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

FAQs

Why are my apple fritters not crispy? ›

Best tips for apple fritters:

Use two spoons to drop the batter into the oil and spread gently. If you drop a scoop of batter into the oil, the outside will be crispy and the center will be raw. To make them really crispy, I prefer to fry them until they are dark brown not just golden brown.

A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.

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.

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.

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.

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.

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.

A fritter is a fried food. The food is a portion of batter or breading. It is filled with either meat, seafood, vegetables or fruit. In the United Kingdom, fritters can be with fish and chips. There is also a food item, like an apple ring or a slice of potato.

The oil temperature is important!

I like to cook my Bourbon Apple Fritters at about 350°. If the oil is too hot, the outside will burn and the inside will be under-cooked. If the oil is not hot enough, the fritters will absorb a lot of oil and will be greasy.

There are actually quite a few differences between a bear claw and an apple fritter. Apple fritters have a very different taste and texture than a bear claw. They have a dough mixed with apples and cinnamon and then deep fried. Bear Claws have a very distinct shape and are usually oven baked.

Does Krispy Kreme sell apple fritters? ›

Apple Fritters are a classic. Handmade with apple filling, diced apples and plenty of cinnamon, this new fritter is glazed to perfection.

Baking. 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.

Instead of running from the spoon in a broad shining band, a consistency that the French call au ruban, the batter should start to run for about 1 1/2-inch length, then drop in successive long triangular “splats.” When the batter is this consistency, beat it until very smooth.

Note: Some fritters recipes are more pancake than loosely-held-together fritter patty, one where it's important you eliminate a lot of water. For those pancake-style fritters, a loose, moist batter may be preferable. Most recipes will explicitly call for wringing moisture from ingredients if that's necessary.

When frying, work in batches and avoid sticking the fritters too close together in the pan. If they are too close, they'll create steam which will make them too soft. Use hot oil! Don't add the fritters to the pan until the oil is nice and hot.

The eggs you use need to be small and cold. 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).

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.