Homemade Apple Fritters, aka the Perfect Bite

by katerina on February 18, 2011

These apple fritters may just be the worlds most perfect bite of food.

Homemade Apple Fritter Recipe

There were only seconds between my tasting the first one, and my running downstairs clutching a hot fritter between my fingers I was so eager to share them. The husband was doing manly things and his hands were covered in sawdust, or castor oil, or something inedible. So I plopped a fritter right into his mouth.

Mmm, those are good. He said. …Are there more?

Apple Fritter Recipe

I think it is the genuine crunch of the homemade apple fritter which makes a difference. Or maybe the way, the exterior quickly gives way to a light and soft center of cinnamon spice, and warm apple chunks.

The downside? They are only amazing the day they are made. After about 16 hours our batch turned soggy and just were not the same, so I give you permission to eat them all in one sitting. Next time, I plan to.

Print Recipe

Apple Fritters

(makes ~15 fritters)
Adapted from here

1 cup flour
1/4 cup sugar
1 1/2t baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 T melted butter
1 egg
1/3 cup milk
1 cup finely diced apple (about 1 small or 1/2 large apple)
oil for frying
icing sugar for garnishing

(For Tips on Deep Frying Check out my series on How to Deep Fry.)

Whisk together flour, sugar, baking powder, salt and cinnamon. Beat in egg, milk and melted butter. Fold in the chopped apple.

Heat oil to between 355-365F. Drop tablespoons of batter into the oil carefully. Cook for 90 seconds, flip and cook for another 90 seconds. Transfer to paper towels to blot any excess, and then to a rack. Allow to cool for 5 minutes and then sprinkle with icing sugar.


Calories(approximate per serving): 85



{ 15 comments… read them below or add one }

melissa @IWasBornToCook February 19, 2011 at 7:49 pm

Wow, these look amazing. And dangerous :)

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katerina February 20, 2011 at 9:30 pm

They are very, very dangerous.

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Kevin (Closet Cooking) February 28, 2011 at 5:55 pm

Those look so perfectly crispy and golden brown and good!

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Sarah March 15, 2011 at 4:13 pm

Made these today and they turned out great! My deep frying confidence is slowly growing. There was a slight hiccup when the oil was already heating and everything prepared and I realized me thermometer only goes up to 302 degrees F, so I had to wing a bit, but they ended up looking and tasting just fine!

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katerina March 17, 2011 at 2:54 pm

Sarah – so proud of you! Well done.

Get yourself a thermometer, they arne’t that expensive!!

Kevin – I think that is what is unique the crispyness.

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Nina April 21, 2011 at 6:26 am

i made it for breakfast this morning and it was Yummilicious!!! i couldn’t thank you a lot for sharing this recipe, we love it! amazingly the fritter wasn’t greasy at all! Thank you for sharing this simple and wonderful recipe.

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katerina April 21, 2011 at 10:16 am

NIna – so glad they worked for you. Wow, breakfast, there is a great idea.

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Christina October 1, 2011 at 11:42 pm

I just made these twice today! there very delicious!! they were so good I had to make another batch :)

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katerina October 3, 2011 at 9:38 am

So glad you enjoyed them! They are sinful and fabulous.

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Meira February 11, 2012 at 8:56 pm

Sounds delicious! Just to ask, can you fit honey into the recipe anywhere as a sweetener, replacement or as a supplement?

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katerina February 13, 2012 at 9:09 am

@Meira I bet you can exchange the sugar for honey. I would suggest tasting the batter to find the sweetness you like.

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Trent January 5, 2013 at 3:11 am

Made these one evening after work. Very simple and everyone loved them. Very awesome find. Caution though, eat supper first!

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katerina January 14, 2013 at 6:28 pm

great advice, these are dangerous!

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Elizabeth May 9, 2013 at 6:58 pm

Made these for the kids. They gobbled them up. I even used 100 percent whole wheat flour and they came out fluffy amd light. Thank you.

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katerina May 11, 2013 at 10:54 pm

Wow, you must be a popular mum! Cool to hear you used ww flour. thanks for reporting back.

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