Where to find flitters (not fritters) in Atlanta

At Ticonderoga Club at Krog Street Market , chef David Bies features dishes influenced by his travels in Asia and time living in Central America. An unlikely favorite is flitters, a fried dough delicacy common in the Caribbean and introduced to Bies by his mother-in-law, Pearl McLaughlin, who was born and raised on the Island of Roatan, Honduras, where she still lives today.

Bies’ wife Ginia makes Pearl’s Flitters for Ticonderoga Club's weekly Sunday brunch menu. The ingredients are super simple: flour, water, sugar and salt. But as Bies says, “It’s not what goes into the Flitter dough that makes them so good. It’s who makes them. And Pearl makes the best.”

In Honduras, they are eaten with just about anything, for breakfast, lunch or dinner, often with homemade mango jam. At Pearl's house, as at Ticonderoga Club, they are served with eggs, avocado, white butter, chorizo, refried beans and hot sauce. It’s a hearty, scrumptious plate, that goes great with the hair of the dog, be it a Bloody Mary or a cold beer. Just remember, Sunday only.