Apple Fritters Recipe - Simple to Make - Better than any Bakery (2024)

FAQs

Why are my apple fritters not crispy? ›

Best tips for apple fritters:

Use two spoons to drop the batter into the oil and spread gently. If you drop a scoop of batter into the oil, the outside will be crispy and the center will be raw. To make them really crispy, I prefer to fry them until they are dark brown not just golden brown.

A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.

The oil must be hot, otherwise the batter will absorb more oil and become soggy. By adding eggs, it can also make the dough for crispy fritters fluffy and soft.

Why are my apple fritters soggy? This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.

Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.

A fritter is a fried food. The food is a portion of batter or breading. It is filled with either meat, seafood, vegetables or fruit. In the United Kingdom, fritters can be with fish and chips. There is also a food item, like an apple ring or a slice of potato.

The oil temperature is important!

I like to cook my Bourbon Apple Fritters at about 350°. If the oil is too hot, the outside will burn and the inside will be under-cooked. If the oil is not hot enough, the fritters will absorb a lot of oil and will be greasy.

Baking. While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you'll get that extra-crispy exterior, which is the sign of a great fritter. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil.

Why are my fritters like pancakes? ›

Note: Some fritters recipes are more pancake than loosely-held-together fritter patty, one where it's important you eliminate a lot of water. For those pancake-style fritters, a loose, moist batter may be preferable. Most recipes will explicitly call for wringing moisture from ingredients if that's necessary.

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice. Apple fritters are deep fried in fat. A medium sized apple fritter contains approximately 17 grams of fat (almost half the fat from saturated fat) and 450 calories.

Lemon juice keeps the flesh of your apples from turning brown before you bake them, making for a more appealing presentation. This way you can prepare your apple crisp with oatmeal before you start dinner, then set it on the counter until you're ready to bake.

Batter is a simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters.

When frying, work in batches and avoid sticking the fritters too close together in the pan. If they are too close, they'll create steam which will make them too soft. Use hot oil! Don't add the fritters to the pan until the oil is nice and hot.

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

“When apples are mealy, the cells split apart from each other when you bite into the fruit, whereas with crisp fruits the cells rupture and release juice,” said Susan Brown, an expert in apple breeding at Cornell University who has helped develop several varieties.