Get the latest Fritter recipes from Group Recipes. http://www.grouprecipes.com/tag/fritter Frittelle di Ricotta e Arancia , ccoked in olive oil for this differently delicious fritter: dessert or appetizer Source : Italian email newsletter http://www.grouprecipes.com/104105/orange-ricotta-fritters.html I just got this recipe and have not tried it yet... this is some of the ideas that was included with the recipe........Pair these colorful fritters with a spinach salad for a vegetarian lunch or serve them as a side with grilled meat. ..................... For a seafood fritter, add ½ cup drained, minced, shucked oysters, clams, conch, mussels or shelled shrimp. .............This recipe was created by Rebecca Reilly, author of Gluten-Free Baking (Simon & Schuster). http://www.grouprecipes.com/103885/gluten-free-multi-colored-pepper-corn-fritters.html I like the use of the blue cornmeal in the recipe but I would need to add some red pepper to it .. the recipe and photo are from Better Homes and Gardens http://www.grouprecipes.com/103100/clam-fritters.html These looked good... you can use any combination of dried fruits that you like... and can be served at brunch, as a sweet appetizer or a dessert... the recipe and photo are from Better Homes and Gardens http://www.grouprecipes.com/103094/sweet-holiday-fritters.html Justin Wilson said, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!'" http://www.grouprecipes.com/101641/justin-wilsons-hush-puppies.html Again at a friends lobster fest, she hired another friend who owns a roadside stand where he frys clams and onion rings. He brought with him, the fryolater, oil, 5 lbs of shucked clams, a large tupper ware bowl of s "secret "batter. From what I understood it was a standard fry or pancake batter his family used.. The recipe below is for a standard batter similar to his but not his! He did not pre bread or dip the clams in any flour or cornmeal which many people do to hold the coating on the clams. Of course everyone stood around watching him fry the clams as well as onion rings Beleive it or not, with all the other food around, only about 1/2 of the clams were used. But it was intetersting to see how he fried his. He just just dipped clams in the batter, see below for details Of course one can do the same with a tabletop fryolator and less clams http://www.grouprecipes.com/99468/large-quantiy-clam-fritters.html I love fresh black eyed peas slow cooked with ham hock. I don’t have leftovers to often as they are better the second day. I just like to try to make two dishes out of things I cook . Money be hard to come by these days. http://www.grouprecipes.com/99401/blackeyed-pea-patties.html These are great served with Grilled Chincoteague Oysters and a green salad or just eat'em as a snack. http://www.grouprecipes.com/97822/chincoteague-corn-and-shrimp-fritters-with-spicy-chili-sauce.html These are incredible. You get the sweet, crisp corn in every bite along with a savory pancake texture, crispy on the outside, soft on the inside. I much prefer these fresh tasting pan-fried vs. deep fried version. I served some Wild King Salmon Steaks with Lemon and Dill (grilled on a cedar plank) along with the fritters---perfect match! http://www.grouprecipes.com/96509/savory-fresh-corn-fritters.html The batter for these delicious cloud-like fritters is flecked with lemon zest for a flavor that's subtle rather than sharp. A side of cool, satiny lemon curd for dipping reinforces the citrus theme -- and almost upstages the main event. http://www.grouprecipes.com/95950/ricotta-cheese-fritters-recipe.html