The word fritter comes from the Latin frictura ("fried") by way of Old French and Middle English. It is used to refer to a number of fried foods.

In British fish and chip shops the fish and chips can be accompanied by optional extras and many of these are called fritters which means a food item (such as a pineapple ring or an apple ring or some mushy peas) fried in batter. Hence: pineapple fritter, apple fritter, pea fritter etc.

Small cakes made with a primary ingredient, mixed with batter, and fried, are found in many American cuisines. "Corn fritters"' and "apple fritters" are well known. Fritters may use regular flour, cornmeal, or a mix. In a good fritter, the taste of the primary ingredient should predominate and not be overwhelmed by the taste of the batter. New England clam cakes, Maryland crab cakes, and Philadelphia scrapple are essentially varieties of fritter.

In Canada a fritter is a variety of holeless doughnut with apple flavoured ones being the most popular.