19 Frituras: Party-Perfect Easy Fritter Ideas

Fried foods are one of the most popular elements in our traditional cuisine, though the word "fritter" hardly conveys the variety of these. Frituras is the quintessential street food and can be (roughly) classified as fritos, torrejitas, y croquetas.

Aside from meaning "fritter" in Spanish, fritura is also the name used for the street vendors that serve mostly fried foods.

I picked the easy fritter recipes that most lend themselves as party food, both savory fritters, and sweet fritters. If you are — for whatever reason — not a fan of fried foods, you should know that many of these dishes also have an alternative non-fried recipe in our blog, so maybe search for it.

Fritos recipes

Fritos (maduros and verdes), as well as other type of root "fries" are very popular with Dominicans, and we have picked here our most beloved ones for you to enjoy.

Tostones (crispy twice-fried green plantains)

Tostones (crispy twice-fried plantains) are our most popular fried foods. We can serve it as a side dish, an appetizer, or even as a snack. Dusted with a bit of sea salt they make my heart go pitter pat.

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Fritos maduros (fried ripe plantains)

One of our most popular fried foods, fritos maduros are VERY easy to make, and lend a surprisingly sophisticated touch of sweetness to our meals.

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Batata frita (sweet potato fries)

Traditionally made into round slices, batata frita is a go-to side dish for Dominicans. It can be also served as an appetizer or finger food. You'll be surprised to see just how easy this is to make.

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Yuca frita (cassava fries)

Cassava (yuca) is one of our ancestral foods, consumed here since pre-Columbian times, but frying yuca only came to be after the arrival of Europeans when lard and oil arrived here. Yuca frita is a popular side dish, appetizer, or snack. It's easy to make, and always welcome.

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Arepitas recipes

Arepitas are the quintessential Dominican fritters, and some of our most popular side dishes.

Arañitas y arepitas de yuca (Cassava fritters)

A minute change in the preparation can make two versions of one of the most popular Dominican side dishes: yuca fritters. A combination of the aromatic aniseed, the lovely-mild yuca, and a touch of sweetness and you won't be able to resist them.

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Arepitas de maíz (Dominican cornmeal fritters)

This is the second most-favorite arepita in our country (according to me), inexpensive, easy to make, aromatic, and with a faint touch of sweetness that we always love. It is usually served as a side dish, but is also welcome as appetizer.

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Yaniqueque (Dominican Southern-style crispy fried dough)

There are two types of yaniqueques in the Dominican Republic: the Samana style, a thicker dough, more bread-like, and the more popular, better-known Southern style which came with immigrants from the British West Indies. Both are savory fritters. This is the recipe for the latter, a beach-staple, and – in some families – served as part of breakfast.

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Plantain fritters with onion

The inspiration of these fritters will surprise you, but the flavors are 100% Dominicans. You'll love the crispy plantain and onion flavors. They can be served as a side dish, but also great as an appetizer with your dip of choice.

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Torrejas recipes

Torrejas or torrejitas are a type of fried batter, and in our country, they are commonly savory fritters containing some type of vegetable or protein. These are our favorites.

Bacalaítos or torrejas de bacalao (codfish fritters)

Bacalaso (salted codfish) is a very popular Hispanic and Iberian food, and a traditional Lenten food in our country. Bacalaítos can be served as a side dish, or appetizer, but it's most commonly served as main dish or meat substitute.

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Torrejas de berenjena (eggplant fritters)

Torrejas de berenjena are served as a main dish, side dish, or appetizer. They combine a crispy edge of fried batter and a soft, spicy center of eggplants. It's one of my favorite eggplant dishes.

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Codfish and potato fritters

I have combined the two main ingredients in one of our traditional lenten foods in a fritter. These codfish and potato fritters are flavorful, and are absolutely amazing as appetizers.

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Stuffed frituras recipes

We love our stuffed frituras, and all are always very welcome as part of our appetizer platter. There's something for everyone here.

Quipe or kipe (Dominican-style kibbeh)

Kipes are one of the most popular parts of our picadera (appetizer) platters, and a beloved snack. They arrived on our shores with Middle Eastern immigrants at the beginning of the 20th century, adapted to our criollo taste, and adopted by all Dominicans.

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Bollitos de yuca (yuca balls stuffed with cheese)

These were a childhood favorite of mine and bring great memories of our frequent trips to Santiago, but these yuca balls are served everywhere in our country. The crispy shell, buttery yuca, and melted cheese center are what dreams are made of.

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Chulitos (yuca rolls with spicy beef stuffing)

A few meters from my childhood home there was a stand so famous for their spicy chulitos that people traveled from other towns to partake. That is the recipe I tried to recreate here. Try them and you'll see what's so magical about them.

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Piononos (sweet plantain rolls with beef stuffing)

The word pionono has different meanings depending on the country, and this magnificent appetizer has the ingredient that no Dominican can turn down: ripe plantains.

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Croquettes recipes

Croquettes are popular everywhere, and we are not the exception. They make the perfect appetizer and are inexpensive and relatively easy to make.

Croquetas de pollo (classic chicken croquettes)

Crispy on the outside, creamy on the inside, these classic chicken croquettes are going to make you very popular with friends and family. They are so creamy they do not require a dip, but feel free to serve one if you like.

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Codfish balls

While not a part of our traditional repertoire, this is a dish that fits very nicely in our collection. You'll be surprised by what inspired me to make these, and love them when served as part of your meal, or as an appetizer.

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Buñuelo recipes

Buñuelos are sweet, round fritters, usually bathed in spiced syrup, but can also be served dusted with sugar and cinnamon powder.

Buñuelos de yuca (cassava 'beignets' in spiced syrup)

Buñuelos de yuca are our favorite sweet fritters, made with our beloved yuca, and bathed in a light, sweet, spiced syrup, it's a classic of our cuisine.

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Buñuelos de viento (puffy fried balls in syrup)

A Hispanic tradition that survives in our country, buñuelos de viento are also a part of our Lenten repertoire, and one of our traditional sweet fritters. They are puffy and airy, and bathed in a spiced sweet syrup.

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