Apple Fritters
These quick apple fritters are perfect when you are craving something dessert-y but not complicated!
Ingredients
- 3 large apples, peeled and chopped into small chunks
- 1 teaspoon of ground cinnamon
- 2 tablespoons of brown sugar
- 1 cup of oil (or enough to be 3cm high from the bottom of the pot you’re using)
Batter
- 1 cup of plain flour, sifted (you could also do a mix of plain and rice flour too if you have it on hand or want more crunch to your batter)
- 2 teaspoons of baking powder
- ¾ cup of any milk or cold sparkling water (both options work!)
- ½ cup of caster sugar
- 2 teaspoons of ground cinnamon
Watch the process
Method
- Make your batter by whisking the flour, baking powder and milk together, until you get a runny pancake batter consistency. Set aside to rest whilst you prepare the apples.
- Peel and core the apples and then cut them up into small bite sized chunks.
- Place into a small saucepan with the cinnamon and brown sugar and cook on medium high for 5 minutes or until the sugar has dissolved and the apples are slightly soft.
- Take off the heat and transfer the apple mixture into your bowl with the batter and fold through.
- Heat a small pot with your oil for about 3 minutes.
- Whilst the oil is heating, make the cinnamon sugar mixture by combining the caster sugar and cinnamon in a bowl.
- Dip the end of a chopstick into the oil and if bubbles start to form around the chopstick immediately, your oil is ready to fry.
- Scoop a heaped tablespoon worth of the batter, I use a small ladle to do this and gently drop the mixture into the oil.
- Allow to fry for 1 minute or so until golden and then flip over to the other side to cook until golden brown.
- Remove with a slotted spoon and place on a paper towel lined plate to drain off the excess oil.
- Place your fritter into the bowl of cinnamon sugar and toss until fully covered. Shake off any excess and place onto the plate to serve.
- Serve with vanilla ice cream or eat on its own immediately.
If you’re making this for a dinner party and want to make this ahead of time, I would make the batter beforehand and then fry these up 15 minutes before serving.