My son made me some appple fritters and then sprinkled them with a light dusting of powdered sugar. Heavenly (and addicting)!
Sherry

This is a summertime favorite for us:

SQUASH JALAPE FRITTERS

2 cups mashed cooked yellow squash
2 large eggs, lightly beaten
1 small onion, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup Ritz cracker crumbs
1 jalapeño pepper, seeded and chopped
Vegetable oil

Process first 8 ingredients in a food processor until smooth, stopping to scrape down sides.
Pour oil to a depth of 2 inches in a large Dutch oven; heat to 375° F. Drop batter by tablespoonfuls into hot oil; fry fitters, in batches, 1 minute on each side or until golden. Drain on paper towels. Yield: 3 dozen.

I use my latke recipe for zucchini, sweet potato and, of course, white potatoes. Here is the corn fritter recipe I use. If using canned corn, drain it.

Corn Fritters

Ingredients:

2 cups fresh corn, cut from the cob
2 eggs
Salt and fresh ground pepper
2 Tablespoons flour (or less)
Green Onion, to taste

Mix all ingredients together. Heat oil in cast iron skillet to cover 1/4 inch and add large spoonfuls of batter. Flatten with a pancake turner. When the bottoms are brown turn them over. Drain on a paper towel lined plate.

It isn't really a fritter, but I like bubble and squeak...with cheese!
leftover mashed 'tatoes
leftover greens (cabbage, kale or spinach)
shredded cheddar cheese
an egg
season to taste (s&p, nutmeg or your fave)
mush it together, shape into fritter patties
roll in bread crumbs and pan fry
num num nummy!

Oh-- my favorite-- messy but good-- add chopped, fresh tomato( well drained) & shredded cheese to the same batter you use for corn fritters----- or chopped fresh peaches & a touch of nutmeg.

Many kinds of fritters:

Apricot Fritters

Ingredients

12 small apricots OR 6 large apricots, halved
12 whole almonds
2 Tbsp white rum
½ cup unbleached all-purpose flour
½ cup cornstarch
3 Tbsp sugar
½ tsp salt
½ tsp cinnamon
½ tsp baking powder
½ cup water plus 1 Tbsp water
3 Tbsp melted butter
1 ½ quarts vegetable oil for frying
Confectioners' sugar

Instructions

Rinse the apricots, slit the sides and remove the pits with a small spoon, leaving the apricots intact.

Replace each pit with an almond.

Place the apricots in a bowl and sprinkle the slit sides with the rum.

For the batter, combine the dry ingredients in a bowl and whisk in the water, then the melted butter.

Pour the oil into a 4-quart pan and heat it to 350° F.
With a fork, dip the apricots into the batter and add to the hot oil 3 or 4 at a time, frying them about 6 or 7 minutes, until the batter is a deep golden and the apricots are cooked, but still firm.

Drain the fritters on absorbent paper as they are fried and keep them warm in a 300° F oven.

To serve, sprinkle the fritters generously with confectioners' sugar.

Yield: 8 servings

...and three from "Low Country, Up Scale"...

Elote en Tortita
(Mexican Corn Fritters)

Ingredients:

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
¼ teaspoon chili powder
4 eggs, separated
2/3 cup milk
2 tablespoons melted butter
1 cup small-diced ham
1 cup corn kernels
2 tablespoons cilantro, chopped

Directions:

Into a large mixing bowl, sift together the flour, baking powder, salt, and paprika.

In a separate bowl or large measuring cup, beat egg yolks; whisk in milk.

Stir egg mixture into the dry ingredients until all ingredients are moistened.

Beat egg whites until stiff peaks form. Fold egg whites into the batter, along with ham, corn, and cilantro.

Drop by tablespoonfuls into hot deep fat at about 370°. Fry for 4 to 5 minutes, until crisp and browned.

Makes about 18 fritters.

Shrimp-corn Fritters

2 cups frozen corn
½ lb medium shrimp, shelled and de-veined,
coarsely chopped
1 tsp garlic, minced
½ cup shallots, minced (or green onions)
1 tsp ground coriander
¼ tsp ground cumin
2 Tbs cilantro, chopped
3 Tbs flour (I like half wheat flour and half rice flour)
1 tsp salt
2 large eggs, beaten

Peanut and/or vegetable oil

Sambal Ulek (chili sauce) - for dipping

Directions:

In a large bowl, combine corn, shrimp, garlic, shallots, ground coriander, cumin,
cilantro leaves, flour, salt and eggs.

Heat a thin layer of oil in a skillet over medium-high heat.

Pour ¼ cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-inch of space between the fritters. Fry until golden brown and crisp; turn. Cook about 1 minute on each side. Remove and drain on paper towels.

Keep warm while frying remaining fritters. Serve hot or at room temperature with sambal ulek for dipping.

Peach Fritters
(with Almond Ice Cream)

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
2 tsp salt
3 large eggs, slightly beaten
2/3 cup milk
2 Tbs vegetable oil
2 ½ cups peaches, diced
½ cup sugar
2 Tbs cinnamon

Directions:

In large bowl combine all ingredients, except peaches. Blend well.

Fold peaches into batter.

Drop by teaspoon into deep fryer or tall pan with hot fat/oil: 375° F. for 2 to 3 minutes.

Mix sugar and cinnamon and roll hot fritters in mixture until coated.

Serve while warm is best.

Makes 2-½ dozen.

Almond Ice Cream

Ingredients:

7 ounces almond paste
2/3 cup sugar
3 large eggs
½ tsp almond extract
¼ tsp salt
2 cups half-and-half
1 cup heavy cream

Directions:

Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth.

Add the eggs one at a time, beating well after each addition. Beat in the almond extract and salt.

Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the almond paste mixture.

Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Remove from the heat and pour the hot almond custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, and then stir in the heavy cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions.

When finished, the ice cream will be soft but ready to eat.

For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Joe

Arabella: Nobody mentioned Bananna Fritters. One of my favorites.
Haven't made them for some time, have to remember how?
Lou

I remember loving corn fritters. They were an occasional breakfast treat. Yum. I don't want to think about the calories! And why was I a chubby child?

Maybe some future favorites, from La Cucina Italiana:

Fritelle con Grana e Salame (Cheese and salami fritters)
Fritelle di Baccala e Zucchine (Salt cod and zucchini fritters)
Fritelle ai Carciofi (Artichoke fritters)
and my future absolute favorites (since I HATE desserts)...
Fritelle di Mele alla Birra (Beer-battered apple fritters)
Fritelle Ricotta, Uvetta e Cioccolato (Ricotta fritters with raisins and chocolate)!!!!

The Feb 2008 issue of LCI. It'll knock your socks off.

Joe

Apple fritters are my favorite and heaven help me if I were ever to learn how to make them. They're like funnel cakes with apple chunks inside them; so bad for you.

I don't think they're fritters, per se, but fried zucchini and yellow squash are delicious. Simply slice thinly, batter with milk and cornmeal, S&P and deep fry. And some people say okra is good that way. :P

Nancy posted a recipe awhile back for carrot fritters. I made them and they were very good. Maybe she will see this?

Lou, do any of these sound familiar?

Banana Fritters

1 2/3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar
1/4 teaspoon salt
2/3 cup milk
1 egg
3 bananas, mashed and sprinkled with 1 teaspoon
lemon juice to keep from discoloring
oil for deep frying
confectioners' sugar

Measure, sift and mix all dry ingredients. Whisk together the milk and egg; add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should have consistency to mound up in a spoon. Heat deep fryer to about 375° or add 1 inch of oil to a deep skillet or kettle and use a deep fryer thermometer to check tempperature. When fritters will cook in 5 minutes, the oil is ready. Drop by spoonfuls in small batches. As fritters brown on one side turn. Drain on paper towels. Keep warm and just before serving sprinkle with cinnamon sugar or powdered sugar. Serve warm with syrup, if desired. Serves 10 to 15.

Banana Fritters with Cinnamon Sauce

1 cup all-purpose flour - sift before measuring
1 tablespoon granulated sugar
1/2 teaspoon salt
1 large egg, slightly beaten
3/4 cup milk
1 tablespoon melted butter
1 teaspoon baking powder
6 bananas, halved lengthwise
oil for deep frying

Cinnamon Sauce

2 cups water
2 tablespoons ground cinnamon
3 egg yolks, lightly beaten
2/3 cup sugar
2 tablespoons cornstarch
1 cup butter (2 sticks)

Fritters:

Heat oil in a deep fat fryer to 370°.
In a medium bowl, sift together flour, sugar and salt. In a separate bowl, combine the egg, milk, butter and baking powder; stir the egg mixture into the dry ingredients.

Dip banana halves into the batter and carefully drop into the hot deep fat; fry just until golden brown. Serve with vanilla ice cream and Cinnamon Sauce (below).
Banana fritter recipe makes 6 servings

Sauce:

Heat water and cinnamon in a medium saucepan.
In a separate bowl, mix the egg yolks with sugar and cornstarch. Add about one-third of the hot mixture to the egg yolk mixture slowly, then pour back into the saucepan, stirring to blend. Return sauce to a boil. Remove from heat and cool the sauce for 2 minutes. Slowly whisk or beat in the butter.
Store cinnamon sauce in refrigerator.

Banana Fritters

3 bananas
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/3 cup milk
6 tablespoons flour
1/2 grated nutmeg

Crush bananas till they are creamed.
Combine flour, baking powder, sugar and nutmeg.
Add milk and bananas then mix.
Dip a large spoon in oil and spoon scoop batter into frying pan.
Deep fry in a frying pan till brown and crisp on the edges.
Drain on paper towel and serve

Banana Fritters

2 quarts vegetable oil
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup whole milk
3 ripe bananas, mashed
1/4 cup apricot jam
1/4 cup fresh squeezed orange juice
3 tablespoons almond slivers, toasted
1 tablespoon confectioners' sugar

Place the oil in a 6-quart stockpot and bring to 350 degrees F. Preheat the oven to 250 degrees F.
In a medium bowl, sift the flour with the baking powder, sugar, cinnamon, nutmeg and salt. In a separate bowl, combine the eggs, vanilla and milk and whisk vigorously to blend. Gradually add the egg mixture to the flour mixture and whisk until smooth. Fold the mashed bananas into the fritter dough and gently combine.

Drop the fritter batter into the hot oil by the spoonful (about 1 1/2 tablespoons batter per spoonful). Fry the batter in batches, about 8 to 10 fritters at a time, and cook for 3 minutes, turning once to evenly brown. Remove the fritters from the oil once they've cooked, and drain on a paper-lined sheet pan. Place the sheet pan in the oven while you continue to fry the remaining fritters.

Once all of the dough has been fried, leave the fritters in the oven while you make the glaze. Combine the apricot jam and the orange juice in a 1-quart saucepan and bring to a boil. Continue to boil until the orange juice is reduced by about half and the jam starts to thicken, 4 to 5 minutes.

Remove the fritters from the oven and arrange on a platter. Drizzle with the apricot glaze. Sprinkle the almonds over the glazed fritters and sprinkle with the confectioners' sugar. Serve immediately.

Michelle

I posted this a long time ago but here's one of my favorites again; haven't done it in a while. I generally use panko in place of bread crumbs.

scallop and shrimp fritters with chipotle mayonnaise
Gourmet : July 2002

Servings: Makes 4 main-course servings.

For chipotle mayonnaise
1/2 cup mayonnaise
1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)
1/4 teaspoon fresh lemon juice

For fritters
1/2 lb sea scallops, tough muscle removed from side of each if necessary
1 large egg white
1 tablespoon chopped shallot
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup chilled heavy cream
1/2 lb shrimp in shell, peeled, deveined, and cut into 1/4-inch pieces
1 cup plain fine dry bread crumbs
About 1/2 cup vegetable oil

Accompaniment: lemon wedges

Preparation
Make chipotle mayonnaise:
Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.

Make fritters:
Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.

Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.

Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.

Serve fritters with chipotle mayonnaise.