APPLE FRITTERS
Ingredients
1 cup plain flour
2 Tbsp sugar
1 ½ tsp baking powder
1/8 tsp ground cinnamon
½ tsp salt
1 large egg
½ cup, plus 1 Tbsp full-fat milk
3 large golden delicious, gala or braeburn
Canola oil for deep-frying
Icing sugar for dusting
Pinch cinnamon for dusting
2 Tbsp sugar
1 ½ tsp baking powder
1/8 tsp ground cinnamon
½ tsp salt
1 large egg
½ cup, plus 1 Tbsp full-fat milk
3 large golden delicious, gala or braeburn
Canola oil for deep-frying
Icing sugar for dusting
Pinch cinnamon for dusting
Method
Whisk together the flour, granulated sugar, baking powder, cinnamon, and salt in a medium bowl. Lightly beat the egg and milk in a small bowl. Whisk the liquid ingredients into the dry ingredients just until combined. The batter can be covered and refrigerated for up to 3 hours.
Peel the apples and slice the fruit from the core. Cut the apples into 2cm thick match sticks. Gently fold the apples into the batter.
Heat about 10 cm of the oil to 160C in a wide, deep pot. Place a cooling rack over a baking sheet and line it with paper towels. Using two forks lift up about 5 or 6 of the apple matchsticks from the batter, allowing the excess batter to drip back into the bowl. The mixture should be irregular in shape, with just a very light coating of batter enrobing the apples. Gently lower the batter-covered apples into the hot oil.
Repeat, adding a few more fritters to the oil without crowding the pot. Fry the fritters, turning them from time to time, until crisp and golden brown, about 5 minutes. Use a skimmer or slotted spoon to transfer the fritters to the paper towels. Repeat with the remaining fritter batter, working in batches.
Stack the fritters on a serving platter, sprinkle with the icing sugar and cinnamon. Serve immediately
Peel the apples and slice the fruit from the core. Cut the apples into 2cm thick match sticks. Gently fold the apples into the batter.
Heat about 10 cm of the oil to 160C in a wide, deep pot. Place a cooling rack over a baking sheet and line it with paper towels. Using two forks lift up about 5 or 6 of the apple matchsticks from the batter, allowing the excess batter to drip back into the bowl. The mixture should be irregular in shape, with just a very light coating of batter enrobing the apples. Gently lower the batter-covered apples into the hot oil.
Repeat, adding a few more fritters to the oil without crowding the pot. Fry the fritters, turning them from time to time, until crisp and golden brown, about 5 minutes. Use a skimmer or slotted spoon to transfer the fritters to the paper towels. Repeat with the remaining fritter batter, working in batches.
Stack the fritters on a serving platter, sprinkle with the icing sugar and cinnamon. Serve immediately
Comments
Thanks to WILLOWBROOK ORCHARDS for suporting this recipeTo download a copy of this recipe click here