Fritter

Here's an Asian - and very elegant - spin on the classic American crab cakes. A dry Gewürztraminer compliments the flavors of this appetizer very well.

These fritters are called akara in Nigeria and Sierra Leone, and akla or koosé in Ghana. They're eaten as a snack, side dish, or breakfast, served with a hot pepper relish (ata). We think they make a great hors d'oeuvre. Active time: 45 min Start to finish: 9 hr (includes soaking time)

Juana Vázquez-Gómez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. " Juana serves these fritters for dessert, but they make a great breakfast dish, too.

Can be prepared in 45 minutes or less.

These can be served as hors d'oeuvres, or placed atop a salad of spinach, walnuts and sliced apples.

Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

(BEIGNETS DE COURGETTES)

Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta’miyya is served with tehina.

A blend of classic Spanish ingredients: white wine, olive oil, and Serrano ham.

Although these are called fritters, they more closely resemble pancakes. Can be prepared in 45 minutes or less.

In my family's house, turkey croquettes were a revered delicacy had only after Thanksgiving and Christmas (it took a lot of work, we were often told). It wasn't until I was in college that I learned "croquette" meant a solution to leftovers. But I still think of this recipe, passed down from my father's mother to my mother to me and my sister, as special. Yes, it is a lot of work. But the soul-warming richness — and guaranteed compliments — make it worth the effort.

Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.

Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in the oven, then cut into wedges. Offer the Three-Apple Applesauce alongside.

(Salt Cod Fritters)