Best 5 Papaya Fritters Recipes

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Papaya fritters are a delicious and easy-to-make snack or dessert that can be enjoyed by people of all ages. This tropical fruit is not only a versatile ingredient but also boasts a range of health benefits. Whether you prefer them crispy or soft, this article will guide you through the best recipes for papaya fritters, ensuring a delightful culinary experience with every bite.

Here are our top 5 tried and tested recipes!

PAELLA FRITTERS



Paella Fritters image

Provided by Food Network

Time 1h40m

Yield 20 fritters

Number Of Ingredients 37

30 ounces roasted red peppers
13 1/2 ounces toasted, sliced almonds
12 ounces olive oil blend
6 ounces red wine vinegar
3 ounces whole green onions
1 1/2 ounces garlic cloves
1 1/2 ounces fresh parsley
6 tablespoons kosher salt
1 1/2 tablespoons ground black pepper
17.5 ounces small-diced Spanish chorizo
28 ounces diced yellow onion
4 tablespoons minced garlic
Olive oil, for cooking
2 teaspoons smoked Spanish paprika
35 ounces white rice
2 teaspoons saffron
11 cups chicken stock, hot
14 ounces canned crushed tomatoes, drained
4 teaspoons kosher salt
28 ounces small-diced cooked chicken thighs
14 ounces thawed peas
3 tablespoons lemon zest
3 tablespoons chopped green onions
12 ounces manchego cheese, grated
2 eggs
18 ounces self-rising flour
17 ounces cornmeal
14 ounces cornstarch
8 1/2 ounces panko
2 ounces kosher salt
1/4 ounce ground black pepper
1/4 ounce cayenne pepper
1/4 ounce garlic powder
Pinch dried oregano
1 cup milk
Vegetable oil, for frying
1 cup arugula

Steps:

  • For the romesco sauce: Blend roasted red peppers, almonds, olive oil, vinegar, green onions, garlic, parsley, salt and pepper in a food processor until smooth.
  • For the rice: Lightly brown chorizo in a small pan.
  • Brown onions and garlic in olive oil in a large pan on high heat. Add smoked Spanish paprika and cook until fragrant. Add white rice and gently stir to coat, then add saffron, chicken stock, tomatoes and salt. Simmer, covered, on low heat, until rice is cooked, about 15 minutes. Remove from heat and let sit for 10 minutes, then fold in the chorizo, chicken, peas, lemon zest, green onions and manchego cheese.
  • For the fritters: Mix rice with 1 beaten egg, then press down tightly.
  • Combine flour, cornmeal, cornstarch, panko, salt, black pepper, cayenne pepper, garlic powder and dried oregano in a bowl. Stir together milk with remaining beaten egg.
  • Scoop the rice into balls and toss in egg wash, then finish in the dry mixture.
  • Bring oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer.
  • Fry the fritters until golden brown, 3 to 5 minutes.
  • Plate the fritters on top of arugula and top with romesco sauce.

EASY SQUASH FRITTERS



Easy Squash Fritters image

A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.

Provided by K Hillbilly

Categories     Side Dish     Vegetables     Squash

Time 20m

Yield 8

Number Of Ingredients 9

2 cups seeded, grated summer squash
½ cup all-purpose baking mix (such as Bisquick®)
⅓ cup milk
1 egg
¼ cup grated Parmesan cheese
1 tablespoon butter, melted
salt and ground black pepper to taste
1 pinch garlic and herb seasoning, or more to taste
⅓ cup oil for frying, or as needed

Steps:

  • Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
  • Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 6.2 g, Cholesterol 30.1 mg, Fat 5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 175.8 mg, Sugar 1.3 g

PAPAYA FRITTERS



Papaya Fritters image

From Virgin Islands Cooking. A slightly unripe papaya, whose skin is greenish-yellow or greenish-orange is best for making papaya fritters

Provided by TheGrumpyChef

Categories     Lunch/Snacks

Time 30m

Yield 8 fritters

Number Of Ingredients 6

1 cup self-rising flour
1/2 cup milk
1 egg, beaten
1 1/2 tablespoons sugar
1 cup papaya, peeled and cut into cubes
oil, for frying

Steps:

  • Combine flour, milk, egg and sugar. Then stir in papaya. (do not use electric mixer).
  • Drop by teaspoonfuls into hot oil.
  • Cook 1 to 2 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Fritters can also be cooked on a griddle, like a pancake.
  • Serve hot as a snack or side dish.

SPICY POTATO FRITTERS (BUJIA)



Spicy Potato Fritters (Bujia) image

We've been cooking up spicy vegetable fritters like these since Susan visited India back in 1983. Fresh whole spices, sea salt, and freshly ground black pepper make a big difference in such a simple vegetarian dish.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 33

2 tablespoons black mustard seeds
1 tablespoon cumin seeds
2 tablespoons clarified butter (ghee)
2 tablespoons crushed, dried neem (curry) leaves
1 onion, diced
2 teaspoons minced garlic
1/2 teaspoon turmeric
1/2 bunch cilantro, leaves roughly chopped
1 serrano chile, seeded, stemmed, and very finely diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled
2 cups vegetable oil, for frying
Mint and Cilantro Chutney, to serve, recipe follows
Yogurt Sauce, to serve, recipe follows
3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, with seeds, finely chopped
1/2 teaspoon salt
1 small lemon, juiced
1/2 tablespoon peanut oil
3 tablespoons peanut oil
2 teaspoons black or yellow mustard seeds
2 teaspoons cumin seeds
2 teaspoons minced garlic
1 teaspoon freshly grated ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1 pint plain yogurt

Steps:

  • For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside.
  • For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
  • Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning.
  • To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.)
  • To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated.
  • Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
  • Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
  • Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving.

PINCHED RICE FLOUR PAKORA FRITTERS WITH PAPAYA



Pinched Rice Flour Pakora Fritters with Papaya image

Number Of Ingredients 17

4 to 6 quarters-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 small onion, coarsely chopped
1/2 cup coarsely chopped fresh cilantro, including soft stems
12 to 15 fresh spinach leaves, with stems
2 tablespoons fresh lemon juice
1 1/2 cups peeled and chopped firm unripe papayas
2/3 cup rice flour
1/2 cup chickpea flour
1/2 teaspoon salt, or to taste
1/8 teaspoon baking soda
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1/4 teaspoon ground asafoetida
1 tablespoon coarsely ground dried curry leaves
1 1/2 to 2 cups peanut oil for deep-frying
2 to 3 cups shredded lettuce (any kind)

Steps:

  • 1. In a food processor, pulse together the ginger, green chile peppers, onion, cilantro, spinach, and lemon juice until just minced. (Do not Purée.) Add the papaya and pulse until coarsely chopped (do not mince). Transfer to a bowl. Add the rice and chickpea flours, salt, and baking soda and mix well to make a thick, almost dough-like mixture. Add some more rice or chickpea flour, if needed.2. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the mustard seeds and asafoetida. They should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the curry leaves, stir 30 seconds, then mix the spices into the mixture.3. Heat the peanut oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Divide the mixture into 12 equal portions and form into rolls or cylinders, each about 1 inch thick and 3 inches long (they don't have to be smooth). Carefully slide them into the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning and moving them around as needed until golden, 2 to 3 minutes.4. Transfer with slotted spatula to paper towels to drain. When cool enough to handle, pinch off about 1-inch pieces from each roll and refry in hot oil, drain on paper towels again, then serve on a bed of shredded lettuce.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose ripe papayas with vibrant orange-yellow skin for the best flavor and texture.
  • Use a sharp knife to prevent the papaya from becoming mushy while cutting.
  • Soak the papaya slices in a mixture of water and lemon juice to prevent them from browning.
  • Coat the papaya slices evenly in the batter to ensure they are crispy on the outside and tender on the inside.
  • Fry the papaya slices in hot oil until golden brown, turning them halfway through for even cooking.
  • Drain the papaya fritters on paper towels to remove excess oil.
  • Serve the papaya fritters warm with your favorite dipping sauce, such as honey, maple syrup, or whipped cream.

Conclusion:

Papaya fritters are a delicious and easy-to-make snack or dessert that can be enjoyed by people of all ages. They are a great way to use up ripe papayas and make a fun and unique dish to share with friends and family. With their crispy exterior and tender interior, papaya fritters are sure to be a hit at any gathering. So next time you have some ripe papayas on hand, give this recipe a try and enjoy the tropical flavors of this delightful treat!

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