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- Dish type
- Fruit desserts
- Apple desserts
These fritters are puffy, crisp and delicious. One just isn't enough! Sliced apples are coated in a batter, deep-fried and dusted with cinnamon sugar.
10 people made this
- 4 large apples, peeled, cored and cut into 5mm slices
- For the Batter
- 1 tablespoon lemon juice
- 250ml wine
- 220g plain flour
- 35g sugar
- 1 pinch salt
- 1/2 lemon, zest grated
- 3 egg whites
- For Frying
- clarified butter (ghee) for frying (about 1.5 kg)
- To Serve
- cinnamon sugar or icing sugar
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Toss apples with lemon juice and set aside.
- Stir together wine, flour, sugar, salt and lemon zest to form a smooth batter.
- In a clean bowl, beat egg whites until stiff. Fold into batter gently.
- Heat butter in a large pot. Test temperature with a wooden cooking spoon - when you immerse spoon into oil, bubbles should rise rise.
- Dip sliced apples into the batter and fry until golden brown, about 3 minutes.
- Sprinkle with cinnamon sugar or icing sugar and serve warm.
Reviews & ratingsAverage global rating:(4)
Apple fritter is a good and delicious snack. With the apple melting in your mouth, you’ll want to finish the bowl of apple fritters. I have made this for my kids many times, their reactions were still the same each time. The first time I made it, I used one apple but the kids wanted more apple in it. So in this recipe, I used three apples but diced smaller, if you want a lesser apple you can use one, and the outside would look like a Nigerian Puff puff little bit smoother if you use more than one apple the outer look “rough” because the apple would stick out.
This recipe was first published in October 2017 but I didn’t detail the pictorial process, so that is why I’m updating the post. Enjoy and let’s get started.
- 2 Cups Cake Flour
- 1/4 Cup Granulated Sugar
- 2 Apple (Peeled, cored, and diced)
- 2 Teaspoons Baking powder
- 1 Cup Whole milk
- 1/4 Teaspoon Salt
- 1 Egg
- 2 Tablespoons Melted butter
- 1 Tablespoon Vanilla extract
- Confectioner Sugar (for serving)
- Oil for frying
In a large bowl, combine all the dry ingredients, flour, sugar baking powder and salt, set aside.
In another bowl, whisk the wet ingredients milk, melted butter, egg, vanilla extract.
Whisk wet and dry ingredients together, then the diced apple. Mix all together.
Fill and heat fryer or pot with oil and let heat over medium-high heat to about 350 degrees F. If you don't have a thermometer, scoop just a dollop size of the batter and add to the oil, if it floats immediately without turning brown, the oil is hot enough to fry.
Add about a 1/2 cup of water in a cup with a drizzle of oil, dip an ice cream scoop or your clean hand into the cup and scoop batter.
Fry in the hot oil and when it's brown enough flip to the other side and fry until golden brown.
Drain on a pan lined with paper towels.
Serve and sprinkle Confectioner sugar (if desired). Enjoy.
If you don't have cake flour here is the substitution
1 cup of all-purpose flour plus 2 tablespoons of cornstarch.
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- 1 quart vegetable oil for deep-frying
- 1 ½ cups all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup milk
- 2 eggs, beaten
- 1 tablespoon vegetable oil
- 3 cups apples - peeled, cored and chopped
- 1 cup cinnamon sugar
Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.
Fridge: Apple Fritters: Fritter are best the day of. Keep leftovers in an airtight container for 2 days.
Vanilla Cinnamon Icing: Can be made one day in advance and keep in an airtight container.
Reheating: Apple Fritters: Pop in a 350-degree oven for 8-10 minutes.
Can I Glaze These Apple Fritters?
If you want to amp up the sweetness a bit, a glaze would work beautifully for these fritters.
Whisk together 2 cups powdered sugar, 1/2 tsp vanilla, and 1-2 tbsp milk until you’ve reached your desired consistency. When the fritters have cooled enough to handle them, dip them directly in the glaze and let them fully cool on a wire rack to let the excess drip off. You can use two forks to glaze the apple fritters to avoid messy, sticky hands.
German Apple Fritters recipe - Recipes
I created this recipe based on my childhood memory of Apple Pancakes, my Godmother used to make, and she called them “Ratsushki”.
They are pan fried Apple Fritters (pancakes), using regular all purpose flour, rather then premixed pancake mix.
I prefer these over the pancakes from a mix, since they do not absorb as much of the pancake syrup. I also love the taste of the fresh cooked apples (or any fruit) intertwined throughout the pancakes.
Very easy to make, and delicious to have any time of the day, not just for breakfast (sometimes I grab a cold one, as a snack).
These also freeze very well, and are great thawed and heated up on the pan, or in a toaster oven.
### Please scroll to the bottom of this post for a Printable Recipe ###
This recipe yields about 12 pancakes, 4 inch in diameter.
Two heaping spoonfuls of pancake batter per pancake, cooking in hot oil.
Once the edges are getting golden and air bubbles forming on top of pancakes, it is time to flip them over.
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The Amish Apple Fritters Are Ready To Enjoy!
Pour yourself a great cup of hot coffee or tea… and take a bite out of one of those yummy Amish Apple Fritters!
You can see the chunks of apples inside the fritter! The Amish apple fritters are crunchy on the outside, and nice and soft on the inside!
Sure hope you enjoy these Amish apple fritters! We LOVED them. Have a GREAT day!
Make the dough: Place the milk in a heatproof container and cook in a microwave oven for 1½ minutes. Carefully add the shortening to the milk and set aside. Make sure the shortening melts completely and that the mixture cools to lukewarm before adding to the other ingredients.
Add the yeast, water, eggs, the ¼ cup sugar, the salt, the nutmeg, the milk and shortening mixture, and half of the flour to the bowl of a stand mixer. Using the paddle attachment, combine the ingredients on low speed until the flour is incorporated, then turn the speed up to medium and beat until well combined. Add the remaining flour, combine on low speed at first, then increase the speed to medium and beat well. Change to the dough hook attachment and beat on medium speed until the dough pulls away from the bowl and becomes smooth, 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
While the dough is rising, mix together the apples, lemon juice, the 2 tablespoons sugar, and the cinnamon in a medium bowl. Set aside.
On a well-floured work surface, roll the dough out to a 24-inch square. Evenly spread the apple mixture on the surface of the dough. Gently press the mixture into the dough. Starting at the bottom edge of the dough, roll into a log. Cut the log into 12 even pieces and lay each piece cut sides up and down. Cover with a tea towel and let rise for 30 minutes.
Make the fritter glaze: While the dough is rising for the last 30 minutes, whisk together the milk, confectioners sugar, and vanilla in a medium saucepan over low heat. Remove the pan from the heat and set over a bowl of warm water in order to keep warm while frying the fritters.
In a deep fryer or Dutch oven, heat the oil to 350 degrees. Gently place the fritters in the oil, two at a time, and cook for 45 seconds per side. Transfer to a cooling rack placed in a baking pan. Let cool just until able to handle. Dip the fritters into the glaze, one at a time, and return them to the cooling rack for 5 minutes before serving.
Yes, this recipe takes some time. Make them the day before and place on a parchment lined half sheet pan, cover loosely with plastic wrap. Refrigerate overnight, then fry them fresh in the morning. (Go straight from the fridge to the fryer!)
Use plenty of flour sprinkled over top the apple pie filling before you roll up the dough. This will help prevent the apples from taking on too much oil.
Fritters can also be soggy if your oil temperature is too low. If the oil temperature is too low they will absorb too much oil. Use a digital thermometer with a probe to maintain around 375 degrees F.