French Cookery.any fruit, vegetable, seafood, etc., dipped in batter and deep-fried.
Origin: 1830–35, Americanism; < Louisiana French(def 1), French (def 2),Middle Frenchbignet pastry filled with fruit or meat, equivalent to buyne literally, bruise, lump from a blow (of uncertain origin; cf. bunion) + -et-et
"fritter," 1835, from Fr. beignet "fritter, eggroll, doughnut" (14c.), from O.Fr. buigne "bump, lump," from a Gmc. source (cf. M.H.G. bunge "clod, lump"), or from Gaul. *bunia (cf. Gael. bonnach).