Recipe details
Ingredients
- 4 apples (I used Kissabelle as I love the colour!)
- 120g plain flour
- 1/4 tsp baking powder
- 1/2 tsp mixed spice
- 1/4 tsp salt
- 2 tbsp golden caster sugar
- 230ml full fat milk
- 1 egg
- 1 tbsp vanilla extract
- Vegetable oil for frying
- 100g golden caster sugar + 2tbsp cinnamon for dusting
Instructions
- Start by filling a pan about 2 inches deep with vegetable oil and heating it on the hob on a medium high heat.
- Whilst the oil is heating, slice your apples vertically, about 0.5cm thick and use an apple corer or the end of a piping nozzle to remove the core. If your apples feel like they may have a waxy coating I recommend peeling too, as this can stop the batter sticking to the edges (see tips below)
- In a medium mixing bowl combine the plain flour, 2 tbsp golden caster sugar, baking powder, mixed spice and salt.
- In a smaller mixing bowl, add the egg, vanilla and milk and stir well. Pour into the dry mix and whisk until you have a smooth batter.
- Once your oil is hot enough (drop a bit of batter in and if it starts to sizzle immediately you know it’s ready) Dunk each slice of apple in the batter to coat and lower in to the pan carefully. Cook for about 2 minutes on each side, or until golden and crispy. I suggest cooking in batches of around 3-4 to avoid over crowding the pan.
- Once they are ready, remove with a fork or slotted spoon and dust with the cinnamon sugar - so good served with caramel sauce and ice cream!
How long do Apple Fritters stay fresh for?
Apple fritters are best enjoyed fresh, ideally within a few hours of being made, as their crisp texture tends to soften over time. However, they can stay fresh for about 1-2 days if stored in an airtight container at room temperature (although I personally don't recommend this) If you do decide to enjoy the next day, reheating in the air fryer or oven briefly can help restore a little bit of that crispness.
Which apples are best for Apple Fritters?
For fried apple ring fritters, it's best to use apples that hold their shape well during cooking and offer a balance of sweetness and tartness. Good options include Granny Smith, known for their tart flavour and firm texture, which contrasts nicely with the sweet batter. Honeycrisp apples are sweet and juicy, maintaining a good texture when fried. Braeburn apples are slightly tart with a crisp texture, making them a great choice. For a milder flavour, Gala apples, which are sweeter and softer, are also a good option. Each variety adds its own unique flavour and texture to the fritters. My personal favourite is Kissabelle because I love the bright pink flesh.
My batter isn't sticking to the sides
This is an easy troubleshoot, and if in doubt, just peel your apples first. Some store-bought apples tend to have a waxy coating and I have found this stops the batter sticking properly. If you are unsure, it may be best to peel your apples first to ensure a good even coating. Alternatively, you can plunge your apples in boiling water for 30 seconds before slicing, then rub dry with paper towel. This can also help remove the wax coating.
