Apple Fritters

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Apple Fritters

Apples fritters are like dessert, but some people have them for breakfast. They are sweet yet tangy, and soft. These fritters are easy to make with exceptional results.

Makes: 10
Prep Time: 10 minutes
Cooking Time: 7 minutes
Total Time: 17 minutes


Ingredients

Pancakes:
2 large apples, Granny Smith or other tart variety
240g / 2 cups flour
65g / ⅓ cup sugar
15ml / 1 tablespoon baking powder
5ml / 1 teaspoon salt
5ml / 1 teaspoon ground cinnamon
1.25ml / ¼ teaspoon nutmeg
2 large eggs
30g / 2 tablespoons butter, melted
180ml / ¾ cup apple cider

Glaze:
200g / 2 cups confectioner’s sugar
60ml / ¼ cup apple cider
1.25ml / ¼ teaspoon nutmeg
5ml / 1 teaspoon ground cinnamon
Oil for frying


Instructions

In a large shallow pan, heat 700ml / 3 cups vegetable oil to 177°C / 350°F on medium-high heat.
Glaze: Mix confectioner’s sugar, cider, cinnamon and nutmeg. Set aside.
In a bowl, mix dry flour, sugar, powder, salt, cinnamon and nutmeg.
Chop peeled apples into ½cm / ¼” cubes. Add to dry ingredients and toss. Whisk 2 eggs and melted butter, then add cider. Mix until incorporated.
Measure 80ml / ⅓ cup portions of batter and drop into the oil. Only do five fritters at a time. With a large spoon, press the center down to flatten a little so the fritters are of equal thickness. Cook the fritters for 3 to 4 minutes, or until nicely browned. Flip and fry other side for 3 minutes.
Drain on a paper towel-lined baking sheet. Drizzle 15ml / 1 tablespoon of glaze over each fritter.
Cool before eating, about 10 minutes.

Note:
This is an old southern recipe. In the 18th century, apple fritters were made by soaking quartered apples in brandy or white wine, and then other ingredients were added, such as cinnamon, flour and sugar. They were then fried to a light brown and glazed.

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  • Andy Irvine
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