Simple Apple Fritter Recipe (Apple Rings)
Tender apple rings wrapped in crisp, golden batter and coated with spiced sugar make a comforting French-style dessert. This simple batter needs no yeast; let it rest, fold in the egg white, and fry the rings just before serving.
Equipment
- apple corer
- heavy-bottomed pot
- frying thermometer
Ingredients
For the Apples and Spiced Sugar:
- 6 eating apples
- ½ cup caster/superfine sugar 4 oz, for coating before and after frying.
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves or ground nutmeg
For the Batter:
- ½ cup plain/all-purpose flour
- 3 tablespoon olive oil or groundnut/peanut oil
- A pinch of salt
- ½ cup tepid water
- 1 egg white
For Frying:
- 2 cups Grapeseed oil or another neutral oil suitable for deep-frying enough for a depth of about 2 inches (5 cm) in a suitable deep pan. See note below about oil absorption.
NOTE: The best oils for deep-frying battered fruit are neutral, high-smoke-point oils such as peanut oil, avocado oil, grapeseed oil, and refined canola or vegetable oil.
Instructions
- Sift ½ cup plain/all-purpose flour into a bowl and stir in the 3 tbsp olive oil or groundnut/peanut oil and a pinch of salt. Gradually whisk in ½ cup tepid water until the batter is smooth and thick enough to coat an apple slice.
- Cover and leave the flour-and-water batter to stand for about 30 minutes. Keep 1 egg white separate and refrigerated until you are ready to fry.
- Mix ½ cup caster/superfine sugar, ¼ tsp ground cinnamon, and ⅛ tsp ground cloves or ground nutmeg. Divide between two dishes, reserving one clean portion for coating the cooked fritters.
- Peel and core 6 eating apples, then cut crosswise into rings about ¼ inch (6 mm) thick. If you do not have a corer, remove the core carefully from each slice. Pat the rings dry.
- (See the oil information below in the notes section. Using 2 cups Grapeseed oil or another neutral oil suitable for deep-frying.)Before turning on the heat, add about 2 inches (5 cm) of frying oil to a deep, heavy saucepan, keeping the pan no more than one-third full. Heat to about 350°F (175°C), checking with a frying thermometer.
- Whisk the egg white in a clean bowl until light and frothy. Gently fold it into the rested batter just before cooking.
- Working a few rings at a time, give the apples a light coating of spiced sugar from the first dish, then dip in the batter. Let excess batter drip off and carefully lower each ring into the hot oil, away from you.
- Fry in small batches, turning once, until golden on both sides, the batter is cooked through, and the apple is tender. Start checking after about 1–2 minutes per side. Adjust the heat to keep the oil near 350°F/180°C and let it recover between batches.
- Lift out with a slotted spoon and drain briefly on kitchen paper, then move to a wire rack in a single layer. Check the first fritter before cooking the rest: its center should have tender apple and no wet batter.
- Sprinkle with the reserved clean spiced sugar while warm and serve warm. Discard any sugar that has come into contact with raw batter.
Notes
About Deep Frying:
- The best oils for deep-frying battered fruit are neutral, high-smoke-point oils such as peanut oil, avocado oil, grapeseed oil, and refined canola or vegetable oil.
- A smaller percentage of the cooking oil will be absorbed into the food if the cooking temperature is maintained at 350°F/180°C; more will be absorbed if the temperature is allowed to go lower.
- I use a 7½ inch inside diameter pot with 4 cups of oil to reach a depth of 1¼ inches of oil. I find this works sufficiently for cooking two apple rings at once.
- The food values (calories) are calculated at a 10% absorption rate, not the full 4 cups.
- Keep the oil around 350°F/180°C, fry in small batches, and allow it to recover between batches. Do not let it smoke.
- Use a deep pan no more than one-third full of oil, keep water away from hot oil, and never leave frying unattended.
- This amazing batter recipe can be used for many different foods like fruit, vegetables, meat, or fish.
- The batter needs a 30-minute rest before the egg white is added to allow the flour to incorporate the liquid evenly. You can skip it, but better results will be achieved by letting it rest for a bit.
- Slice the apples evenly to about ¼ inch (6 mm) so they soften as the coating cooks.
- Fold the egg white in gently just before frying and use the batter promptly.
- Reserve clean coating sugar before starting; do not reuse sugar touched by raw egg batter on cooked fritters. That is the reason I suggest splitting the sugar and spice mix into two portions.
- Drain briefly, then keep the fritters in a single layer on a rack; stacking traps steam and softens the coating.
- Serve freshly cooked for the best texture. Refrigerate cooled leftovers within 2 hours and use within 2 days for best quality. Reheat in a single layer in a 350°F/180°C/Gas 4 oven until hot throughout; the coating will be less crisp than when freshly fried. (Warming in air fryer will produce better results.)
- Freezing is not recommended for the best texture, as the apple and coating soften after thawing.
Nutrition
Calories: 385kcalCarbohydrates: 50gProtein: 2gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gSodium: 11mgPotassium: 215mgFiber: 5gSugar: 36gVitamin A: 99IUVitamin C: 8mgCalcium: 14mgIron: 1mg
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