ESB Guide to… Easy Apple Fritters
Updated: Jan 19
Welcome back to my blog! I hope you enjoyed my latest post with potted recipes for my favourite cakes. If you haven’t had a chance to read it yet, you can catch up here.
Today I want to share with you a recipe for Easy Apple Fritters which are just as easy as the name suggests! A special way to enjoy the fruits of autumn, they are a light and fresh alternative to apple pie to add to your pudding repertoire.
This recipe is my first foray into deep fat frying and I have to be honest I was a bit apprehensive. However, when I saw a similar recipe in the recent Waitress Food magazine, I knew I had to give it a go! In fact, it wasn’t as daunting as I first thought and if you use a smaller pan for smaller batches, you can control the oil so it isn’t difficult to fry in. I am using Chetna Makan’s recipe as a guide but have tweaked it along the way with tips that I would find helpful if I was making it for the first time.
To accompany the recipe, here is my ukulele cover of An Apple for the Teacher, which was originally made famous by Bing Crosby and I think is just right for this new school year and a recipe filled with delicious apples!
Without further ado, here is the recipe…
EASY APPLE FRITTERS
Serves 4 lavishly
2 – 3 eating apples (I used Braeburn as they have a slightly sharp taste which complements the sweet coating but you can use any apple you fancy)
Half a lemon
4 heaped tbsp. self raising flour (ESB Top Tip : If you’ve only got plain flour at home, just add 1/2 tsp. baking powder and mix together to make your own)
1 tbsp. caster sugar
2 medium sized eggs
2 1/2 tbsp. milk
A pinch of salt
Caster sugar, to coat
500ml sunflower oil, to fry
A large mixing bowl or jug
A vegetable peeler
A sharp knife
A small saucepan
A tablespoon and teaspoon
A sieve or small colander
2 dessert spoons
A plate covered with kitchen paper, to drain the fritters on
A serving bowl
HOW TO MAKE
Start by preparing the apples. Peel, core and chop the apples into rough 1cm cubes. Place the prepared pieces in a small bowl and to stop them discolouring, cover with water and the juice of half a lemon and leave to one side.
To make the batter, place the flour, sugar, eggs and milk in a large jug or mixing bowl and whisk together with a fork. Start incorporating the flour into the egg gradually, until you have a thick dropping consistency (see the photo above.)
Drain the apples and add to the batter. Gently stir them through until the apple pieces are coated. Then turn your attention to the oil.
Place the small saucepan on a medium heat and gently pour in the oil, which should come to about half way up the side. Leave to heat until it reaches 170′ on a sugar thermometer. (ESB Top Tip : If you don’t have a sugar thermometer, to check the oil is hot enough to fry in, take a small piece of bread and place in the oil. If it sizzles immediately, it is ready to fry the fritters. Otherwise, take the piece of bread out and try again in a couple of minutes.)
When the oil is hot enough to fry, use the 2 dessert spoons to spoon 3-4 pieces of battered coated apple into the oil. Repeat this 2 more times to give you three fritters in the pan and then leave to colour for 1-2 minutes. When one side is a lovely golden brown, gently flip over each fritter and colour it on the other side.
When the fritters are beautifully brown all over, remove from the heat with a slotted spoon and drain on kitchen paper. Add another batch of battered apple to the pan to cook. Place the fried fritters into a small bowl half filled with caster sugar and roll to coat. Remove and enjoy immediately. Continue the frying process until all the batter is used up. (ESB Top Tip : These fritters are best eaten as you fry so gather your guests around you to enjoy them fresh!)
Thank you for popping by my blog today. I hope you enjoyed my recipe for Easy Apple Fritters! What new recipes are you excited to try out this autumn – except this one of course?!
See you next time for another tuneful recipe, but in the meantime,
English Singing Baker x
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