Apple Fritters Recipe - Simple to Make - Better than any Bakery (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.

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.

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.

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.

Large eggs: Helps to bind the dough so it doesn't fall apart as it cooks. Melted butter: Use unsalted butter and allow it to cool first before adding it to the dough. You don't want it so hot that it starts to curdle the milk or cook the eggs!

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.

Ingredients. *I have found that rice flour will yield a batter that fries up light and crisp, while cornstarch will yield a batter with firmer crunch. Both are delicious.

Egg: When making potato fritters, the egg serves the purpose of binding the dough while adding more taste.

The oil temperature is important!

I like to cook my Bourbon Apple Fritters at about 350°. If the oil is too hot, the outside will burn and the inside will be under-cooked. If the oil is not hot enough, the fritters will absorb a lot of oil and will be greasy.

Which type of cooking method is used for fritters? ›

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.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

1. 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.

When frying, work in batches and avoid sticking the fritters too close together in the pan. If they are too close, they'll create steam which will make them too soft. Use hot oil! Don't add the fritters to the pan until the oil is nice and hot.