Fritter Sandwich Recipes

Fish fritter and salad sandwich with tartar sauce
Fish fritter and salad sandwich with tartar sauce

Fritter is a word that covers a whole host of possibilities and potential ingredient combinations. A fritter in broad terms can be one of two things: it can either be a number of ingredients combined in a batter and deep or shallow fried; or it can be a single ingredient coated in batter and usually deep fried. While many fritters consequently may not represent the healthiest of eating materials, this is an unfair generalisation and fritters can be made to be tasty, varied and devoid of an excess of undesirable saturated fats. This page looks at fritters derived from both broad categories as well as some tasty ideas for incorporating them in sandwiches.

Pork Fritter, Bacon and Fried Egg Sandwich

Succulent pork fritter served on a bread roll with bacon and a fried egg
Succulent pork fritter served on a bread roll with bacon and a fried egg

Pork fritters are unusual for a very good reason. That is the fact that many cuts of pork require very long, slow cooking, in comparison to the foodstuffs normally used when making fritters. Hence the long preparation and cooking time for this recipe. The pork steak essentially has to be cooked and cooled before being made in to a fritter. However, the succulent, delicious qualities of the served fritter do make the effort worthwhile where time of course permits.

Cook Time

  • Prep time: 2 hours
  • Cook time: 1 hour 15 min
  • Ready in: 3 hours 15 min
  • Yields: One sandwich

Ingredients

  • 1 pork shoulder steak
  • 1 pint fresh chicken stock, or as required
  • 1/2 teaspoon dried sage
  • Salt and pepper
  • 1 tablespoon self-raising/rising flour
  • 4 slices bacon
  • 1 large egg
  • Vegetable oil for frying
  • 1 soft bread roll

Instructions

Click thumbnail to view full-size
Pork shoulder steaksChicken stock and sage are added to pork shoulderPork steak is dipped in batterDeep frying battered pork steakBacon slices are friedEgg is friedBacon is laid on bottom of bread rollProk fritter is added to bacon on rollFried egg is lifted on to pork fritterBiting in to pork fritter, bacon and egg sandwich
Pork shoulder steaks
Pork shoulder steaks
Chicken stock and sage are added to pork shoulder
Chicken stock and sage are added to pork shoulder
Pork steak is dipped in batter
Pork steak is dipped in batter
Deep frying battered pork steak
Deep frying battered pork steak
Bacon slices are fried
Bacon slices are fried
Egg is fried
Egg is fried
Bacon is laid on bottom of bread roll
Bacon is laid on bottom of bread roll
Prok fritter is added to bacon on roll
Prok fritter is added to bacon on roll
Fried egg is lifted on to pork fritter
Fried egg is lifted on to pork fritter
Biting in to pork fritter, bacon and egg sandwich
Biting in to pork fritter, bacon and egg sandwich
  1. Put the pork steak(s) in to a large pot and season with the sage, salt and pepper. Pour in the chicken stock and bring to a simmer. Continue to simmer until the pork is very tender. In this instance, that took one hour. Leave the pork to cool in the liquid for a couple of hours, lift to a plate and pat carefully dry with kitchen paper.
  2. The batter should ideally be prepared about twenty minutes in advance and rested in the fridge. Simply put the flour in a bowl, season with salt and slowly add cold water, whisking carefully, until you have a moderately thick paste.
  3. Bring your deep fryer or a pan of oil up to a high heat. Dip the pork in the batter and carefully deposit it in the oil. Fry for about four to five minutes - turning halfway through - until the batter is crisp and golden. Lift to a plate covered with kitchen paper to drain.
  4. Fry the bacon in a small frying pan until done to your preferred level. Lift to the plate with the pork fritter and wipe the pan with some kitchen paper. Break the egg in to a small bowl and season before carefully pouring in to the hot frying pan. Fry until the white is almost completely set bar the little circle around the yolk. Carefully turn to complete cooking on the other side for one minute.

Vegetarian Friendly Mixed Peppers Fritter Sandwich

Deep fried bell pepper fritters on a simple sandwich with mayo and basil
Deep fried bell pepper fritters on a simple sandwich with mayo and basil

Cook Time

Prep time: 25 min

Cook time: 5 min

Ready in: 30 min

Yields: Two sandwiches


Ingredients

  • 1 large egg
  • 1 tablespoon self-raising/rising flour
  • Salt
  • Handful mixed sliced bell peppers
  • 2 slices of bread
  • Mayo
  • Sliced basil leaves to garnish

Instructions

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Preparing egg fritter batterMixing egg fritter batterSliced mixed bell peppersDiced mixed bell peppersBell peppers are added top fritter batterBell pepper fritter batter ready for fryingDeep frying bell pepper frittersDraining deep fried bell pepper frittersBell pepper fritters are added to bread, drizzled with mayo and garnished with basilTucking in to a bell pepper fritter sandwich
Preparing egg fritter batter
Preparing egg fritter batter
Mixing egg fritter batter
Mixing egg fritter batter
Sliced mixed bell peppers
Sliced mixed bell peppers
Diced mixed bell peppers
Diced mixed bell peppers
Bell peppers are added top fritter batter
Bell peppers are added top fritter batter
Bell pepper fritter batter ready for frying
Bell pepper fritter batter ready for frying
Deep frying bell pepper fritters
Deep frying bell pepper fritters
Draining deep fried bell pepper fritters
Draining deep fried bell pepper fritters
Bell pepper fritters are added to bread, drizzled with mayo and garnished with basil
Bell pepper fritters are added to bread, drizzled with mayo and garnished with basil
Tucking in to a bell pepper fritter sandwich
Tucking in to a bell pepper fritter sandwich
  1. Put the flour in to a bowl and season with salt. Add the egg and whisk to form a smooth batter. If the batter is too thick, add a little milk; if it is not thick enough, add a little more flour. Put the bowl in the fridge and let the batter rest for twenty minutes.
  2. Roughly chop the bell pepper slices and stir through the batter.
  3. Bring a deep pan of vegetable oil (at least an inch) to a high heat. Use a tablespoon to carefully drop four equal portions of the batter in to the oil.
  4. Fry for a couple of minutes before carefully turning with a slotted spoon and frying for a further couple of minutes on the second side.
  5. When the fritters are crisp and golden, lift to a plate covered with kitchen paper to drain for a minute or so.
  6. Assemble two fritters on each slice of bread and garnish with the mayo and basil.

Chicken and Apple Cider Fritters with Mango Chutney Sandwich

Succulent chicken breast strips deep fried in apple cider batter are served with mango chutney on a bread roll
Succulent chicken breast strips deep fried in apple cider batter are served with mango chutney on a bread roll

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: One fritter sandwich

Ingredients

  • 1 tablespoon self-raising/rising flour
  • Salt
  • Apple cider (ice cold)
  • 1 chicken breast fillet, sliced lengthways in to 3 strips
  • 1 soft bread roll
  • Mango chutney

Instructions

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Apple cider batter ingredientsPreparing apple cider batterChicken breast strips are dipped in apple cider batterDeep frying chicken and apple cider frittersChicken and apple cider fritters are restedSucculent chicken contained in an apple cider batterChicken and apple cider fritters are laid on bread rollMango chutney is spooned on to chicken and apple cider frittersChicken and apple cider fritters with mango chutney bread roll
Apple cider batter ingredients
Apple cider batter ingredients
Preparing apple cider batter
Preparing apple cider batter
Chicken breast strips are dipped in apple cider batter
Chicken breast strips are dipped in apple cider batter
Deep frying chicken and apple cider fritters
Deep frying chicken and apple cider fritters
Chicken and apple cider fritters are rested
Chicken and apple cider fritters are rested
Succulent chicken contained in an apple cider batter
Succulent chicken contained in an apple cider batter
Chicken and apple cider fritters are laid on bread roll
Chicken and apple cider fritters are laid on bread roll
Mango chutney is spooned on to chicken and apple cider fritters
Mango chutney is spooned on to chicken and apple cider fritters
Chicken and apple cider fritters with mango chutney bread roll
Chicken and apple cider fritters with mango chutney bread roll
  1. Put the flour in to a bowl and season with salt. Very slowly, pour in some cold cider, whisking with a fork until a smooth batter is formed about the consistency of thick cream. Note that the batter in this instance should be used immediately and not rested.
  2. Bring a pan of oil up to a high heat. Dredge the chicken strips in the batter and fry for about five minutes, turning half way through cooking.
  3. Drain the fritters on kitchen paper.
  4. Cut the roll open and lay the fritters on the bottom half. You may only be able to fit two fritters on the roll, depending simply upon the size of each.
  5. Spoon on some mango chutney and close the roll over.

Vegan Friendly Mixed Bean Fritter Sandwich Recipe

Mixed bean salad incorporated in fritters and served in the form of vegan friendly sandwiches
Mixed bean salad incorporated in fritters and served in the form of vegan friendly sandwiches

Cook Time

Prep time: 25 min

Cook time: 5 min

Ready in: 30 min

Yields: 4 fritters

Ingredients

  • 1 tablespoon self-raising/rising flour
  • Salt and white pepper
  • 2 tablespoons mixed bean salad
  • Slices of fresh, wholemeal bread to make sandwiches
  • Rowan and apple jelly (suggested), to season and garnish

Instructions

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Mixed bean saladFlour and water batter for vegan frittersBean salad is added to flour and water batterPrepared batter for mixed bean frittersPan frying bean fritterBean fritter is drained on kitchen paperWheat, spelt and rye breadSlice of wheat, spelt and rye bread ready for fritterBean fritter is laid on breadBean fritter sandwich ready to eat
Mixed bean salad
Mixed bean salad
Flour and water batter for vegan fritters
Flour and water batter for vegan fritters
Bean salad is added to flour and water batter
Bean salad is added to flour and water batter
Prepared batter for mixed bean fritters
Prepared batter for mixed bean fritters
Pan frying bean fritter
Pan frying bean fritter
Bean fritter is drained on kitchen paper
Bean fritter is drained on kitchen paper
Wheat, spelt and rye bread
Wheat, spelt and rye bread
Slice of wheat, spelt and rye bread ready for fritter
Slice of wheat, spelt and rye bread ready for fritter
Bean fritter is laid on bread
Bean fritter is laid on bread
Bean fritter sandwich ready to eat
Bean fritter sandwich ready to eat
  1. Prepare the batter as normal by slowly whisking cold water in to the flour and salt. Refrigerate for twenty minutes.
  2. The bean salad in this recipe contained black eyed beans/peas, green beans, haricot beans, borlottis beans and cannellini beans, as well as red pepper and corn. You can of course use any bean salad combination you wish. The beans should be thoroughly drained and carefully stirred in to the rested batter along with some white pepper. If necessary, a very small bit of extra flour can be added.
  3. Heat a little vegetable oil in a non-stick frying pan and deposit the batter in tablespoonfuls in the oil. Do not make them too close and fry in batches if necessary.
  4. The fritters should bubble up like pancakes on top after a couple of minutes or so, signifying they are ready to be carefully turned with a spatula. Fry for a similar period of time on the second side.
  5. Lift the fritters to some kitchen paper to drain before incorporating on sandwiches with the jelly or accompaniment of choice.

Pollack Fish Fritter Sandwich

Fillet of freshly caught meaty pollack is deep fried in batter and served on a bread roll with salad
Fillet of freshly caught meaty pollack is deep fried in batter and served on a bread roll with salad

Cook Time

Prep time: 25 min

Cook time: 5 min

Ready in: 30 min

Yields: One sandwich

Ingredients

  • 1 pollack tail fillet (or similar firm-fleshed white fish)
  • 1 tablespoon self-raising/rising flour
  • Salt
  • Handful of mixed salad (various leaves, cucumber and bell pepper in this instance)
  • 1 bread roll
  • Tartar sauce (optional)

Instructions

Click thumbnail to view full-size
Fresh pollack filletSkinned pollack filletPollack fillet is dredged in batterDeep frying pollack filletPollack fillet is drained on kitchen paperSalad bed is arranged on bread rollBattered pollack fillet is laid on salad bedTartar sauce is spooned on to pollack fillet
Fresh pollack fillet
Fresh pollack fillet
Skinned pollack fillet
Skinned pollack fillet
Pollack fillet is dredged in batter
Pollack fillet is dredged in batter
Deep frying pollack fillet
Deep frying pollack fillet
Pollack fillet is drained on kitchen paper
Pollack fillet is drained on kitchen paper
Salad bed is arranged on bread roll
Salad bed is arranged on bread roll
Battered pollack fillet is laid on salad bed
Battered pollack fillet is laid on salad bed
Tartar sauce is spooned on to pollack fillet
Tartar sauce is spooned on to pollack fillet
  1. Prepare the batter by whisking the flour and salt with some cold water. Refrigerate for twenty minutes.
  2. Skin the pollack fillet if this has not already been done.
  3. Bring your deep fryer or a deep frying pan of oil up to a high heat.
  4. Dip the fish fillet in the batter and lay it in the hot oil for about five minutes, turning half way through cooking. The batter should be crisp and golden.
  5. Remove the fish to a plate covered with kitchen paper while you slice the roll and lay the salad on the bottom half.
  6. Lift the fish on to the salad bed, spoon on some tartar sauce and add the top to the roll.

Thanks for Visiting and Reading - Please Rate these Ideas Below

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© 2013 Gordon Hamilton

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9 comments

Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Sue :)


Sue Bailey profile image

Sue Bailey 3 years ago from South Yorkshire, UK

Great recipes as always Gordon. Pinned, voted up and shared.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, ibescience and thanks for visiting. The pork tenderloin sandwich sounds delicious. I can see how it may be a little bit dry but am sure it will be very tender. Yes, this pork fritter does remain deliciously tender and moist.

Hi, VinitaAmrit. Unfortunately, I don't think fritters would work being baked. It is the contact with the hot oil that firstly sets and then quickly cooks the batter. Using vegetable or sunflower oil is, however, a lot healthier than using saturated animal fats so may not be as unhealthy as you think. Hope you give it a try to thanks for commenting.


VinitaAmrit profile image

VinitaAmrit 3 years ago from British Columbia, Canada

Can a few of them be baked in case, we want to avoid fired? - If yes, at what oven temperature and for how long?

Those who can eat just anything (I mean in respect of their health), these recipes are yummy!


ibescience profile image

ibescience 3 years ago

I especially like the pork fritter recipe. I live in Indiana, USA, and the state is famous for its pork tenderloin sandwich. A medallion is cut from pork tenderloin, pounded thin, dredge in coating and fried. The trademark for this sandwich is that the meat is about twice the size of the bun. Your method sounds like the meat would be more moist. Tenderloin sandwiches here can be dry. Thanks for posting.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks mbrownauthor, epbooks and randomcreative. Yes, fritters are really versatile and good for meals and snacks.


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

I had never considered all of the possibilities for fritters, particularly for sandwiches. As always, I love the range of recipes here. There is something for everyone.


epbooks profile image

epbooks 3 years ago from Las Vegas, NV

Great meal suggestions!


mbrownauthor 3 years ago

What time shall I be over? These look wonderful!

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