Apple Fritter Recipe with Cinnamon Sugar: An Easy Fall Dessert (2024)

FAQs

Why are my homemade apple fritters soggy? ›

Why are my apple fritters soggy? This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy.

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.

Yes, you can! Make sure to cool the fritters completely before freezing. Fritters can be stored in an air-tight, freezer-safe container for up to three months. When you're ready to reheat your fritters, we recommend you either toast them in a toaster oven or a sauté pan.

So you indulged in a pair of apple fritters. (No one is blaming you.) But now you want to undo the damage. Each fritter is about 300 calories, according to CalorieKing.com.

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.

Apple fritters have the apple mixed into the batter, then they are fried. The thing that really separates donuts from fritters is the dough itself. Donuts, real quality donuts, are made from a yeast risen dough, similar to bread dough. Fritters are made from a chemically risen dough, usually baking powder.

The origins of apple fritters lie in Europe where, in modern Christmas markets from Italy to Germany to England, you find stalls that core apples, then slice them horizontally, battering and frying them up before sprinkling with powdered or cinnamon sugar.

Large eggs: Helps to bind the dough so it doesn't fall apart as it cooks. Melted butter: Use unsalted butter and allow it to cool first before adding it to the dough. You don't want it so hot that it starts to curdle the milk or cook the eggs!

Once opened, apple fritters last up to 2 days in the refrigerator. If frozen, store-bought or homemade apple fritters can last up to 3 months. How do you tell if Apple Fritters is bad? To tell if apple fritters have gone bad, check for any signs of mold or unusual colors.

Can you leave apple fritters out overnight? ›

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. Apple fritters also freeze very well.

Publix Apple Fritter Cinnamon Sugar (1 serving) contains 60g total carbs, 58g net carbs, 24g fat, 5g protein, and 470 calories.

Apple Fritter

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice. Apple fritters are deep fried in fat. A medium sized apple fritter contains approximately 17 grams of fat (almost half the fat from saturated fat) and 450 calories.

Effects and Benefits

The effects of the Apple Fritter strain are well-regarded by cannabis enthusiasts. This hybrid strain offers a balanced high that combines relaxation with a euphoric and uplifting experience. Users often report feelings of blissful happiness, accompanied by a sense of calm and tranquility.

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and sad, soggy fritters. The reason you want a cold egg is because cold liquid helps to slow the development of gluten when liquid and flour are added together, which makes for a better texture!

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.

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.