Fritters are a delicious fried treat that can be made with a variety of ingredients like fruits, vegetables, seafood or meat. When it comes to the base for fritters, there is an ongoing debate whether they should be made with a dough or a batter. So are fritters made from dough or batter? Let’s take a closer look.
Quick Answer
Fritters are traditionally made with a batter rather than a dough. A batter has a thinner, more liquid-like consistency compared to a dough which is thicker and more bread or cookie dough-like. The thinner batter allows the fritters to cook up light and crispy.
What is a Fritter?
A fritter is a small fried food made from a batter or dough mixture. The batter or dough contains bits of ingredients like fruits, vegetables, seafood or meat mixed throughout. Some common types of fritters include:
- Apple fritters
- Corn fritters
- Zucchini fritters
- Crab cakes
- Hushpuppies
The batter or dough is scooped and shaped, then deep fried resulting in a crispy exterior and tender, moist interior. Fritters make a delicious appetizer, side dish or even light meal.
Difference Between a Dough and a Batter
So what exactly is the difference between a dough and a batter when it comes to fritters?
A dough has a thicker, more bread-like consistency. Doughs are generally made from flour, fat (like butter or oil), liquid and leavening like yeast or baking powder. The ingredients are mixed and kneaded together into a smooth, elastic dough that holds its shape. Think cookie dough, pizza dough or bread dough.
A batter has a thinner, more liquid-like consistency compared to a dough. Batters are made from flour, liquid, eggs and leavening ingredients like baking powder or yeast. The wet and dry ingredients are whisked together rather than kneaded to create a smooth, pourable batter. Pancake batter and cake batter are examples.
So in summary:
- A dough is thicker and more firm
- A batter is thinner and more liquid-like
- A dough holds its shape while a batter spreads out
Why Fritters are Traditionally Made with Batter
Fritters are almost always made with a batter rather than a dough for a few important reasons:
- Creates a light, crispy fritter: The thin batter fries up light, crispy and airy. A thicker dough would result in a heavier, denser fritter.
- Allows ingredients to be suspended: The small pieces of fruit, veggies or meat easily suspend in the thin batter. A thick dough would make it difficult to mix in and evenly distribute the ingredients.
- Results in tender texture: The batter creates a nice tender yet crispy fritter. A dough would create a fritter with a tougher, bread-like texture.
- Forms irregular shapes: When dropped by spoonfuls into hot oil, the batter forms irregular, rustic shapes and edges. A dough would hold its shape much more uniformly.
- Easier to mix and scoop: A thin batter is easier to mix up and scoop out to fry compared to a thick, stiff dough.
So in summary, a thinner batter helps create the quintessential fritter – crispy on the outside, tender and moist on the inside with delicious bits of ingredients throughout.
When Are Fritters Made with Dough?
While batter is more traditional, there are some instances when fritters can be made from a dough:
- Some dessert fritters: Sweet dessert fritters like fruit fritters may occasionally be made with a dough rather than batter. The dough can allow shaping the fritters and can give them a more cake-like texture.
- Some savory vegetable fritters: Heartier savory fritters with vegetables like corn, potato or broccoli may sometimes use a dough for a more substantial fritter.
- Gluten-free fritters: To make gluten-free fritters, a dough with gluten-free flour may be used rather than a batter containing regular flour.
However, these dough-based fritters are less common. The vast majority of fritter recipes call for a batter.
Tips for Making Fritters
Here are some top tips for making perfect fritters, whether you opt for a batter or dough:
- Use a combination of all-purpose flour and cornstarch or other starch like potato or tapioca starch in the batter or dough. This gives the fritters a nice crispy exterior coating.
- Chill the batter or dough for 30 minutes before frying. This helps the fritters hold their shape better.
- Use small ice cream style scoops to portion out the batter or dough for even sizing and shaping.
- Fry the fritters in oil heated to 350-375°F for the best crispness without over browning.
- Flip the fritters over halfway during frying so they cook evenly on both sides.
- Let the fritters drain on a paper towel lined plate after frying to soak up excess grease.
- Enjoy the fritters immediately while hot and crispy or keep warm in a 200°F oven until ready to serve.
Batter vs Dough Fritter Recipes
To compare batters versus doughs, here are recipes for two classic fritters:
Apple Fritters
Apple fritters are a beloved fall treat. This classic recipe uses a sweet batter studded with chunks of fresh apple.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 3⁄4 cup milk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 apples, cored and chopped
- Vegetable oil for frying
- Cinnamon sugar (optional)
Instructions
- In a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, milk, 1 tablespoon oil and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the chopped apples.
- In a heavy saucepan or deep fryer, heat 2-3 inches of oil to 350°F.
- Carefully drop tablespoonfuls of the batter into the hot oil. Fry for 2-3 minutes per side until golden brown.
- Drain on a paper towel lined plate. Optional: toss hot fritters in cinnamon sugar.
Corn Fritters
Corn fritters are often made with a cornmeal dough rather than batter. The dough makes them hearty and substantial.
Ingredients
- 1 cup cornmeal
- 1⁄2 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 1 egg, beaten
- 2 tablespoons melted butter
- 1 cup corn kernels
- Vegetable oil for frying
Instructions
- In a bowl, whisk together the cornmeal, flour, baking powder and salt. In a separate bowl, combine the milk, egg and melted butter.
- Stir the wet ingredients into the dry just until combined. Fold in the corn kernels.
- Turn the dough out onto a floured surface and knead briefly until smooth.
- In a heavy saucepan or deep fryer, heat 2-3 inches of oil to 350°F.
- Scoop tablespoon sized balls of dough and drop carefully into the hot oil. Fry for 2-3 minutes per side until golden brown.
- Drain on a paper towel lined plate. Serve warm.
Frequently Asked Questions
Should fritter batter sit before frying?
It’s recommended to let fritter batter sit for about 30 minutes before frying. This allows time for any baking powder or yeast to react and for the starches in the flour to absorb more liquid. The result is lighter, fluffier fritters.
How long do you fry fritters for?
Fry fritters for 2-4 minutes per side, flipping halfway through. Fry until deep golden brown on both sides. Fritters coated in a thicker batter or dough may take slightly longer than thin batters.
What oil is best for frying fritters?
The best oils for frying fritters are neutral tasting oils with high smoke points like canola, vegetable, peanut or sunflower oil. Avoid olive oil which can impart heavy flavor.
Can you bake fritters instead of frying?
Fritters really need to be fried to achieve the right crispy exterior and moist interior texture. Baking won’t provide the same level of crispiness or allow the fritters to cook through fully before over browning.
How do you reheat leftover fritters?
To reheat leftover fritters, place them on a baking sheet in a 300°F oven for 5-10 minutes until warmed through. This will help revive their crispiness compared to microwaving.
The Verdict on Fritter Batter vs Dough
While both batters and doughs can be used to make fritters, light and crisp batters are the most traditional choice. The thin, pourable batter makes it easy to mix in pieces of fruit, veggies or other ingredients. When fried, the batter puffs up around the additions, creating tender and crispy fritters with delicious pockets of goodness in each bite. So if you want authentic, time-tested fritters, opt for a batter over a dough!
