Apple Fritter Recipe with Cinnamon Sugar: An Easy Fall Dessert (2024)

FAQs

Why are my homemade apple fritters soggy? ›

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.

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.

Apple Fritters vs Apple Donuts

Many apple cider doughnut recipes are cake-based, not yeast-based. And most apple fritters don't have cider in the dough, they just rely on the apple chunks to provide flavor.

Plain fritters are deep-fried cakes of chou paste or a yeast dough. In another type, bits of meat, seafood, vegetables, or fruit are coated with batter and deep-fried. Small cakes of chopped food in batter, such as corn fritters in the southern United States, are also called fritters.

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.

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.

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.

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.

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.

What is the unhealthiest doughnut? ›

The Honey Dew Coconut Jelly Stick is the most calorie and sugar-heavy donut on our list with 590 calories and 40 grams of sugar per stick. Not only that, but it has a whopping 680 milligrams of sodium, which is almost a third of the recommended daily limit.

A bear claw is a folded circle of danish dough that is filled with almond paste and then slit multiple times so they open up in the oven resembling a claw. An apple fritter is a thick batter of diced apples, cinnamon, nutmeg and allspice with a chemical leavening that is dropped by the 1/2 cup into a deep fryer.

Conch fritters are a dish commonly served in The Bahamas and the Florida Keys.

Definition. The 1854 edition of An American Dictionary of the English Language by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried".

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 eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and sad, soggy fritters. The reason you want a cold egg is because cold liquid helps to slow the development of gluten when liquid and flour are added together, which makes for a better texture!

Recipe Notes:

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.