate outside. Best served hot with fresh lime wedges. Note: soak and desalinate salt cod 12–24 hours in advance.
Qifqi are Albanian rice-and-herb fritters bound with egg and pan-fried in olive oil and butter, served hot with a garlicky lemon yogurt and crumbled feta.
Crisp, golden Réunion Island honey fritters scented with turmeric and vanilla, glazed in warm honey and lemon for a fragrant, indulgent bite.
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