Apple Fritter Donuts
My first taste of apple fritters was when Nick was trying to charm my socks off back in 1995. It was the first thing he ever cooked for me. As I watched him wield a whisk and crack eggs on the rim of the bowl, I knew I had found a keeper. The fritters were golden to a perfection and by the time he finished plating them with a dusting of sugar, I literally had stars in my eyes. They remain till date, the best fritters I have ever had. And Nick has not made them in almost 15 years. That is why I savour truly special sights, tastes and moments. You never know if you’ll ever experience them again. This is my version of that glorious apple fritter, an ode to that confining moment of our relationship. I call it a donut, because that is exactly what it looks like and the kids find it amusing that a donut has an apple inside.
APPLE FRITTER DONUTS
Preparation Time – 20 minutes | Cooking Time – 10 minutes | Serves 4
Ingredients
1/4 cup cornflour
1/2 cup self raising flour
2 teaspoons raw sugar
1/4 teaspoon salt
1 egg
1/4 cup cold water
1 tablespoon milk
2 large apples, cored and sliced into medium sized rings
oil for frying
sprinkling of ground cinnamon, to serve
drizzle of maple syrup, to serve
dusting of icing sugar, to serve
Method
Whisk ingredients in a medium bowl until well combined. Rest for 10 minutes. Heat oil in a fryer or deep saucepan on medium-high heat.
Dip and coat apple rings in the batter and deep fry turning frequently until evenly golden and cooked. Drain on paper towels and serve hot dusted with icing sugar, ground cinnamon and a drizzle of maple syrup.
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I love apple fritters and I haven’t eaten them since ages! I so have to ty your recipe!
Laetitia´s last [type] ..Choux pastry – pâte à choux
How good do they look!
and so begin my midnight hunger pangs again.. I am definitely going to try this recipe.. yummy yummm…
These look amazing! I’m definitely going to try this recipe!… Thanks!
I’ve never seen anything like that before, but it totally makes sense! I need to try this.
Can you dust the apple slices with cinnamon before dipping in the batter?
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Ooh. These look delightful! What kind of apple do you usually use?
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Thanks Adele! I used Pink Lady for these fritters, they are firmer texture-wise and hold well.
Thanks for your comments guys!
Nate, I am sure you could dust them before, although a sprinkling of cinnamon after they are fried is just as heavenly and more of the cinnamon will stay on, I reckon
Great idea! I think this is a great way to start Fall. I love that you called it a donut! Awesome job!
I’m wondering if you could substitute pineapple for the apple. I am looking for different ways to use fresh pineapple in desserts other than upsidedown cake. I just wonder how it come out. I love Pink Lady apples…just discovered them this year at the Farmers’ Market. They are delicious to snack on and just as delicious cooked. Can’t wait to try your recipe.
Looking at them I can tell why this became a keeper. I have to give this a try. i am sure my kids are going to go morish on this.
You have a wonderful space with some great recipes and photographs! Subscribed to you and thanks for the lovely thoughts in my blog.
WOW these sound like such an amazing idea!! I think you should make him make these for you again
You had us at “fritters” and then again at “donuts”! Yum!
Lovely pictures as well. We’d love for you to submit this recipe to dishfolio.com!
These look amazing! Now, when you say cornflour, do you mean cornstarch, cornmeal, or are you referring to something else? I want to make them for my birthday!
Anna I used cornflour (White Wings brand http://whitewings.com.au/_product_58361/Cornflour). This is what I found when I googled the difference between cornflour and cornstarch on Wiki Answers
http://wiki.answers.com/Q/Is_cornflour_and_cornstarch_the_same_thing
I use cornflour to thicken sauces especially and for fritters and a wrong brand can be a tad “mealy” but a good brand makes things very smooth. I never find a strong aftertaste as that website suggests. I think cornstarch might do the trick because you essentially want it to bind ingredients together and something starchy will do that. Not sure about cornmeal. Hope that helps!
This looks like apple heaven! I so have to try it. What should be the consistency of the batter though? I get the feeling there is too little liquid in it…
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appelflappen are a traditional dutch treat served at new years. every year i have a party for 250+ and serve about 100 apples, sliced. we use propane and crawfish boilers as fryers. just thought you might want to know the provenance of your recipe! (although mine is just milk, flour, yeast, and a little oil and sugar)
http://dutchfood.about.com/od/breadspastriescookies/r/Appelflappen.htm
How very interesting! Thank you for stopping by and for that wonderful bit of information.