Apple Fritters Recipe | Donut Recipe - Deliciously Seasoned (2024)

FAQs

Why are my apple fritters falling apart? ›

This step is essential to achieve the pull-apart texture. Dust this mass with the remaining 3 tablespoons flour, then gather these pieces back together in a loaf and press it very firmly back together. If you don't squeeze tightly, the fritters can fall apart in the oil.

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.

There are a lot of recipes for apple fritters that use baking powder or soda, which is a chemical rising agent, to make the dough rise.

If oil isn't hot enough, then it won't only fail to cook the food, it will seep into it – making things a nasty, greasy mess. If you don't have a thermometer, fear not! Simply drop a small bit of the batter into the oil when you think it's hot.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

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.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

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.

Alternatively, don't use them at all. The eggs are there with the flour to bind the fritters together, and to make the fritters rise a little, but they're not absolutely necessary where cheese will melt and act as binding.

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. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil.

What happens when too much raising agent is used? Over- risen product that might collapse giving a sunken effect. A coarse texture; poor colour and flavour. Bitter taste.

Sunflower oil

With a slightly nutty flavor, sunflower is wonderful when frying doughnuts, fritters and rosettes, though it also works well with more savory foods like fried asparagus.

Apple Fritter Donuts storage

Store in an airtight container or bag so they do not dry out. They should be good for 2 days at room temperature. To make them last longer you can store them in the fridge for about 1 week.

Keep the food warm in the oven.

If you're not serving fried food immediately, you'll need to keep it warm to prevent it from getting cold and losing crispiness. One way to do this is to place the fried food on a wire rack in the oven at a low temperature, around 200°F to 250°F.

NOTE: If they are falling apart, add a bit more flour to the fritter batter. Place the patties in the hot oil in a single layer. Cook for about 2-3 minutes. Carefully flip the patties and cook for another 3-4 minutes, until they are golden brown on both sides.

Here are some frittering tips:

Chop everything to small dice so that the fritters stay together when frying, you are just adding enough egg and flour to barely coat the ingredients, and large chunks have a tendency to make the fritters fall apart.

Mealiness mostly happens to old apples that have been kept in storage, or in improper storage, for too long. Buying apples as close as possible to when they were picked is the surest way to avoid getting mealy ones.

If the donut collapses when touched, it is overproofed. Frying -- Proper temperature of the shortening is 375° F (190.5° C). Allow donuts to dry off at least five minutes before frying. Let the underside attain a golden brown color (55 to 60 seconds) then turn and finish the second side.