Fritter recipes are impressive in the range of products used, but on the whole they're united by the presence of a binder in the batter so it doesn't spread.
1) Vegetable fritters hold their shape thanks to flour and eggs. The name comes from the fact that the vegetables are usually grated or blended. Potato, zucchini, liver, ground-meat, carrot... To help the ingredients bind better, you can also add hard cheese.
2) For dessert fritters, it's important to have baking powder or soda in the batter. Almond or rice flour is a good option. Apples, pumpkin, cottage cheese, banana and apricots are added. The main thing is not to overdo the fruit, or the batter will burn.
3) Fritters with no add-ins. Dry yeast works for fluffiness; milk, kefir or clabbered milk is poured in for tenderness. The main thing is to let the sponge rest a little before frying.
For variety, special silicone or metal molds are used — if you like your fritters not in the traditional round shape but in the form of a heart, a square, a diamond and other figures.
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