This list includes 28 Appetizers that start with F, from “Falafel” to “Fritto misto”. They are small savory starters—finger foods, dips, and canapés—perfect for party platters, tapas, and quick snacks.
Appetizers that start with F are small, savory dishes often shared at the beginning of a meal or a social gathering. Many come from Mediterranean and Middle Eastern cuisines, with falafel being a globally recognized example.
Below you’ll find the table with Appetizer, Main ingredients, Serving size, and Calories (approx.).
Appetizer: The appetizer name as commonly known; you use it to scan and select dishes for your menu or search.
Main ingredients: Lists two to four primary ingredients so you can check flavors, allergies, and shopping needs at a glance.
Serving size: Typical portion listed so you can plan quantities and understand the calorie reference per serving.
Calories (approx.): Rounded calorie value per listed serving, helping you estimate nutrition and compare lighter or richer options.
Appetizers that start with F
| Name | Primary ingredients | Serving size | Calories (kcal) |
|---|---|---|---|
| Falafel | chickpeas, onion, garlic, herbs | 3 pieces (about 90 g) | 300 kcal |
| Focaccia | flour, olive oil, yeast, salt | 1 slice (about 60 g) | 200 kcal |
| Fried calamari | squid, flour, oil, lemon | 1 cup (about 100 g) | 270 kcal |
| French onion soup | onions, beef broth, butter, cheese | 1 small bowl (about 250 ml) | 300 kcal |
| Fondue | cheese, white wine, garlic, bread (for dipping) | 1/4 cup cheese dip (about 60 g) | 240 kcal |
| Fried pickles | pickles, batter, oil, flour | 4 spears | 220 kcal |
| Fish cakes | white fish, potato, egg, breadcrumbs | 1 cake (about 60 g) | 180 kcal |
| Frikadeller | ground pork, onion, egg, breadcrumbs | 2 pieces | 300 kcal |
| Frisée salad | frisée, bacon (lardons), vinaigrette | 1 cup | 150 kcal |
| Fish balls | fish paste, salt, starch, oil | 3 pieces | 200 kcal |
| Fried wontons | wonton wrappers, ground pork/shrimp, oil | 3 pieces | 250 kcal |
| Fried shrimp | shrimp, breadcrumbs, oil, egg | 3 large | 200 kcal |
| French fries | potatoes, oil, salt | 1 small basket (100 g) | 320 kcal |
| Fried green tomatoes | green tomato, cornmeal, oil | 3 slices | 220 kcal |
| Fig and prosciutto | fig, prosciutto, soft cheese | 2 bites | 160 kcal |
| Fried plantains | plantain, oil, salt | 4 slices | 180 kcal |
| Fatayer | dough, spinach, onion, olive oil | 1 piece (about 60 g) | 220 kcal |
| Flatbread | flour, olive oil, herbs | 1 small piece (about 80 g) | 240 kcal |
| Fava | yellow split peas, onion, olive oil | 1/4 cup (about 60 g) | 120 kcal |
| Fried oysters | oysters, flour, oil, breadcrumbs | 3 pieces | 220 kcal |
| Fried spring rolls | wrapper, vegetables, meat, oil | 2 pieces | 200 kcal |
| Fritto misto | mixed seafood, flour, oil | 1 cup (about 120 g) | 320 kcal |
| Fougasse | flour, olive oil, yeast | 1 slice (about 60 g) | 200 kcal |
| Fried halloumi | halloumi cheese, oil | 3 sticks | 220 kcal |
| French bean salad | green beans, vinaigrette, shallot | 1 cup | 120 kcal |
| Fish fingers | white fish, breadcrumbs, egg | 2 pieces | 220 kcal |
| Fried scallops | scallops, flour or breadcrumbs, oil | 3 pieces | 220 kcal |
| Fennel salad | fennel, orange, olive oil, salt | 1/2 cup | 90 kcal |
Descriptions
Falafel
Deep‑fried spiced chickpea balls common in Middle Eastern mezze, crisp outside, tender inside; often served with tahini or salad.
Focaccia
Italian flatbread brushed with olive oil and herbs; served as a starter or with dips—regional variations include rosemary or olives.
Fried calamari
Battered and deep‑fried squid rings, served with lemon and dipping sauce; popular in Mediterranean and American restaurants.
French onion soup
Slow‑caramelized onions in rich broth topped with toasted bread and melted cheese; classic French starter enjoyed worldwide.
Fondue
Melted cheese communal dip (Swiss origin) eaten with bread or veggies—served as a cozy appetizer for sharing.
Fried pickles
Sliced dill pickles battered and deep‑fried until crispy; a Southern U.S. bar snack often served with ranch or remoulade.
Fish cakes
Pan‑fried patties of flaked fish and potato; served hot with tartar or aioli as a small starter in many cultures.
Frikadeller
Danish pan‑fried meatballs (often pork) served warm—commonly an appetizer or small plate in Scandinavian cuisine.
Frisée salad
Bitter frisée lettuce tossed with warm bacon and tangy dressing; classic French starter, often paired with a poached egg.
Fish balls
Savory Asian or European fish‑based balls, boiled or fried; served with dipping sauces or in broths as a small bite.
Fried wontons
Crispy deep‑fried parcels filled with meat or shrimp, common as dim sum or appetizer in Chinese cuisine.
Fried shrimp
Breaded and deep‑fried shrimp served with cocktail or tartar sauce; a popular seafood starter worldwide.
French fries
Crispy deep‑fried potato sticks or wedges; often shared as finger food or appetizer in many cuisines.
Fried green tomatoes
Southern U.S. specialty: tart green tomato slices dredged in cornmeal and fried, usually served with sauce or remoulade.
Fig and prosciutto
Sweet figs paired with salty prosciutto and a smear of cheese make elegant, small savory bites popular on antipasto boards.
Fried plantains
Sliced green plantains fried until golden (tostones or maduros depending on ripeness); common Caribbean and Latin American starter or snack.
Fatayer
Levantine triangular savory pastry filled with spinach, cheese or meat; enjoyed warm as part of a mezze selection.
Flatbread
Thin baked bread served plain or topped, often torn and shared with dips or spreads as a starter in many cuisines.
Fava
Greek Santorini dip made from pureed yellow split peas, olive oil and onion; served with bread as a simple mezze.
Fried oysters
Battered or breaded oysters quickly fried until crisp; served with lemon or tangy sauce as a coastal appetizer.
Fried spring rolls
Crispy deep‑fried rolls filled with vegetables and often pork or shrimp; common starter in East and Southeast Asian cuisines.
Fritto misto
Italian assortment of lightly battered fried seafood (calamari, shrimp, small fish) served as a shareable starter.
Fougasse
Provençal flatbread similar to focaccia, often shaped decoratively and flavored with olives or herbs; served as an appetizer or with soups.
Fried halloumi
Firm Cypriot cheese pan‑fried or deep‑fried until golden and squeaky; served hot with lemon or salad as a starter.
French bean salad
Lightly blanched green beans tossed in tangy vinaigrette; a simple French‑style starter side or salad course.
Fish fingers
Breaded and fried strips of white fish, served with dip—kid‑friendly and commonly served as an appetizer in pubs.
Fried scallops
Seafood appetizer of scallops quickly pan‑fried or breaded and deep‑fried, often served with citrus or herb sauces.
Fennel salad
Crisp shaved fennel tossed with citrus and olive oil—a fresh, aromatic small salad typical in Mediterranean starters.