Here you’ll find 17 Appetizers that start with V that begin with V, organized from “Vada” to “Vol-au-vent”. These small bites range from fried South Asian favorites to classic French pastries. They suit party platters and casual snacks.
Appetizers are small, savory starters served before a main course or alongside drinks. For example, vada is an ancient South Asian fried snack now popular at festivals and street stalls.
Below you’ll find the table with Name, Primary ingredients, Serving size, and Calories.
Name: The appetizer name helps you scan items quickly and find specific recipes or regional variants.
Primary ingredients: Lists 2–4 main components so you can judge flavor, dietary fits, and what to shop for.
Serving size: Shows the portion used for calorie estimates so you can compare dishes and plan servings.
Calories: Provides approximate kilocalories per serving, rounded for quick planning and grocery budgeting.
Appetizers that start with V
| Name | Origin | Primary ingredients | Serving & Calories | Description |
|---|---|---|---|---|
| Vichyssoise | France / France-America | leek, potato, cream, chicken stock | 220 kcal (1 cup / 240 g) (calc) | Smooth chilled leek-and-potato cream soup served cold as an elegant starter, often garnished with chives. |
| Vol-au-vent | France | puff pastry, cream, mushroom, chicken | 160 kcal (1 piece / 40 g) (calc) | Hollow puff-pastry shell filled with savory mixtures (mushroom, chicken or seafood), served warm as a canapé or starter. |
| Vada | India (South India) | urad dal (black gram), onion, spices, oil | 160 kcal (1 piece / 50 g) (calc) | Crispy fried lentil doughnut (medu vada) commonly served with chutney or sambar as a snack or appetizer. |
| Vegetable samosa | Indian subcontinent | pastry, potato, peas, spices | 190 kcal (1 piece / 75 g) (calc) | Triangular fried pastry stuffed with spiced potatoes and peas, a popular party snack and starter with chutneys. |
| Vegetable pakora | India | chickpea flour, mixed vegetables, spices, oil | 120 kcal (1 piece / 30 g) (calc) | Small battered and fried vegetable fritters, crunchy and spicy, typically served hot with chutney. |
| Vietnamese spring roll (fresh) | Vietnam | rice paper, shrimp/pork or tofu, herbs | 120 kcal (1 roll / 70 g) (calc) | Fresh rice-paper rolls packed with herbs, protein and noodles, served cold with peanut or nuoc cham dip. |
| Vietnamese fried spring roll | Vietnam | rice paper, pork/shrimp, vermicelli, oil | 180 kcal (1 roll / 80 g) (calc) | Deep-fried, crispy rolls filled with meat or shrimp and vermicelli, commonly served hot as a starter with dipping sauce. |
| Vitello tonnato | Italy (Piedmont) | veal, tuna, mayonnaise, capers | 210 kcal (3 slices / 120 g) (calc) | Chilled sliced veal topped with a creamy tuna-caper sauce, a classic Italian antipasto served cold. |
| Veal carpaccio | Italy | raw veal, olive oil, lemon, parmesan | 180 kcal (3 oz / 85 g) (calc) | Thinly sliced raw veal dressed with olive oil, lemon and cheese; an elegant, delicate starter. |
| Vine leaves (stuffed) | Mediterranean / Middle East | vine leaves, rice, herbs, olive oil | 140 kcal (3 pieces / 90 g) (calc) | Grape leaves stuffed with herbed rice (dolma), served cold or room temperature as part of a meze platter. |
| Vareniki | Ukraine | dough, potato or cheese or meat, onion | 200 kcal (3 pieces / 120 g) (calc) | Boiled dumplings that can be savory and served as appetizers or snacks, often with butter or sour cream. |
| Vegetable fritters | Global | mixed vegetables, flour/batter, egg, oil | 150 kcal (2 pieces / 60 g) (calc) | Pan-fried or deep-fried savory patties of vegetables, served hot with chutneys or sauces as finger-food starters. |
| Vegan sliders | Global | plant-based patty, mini bun, condiments | 200 kcal (1 slider / 70 g) (calc) | Mini plant-based burgers served as party finger food, easy to customize and popular as an appetizer option. |
| Veggie platter | Global | assorted raw vegetables, dip | 150 kcal (100 g) (calc) | Communal plate of raw sliced vegetables with dips like hummus or ranch; a simple, fresh appetizer for gatherings. |
| Velouté (starter soup) | France | stock, roux (butter + flour), cream or puree | 180 kcal (1 cup / 240 g) (calc) | Smooth, silky soup (velouté) made from stock and roux; served hot as a refined starter, often flavored with vegetables. |
| Venison tartare | Europe (game cuisine) | raw venison, egg yolk, capers, seasoning | 220 kcal (3 oz / 85 g) (calc) | Raw seasoned venison finely chopped and served cold with condiments; a rustic, flavor-forward starter for adventurous eaters. |
| Vegetable croquette | Spain / Global | mashed vegetables, breadcrumbs, egg, oil | 160 kcal (1 piece / 60 g) (calc) | Breaded and fried mashed-vegetable cylinders or patties served hot as finger-food, often found on tapas menus. |
Descriptions
Vichyssoise
Vol-au-vent
Vada
Vegetable samosa
Vegetable pakora
Vietnamese spring roll (fresh)
Vietnamese fried spring roll
Vitello tonnato
Veal carpaccio
Vine leaves (stuffed)
Vareniki
Vegetable fritters
Vegan sliders
Veggie platter
Velouté (starter soup)
Venison tartare
Vegetable croquette