Seafood fritters at Bastille
The seafood fritter appetizer at Bastille is made with beignet batter.

Fascinating fritters

NRN takes a look at restaurants' use of savory fritters with interesting ingredients. This article ran in the Dec. 17, 2012, issue of NRN. Subscribe today. 

Trend spotters are looking at the growing popularity of whole grains and lighter options in the coming year, but that doesn’t mean crispy fried foods will be left behind. More likely than the year of quinoa or kale, 2013 could be the year of the fritter.

A fritter can be virtually anything — but it’s often something savory — that’s breaded or coated in batter and fried. Though common in the South, fritters are spreading and finding good receptio

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.