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Apple Fritters

in Diana's Recipe Book

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Servings: Makes 24 fritters
Apple-picking at a local orchard is one of our favorite Fall pleasures, and this mouth-watering recipe is the perfect way to feature the fruits of our orchard expeditions. Although they were originally intended as breakfast treats or as a side dish for meat-eaters, apple fritters make a great not-too-sweet finish to an early Autumn meal.

For the fritters, use Granny Smith's or any other firm ripe apple for a delicious snack or dessert. Enjoy them sprinkled with a combination of granulated or confectioners' sugar and ground cinnamon. Ground nutmeg and sugar tastes so good sprinkled over them as well.

3/4 cup all-purpose flour
1/8 tsp. salt
1 egg, slightly beaten
1 tbsp. vegetable oil
1 tsp. rum (optional)
1 tsp. vanilla extract
1/2 cup beer (light, not dark)
Vegetable oil, for frying
2 egg whites
4 medium size apples (such as Granny Smith's, MacIntosh, Red Delicious, Golden Delicious or Fuji apples)
1/2 cup confectioners' sugar or granulated sugar
Ground cinnamon or ground nutmeg

Sift flour and salt into a large bowl. Stir in egg, the 1 tbsp.oil, the rum, and the vanilla. Gradually beat in enough beer to make a medium-thick batter similar to thickness of whipping cream. Cover bowl and let stand 1 hour.

Heat oil for deep frying to 350°F (180°C). Immediately before frying fritters, beat egg whites until stiff and glossy. Use a wooden spoon to fold beaten egg whites into batter.

Peel and core apples and cut into 1/4 inch crosswise slices. Dip into batter, 2 to 3 at a time, covering completely. Lower into hot oil and fry until golden brown on both sides. Drain on paper towels. Keep warm. Repeat until all slices are battered and fried.

To Serve:
Sprinkle fritters generously with confectioners' sugar or granulated sugar and ground cinnamon (or ground nutmeg). Fritters are best served very warm.

Makes 24 apple fritters.

Source: DianasDesserts.com
Date: March 18, 2003

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