Apple Fritters Recipe - Simple to Make - Better than any Bakery (2024)

FAQs

Why are my homemade apple fritters soggy? ›

Fry at the right temperature.

If the oil gets too hot, the fritters burn before they cook on the inside. If the oil is too cool, the fritters absorb all the oil and end up soggy. Use a probe thermometer to monitor the temperature while cooking and let the oil heat back up between frying batches of fritters.

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.

Here's what you need: apples, flour, cinnamon, sugar, whole milk, butter, baking powder, salt, vanilla, and eggs. Before you begin, add a couple of inches of canola oil to a pot or dutch oven, and heat it over medium to medium-low heat.

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.

So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

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.

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.

What can I use to bind fritters instead of egg? ›

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

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.

The Apple Fritter strain is a crossbreed between two renowned strains: Sour Apple and Animal Cookies. Each of these parent strains brings its own set of characteristics and attributes to the Apple Fritter lineage, resulting in a hybrid that offers a delightful combination of flavors, aromas, and effects.

Its effects are calming yet uplifting, making it ideal for stress relief or creative endeavors. This strain can also provide relief from chronic pain, nausea, depression, and insomnia. Apple Fritter is a great choice for those looking to relax and unwind.

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

A common reason for soggy fritters is because they have not had all the moisture drained from them properly, AND from undercooking. To remedy this, make sure you squeeze out as much extra liquid as possible, fry them until very crispy, and drain them on a paper towel to retain the crispiness.