Apple Fritters

Method

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1. Whisk the flour, baking powder, salt, cinnamon and sugar together in a large bowl.

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2. Whisk the egg, milk, melted butter and vanilla in a jug. Pour into the dry ingredients and stir until just combined. The batter will be thick and lumpy.

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3. Fold in the diced apple until it is evenly spread through the batter.

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4. Pour the oil into a heavy 20 cm pot to a depth of 5 cm and heat to 175°C. Line a tray with paper towels and set a wire rack over another tray.

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5. Using a large spoon or a 60 ml scoop, drop mounds of batter into the oil, 2 or 3 at a time. Fry for 2 to 3 minutes per side, until deep golden and cooked through. Lift out with a slotted spoon and drain briefly on the paper towels.

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6. Whisk the icing sugar, milk and vanilla to a smooth glaze. Dip the top of each warm fritter in the glaze, set on the rack and leave until the glaze sets.

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Chef’s Tips

• Use a firm, tart apple such as Granny Smith. Soft apples turn to purée in the batter and the fritters go soggy.
• Keep the oil at 175°C. If it is too cool the fritters soak up oil, and if it is too hot they brown before the apple is cooked.
• Dip the fritters in the glaze while they are warm, not hot. A hot fritter melts the glaze and it runs off instead of setting.

Pairing Suggestions

• A cup of coffee
• Vanilla ice cream
• Warm apple cider

Storage & Reheating

Best eaten the same day. Keep in an airtight container at room temperature up to 2 days and warm in a 180°C oven for 5 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.