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Fritter Recipes


1 part FBF
1 teaspoon salt
2/3 parts water
Fat or oil for frying

Method of preparation

  1. Mix FBF with salt. Add water to make dough.
  2. Heat the fat or oil in a frying pan.
  3. Drop small balls of dough into the heated oil.
  4. Fry 2 or 3 minutes until balls are golden brown.
  5. Remove from fat and drain.
  6. Serve hot.

Variations on preparation

  • Add finely chopped vegetables, such as onions, potatoes and green leafy vegetables, and flavors and spices.
  • Add sugar to make beignets (doughnuts).

Local names
Beignets in Senegal (sweet)
Pakoda in India (savory)
Tortas de CSB in Guatemala (with finely chopped fried vegetables added)

Suitable for all age groups over 6 months


1 part oil
3 parts FBF
1 part water
Oil for frying
Salt, to taste

Method of preparation

  1. Cut oil/shortening into flour thoroughly.
  2. Add water and knead mixture into hard dough.
  3. Let sit for 10-15 minutes.
  4. Roll 50 g of dough into rounds of 6-7 mm.
  5. Prick rounds with a fork so that they do not puff during frying.
  6. Fry to light brown color.
  7. Remove from fat and drain.
  8. Serve.

Suitable for all age groups over 6 months


Vegetable/condiments that are available
4 parts FBF
Salt, to taste
Oil, for frying
1/2-2 parts water
1 part oil/fat

Method of preparation

  1. Boil vegetables.
  2. Mix FBF, salt and oil.
  3. Add water and knead mixture into hard dough.
  4. Cover dough with wet cloth and let rest for 15 minutes.
  5. Divide dough into 40 g pieces and roll the pieces into round shapes.
  6. Cut shapes into semi-circles.
  7. Place spoonfuls of boiled vegetables in the middle of semi-circles of dough.
  8. Fold the edges of the dough up (i.e. into a triangular shape) and seal the edges.
  9. Fry the samosas in oil to a golden color.
  10. Remove from fat and drain.
  11. Serve.

Suitable for all age groups over 6 months

Source: World Food Programme

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