Apple Fritters Recipe (VIDEO) (2024)

FAQs

Why are my apple fritters falling apart? ›

This step is essential to achieve the pull-apart texture. Dust this mass with the remaining 3 tablespoons flour, then gather these pieces back together in a loaf and press it very firmly back together. If you don't squeeze tightly, the fritters can fall apart in the oil.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

If oil isn't hot enough, then it won't only fail to cook the food, it will seep into it – making things a nasty, greasy mess. If you don't have a thermometer, fear not! Simply drop a small bit of the batter into the oil when you think it's hot.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

There are actually quite a few differences between a bear claw and an apple fritter. Apple fritters have a very different taste and texture than a bear claw. They have a dough mixed with apples and cinnamon and then deep fried. Bear Claws have a very distinct shape and are usually oven baked.

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.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Baking soda is a raising agent that must be mixed with one or more acid ingredients, such as cocoa powder or buttermilk. Baking powder is better for recipes that contain little or no acid ingredients. Baking soda helps make fried foods crispy and light. It is also useful for cleaning and removing stains.

The simplest one involves the use of cold sparkling water, flour, pepper and a pinch of baking soda: a batter for crispy and swollen fried food, without the use of eggs, for frying vegetables, fish or chicken. Baking soda serves as a leavening agent in a flour-based batter.

What is the best oil for frying fritters? ›

Sunflower oil

With a slightly nutty flavor, sunflower is wonderful when frying doughnuts, fritters and rosettes, though it also works well with more savory foods like fried asparagus.

Can I make the corn fritters batter ahead of time? You can make the batter up to 1 day ahead of time and store in the fridge.

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.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis.

Mealiness mostly happens to old apples that have been kept in storage, or in improper storage, for too long. Buying apples as close as possible to when they were picked is the surest way to avoid getting mealy ones.

If the donut collapses when touched, it is overproofed. Frying -- Proper temperature of the shortening is 375° F (190.5° C). Allow donuts to dry off at least five minutes before frying. Let the underside attain a golden brown color (55 to 60 seconds) then turn and finish the second side.

As batters go, fritter batter is far to the simplistic side of the spectrum: merely 1 part flour, 1/2 part milk, and 1/2 part egg, mixing up to a relatively thick consistency.

Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing. Use a cookie scoop.