Sfenj are popular Moroccan and Algerian doughnut-like fritters made from sticky unleavened batter, similar to Libyan sfinz and Tunisian bambalouni. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior.

The interior should be fluffy, tender, and chewy. These fritters are usually served hot when sold by street vendors, and they can be consumed plain or dusted with icing sugar.

Bambalouni are traditional Tunisian doughnuts that are especially popular in the village of Sidi Bou Said. They are made with flour, hot water, yeast, and salt. After the dough has been prepared, it is fried in hot oil until golden brown, and the doughnuts are then sprinkled with sugar on top.

It is recommended to serve bambalouni with coffee, either for breakfast or as a snack eaten at the end of the day.

Baked bananas are a typical African dessert that is especially popular in Gabon. There are numerous variations of the dish, but it is usually prepared by dipping sliced banana pieces in a combination of eggs and orange juice, then rolling them in breadcrumbs.

The banana pieces are then fried in hot oil until they develop a golden color of the exterior. The dish can be served as a dessert or as an accompaniment to main dishes. When served as a dessert, it is traditionally sprinkled with brown sugar and served with a dollop of sour cream.

Qatayef is an Arabian dessert and a staple of the Ramadan holiday feast. It is a sweet pancake that is usually filled with cheese or nuts such as walnuts, almonds, pistachios, or hazelnuts. Qatayef can also be consumed plain, topped with clotted cream, or drizzled with sugar syrup.

It is believed that nothing is better after the Ramadan fasting than a few nights of socializing and feasting on qatayef, which is either prepared throughout the streets in food stalls or brought over to friends as a sweet gift. Although the dish has Fatimid origins, today it is very popular throughout Levant and Egypt as well, where it is baked in numerous households. 

This internationally known, decadent, and sugar-packed dessert is usually made with a mixture of flour, sugar, yeast, and salt, which is deep-fried and then bathed in syrup or honey. The origin of lokma fritters is ancient but often debated. It is presumed that they first appeared in Greece or Turkey, though some suggest Arabic origin.

The dish is considered to be one of the oldest recorded desserts in Greek history. It is said that the pastries were even given to winning Olympians as a treat and were called honey tokens. Loukoumades, or loukmades in Cyprus, can be found throughout the streets of Greece, in shops selling nothing else but this caloric dessert. 

Koeksister is a sweet South African snack with a sticky appearance. It is prepared by frying braided dough strips in oil, then dunking them into a cold sugary syrup. These sticky treats are sold on every major street in South Africa, and today they can even be found in most supermarkets.

It is recommended to top them with cinnamon or lemon juice before consumption.

Kelewele is a flavorful Ghanaian dish consisting of deep-fried plantain chunks that are usually combined with salt, ginger, and hot peppers. It is usually served as an accompaniment to bean stews or rice dishes, although kelewele is also often sold by numerous African street vendors as a dessert.

Cooks usually like to add peanuts, cloves, nutmeg, or cinnamon to the mix in order to give kelewele an additional layer of flavor.

Yovo doko is typical Beninese street food that is considered a national dessert. These sweet fritters consist of flour, water, yeast, and sugar. The dough is deep-fried until a golden crust develops on the exterior, while the inside remains soft and tender.

Yovo doko fritters are traditionally topped with powdered sugar and consumed any time of the day. The name of the dish is literally translated to European pastry, because yovo doko is very similar to the French beignet, a popular type of fritter made from deep-fried choux pastry.

Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil.

The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads.