Apple fritters — soft, tender, and delicious. I had been wanting to make apple fritters for a few days and today I finally found a little time — here are the apple fritters my grandmother used to make. More than a dessert, they are a sweet hug, the dessert of memories par excellence. In an instant my home smells of apples, lemon, sugar, and above all of sweet memories! As everyone knows, apple desserts are always the ones everyone loves: genuine treats that win everyone over. Resisting a slice of apple cake is a huge sacrifice for me! Why resist anyway… just one bite and you feel in heaven. In this recipe I want to reveal how to get perfect apple fritters: a light batter that wraps juicy apple slices, turning them into golden clouds that are crunchy on the outside and incredibly tender inside. Whether for an impromptu snack or a quick treat to pamper your family, these fritters will disappear from the plate before you finish dusting them with powdered sugar. And if you don’t want to fry and are looking for a lighter recipe, don’t miss the baked apple fritters. Ready to fry with me?
DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 12Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 149.63 (Kcal)
- Carbohydrates 19.35 (g) of which sugars 8.75 (g)
- Proteins 2.74 (g)
- Fat 7.11 (g) of which saturated 1.64 (g)of which unsaturated 5.18 (g)
- Fibers 3.02 (g)
- Sodium 9.19 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for batter-fried apples
- 1 egg
- 2 tbsp granulated sugar
- 1/2 + 1 tbsp cup milk (about 140 ml)
- 3/4 + 2 tbsp cup all-purpose flour (about 110 g)
- 2 tbsp limoncello
- 2 apples
- 1 tsp baking powder
- 1 zest of 1 lemon (unwaxed)
- 1 1/4 cup peanut oil (for frying (about 300 ml))
- to taste powdered sugar (for decoration)
What you need to prepare batter-fried apples
- Apple corer
- Whisk
How to prepare apple fritters
Lightly whisk the egg with the sugar in a bowl. Add the milk and 2 tablespoons of limoncello (or rum or maraschino). Mix. Add the flour while continuing to stir, the zest of one unwashed lemon, and the baking powder. Mix well until you have a thick, smooth batter.
Cover the bowl with plastic wrap and let it rest in the refrigerator for 20-30 minutes. Meanwhile, prepare the apples. Peel the whole apples and then, using an apple corer, carefully remove the central core. Then slice the apples about 5/16 inch thick. Let the apple slices dry between two sheets of paper towel so the batter will adhere well to each slice.
Heat plenty of vegetable oil in a small, deep pan. To test the oil temperature I dip the handle of a wooden spoon (a “cucchiarella” where I’m from); when many small bubbles form around it, the temperature is perfect for frying.
Dip the apple slices into the batter and then into the hot oil. I recommend frying only a few at a time. Let them brown on one side first and then on the other. Remove them with a slotted spoon and let them drain on paper towels. Dust with powdered sugar
See you tomorrow with a new recipe, hugs, Loredana
My special tip: serve your fritters still warm with a scoop of vanilla ice cream or a spoonful of vanilla cream. The contrast between the warm apple and the cool ice cream or cream will drive your guests crazy!
Loredana’s Tips
The right apple variety: For fritters, the best are Renette or Golden Delicious. They are firm apples that hold up well during cooking without falling apart, keeping the right touch of acidity to balance the sweetness of the batter.
Adding a little liquor to the batter isn’t just for aroma. Alcohol, evaporating during cooking, helps make the fritter less greasy and lighter.
For an extra-crispy batter, use cold milk straight from the fridge and after preparing the batter, let it rest for 20 minutes in the fridge. The thermal shock with the hot oil will create an unbeatable crust.
To make them gluten-free, substitute wheat flour with rice flour or potato starch.
Your questions
Can I bake them in the oven or cook them in an air fryer?
Yes, but the result won’t be the same. If you choose the oven, add 2 extra tablespoons of flour to the batter to make it firmer and bake at 374°F for about 15 minutes. For an air fryer, use perforated parchment paper and spray a little oil on the surface.
How do I prevent the apples from turning brown while I prepare the batter?
As soon as you slice the apples and remove the core, dip them in a bowl of cold water and lemon juice. Drain them and dry them well with paper towels just before dipping them in the batter.
Which oil is best for frying?
It’s always better to use an oil with a high smoke point. Peanut oil is ideal for desserts: it’s neutral in flavor and ensures a dry, golden fry.
