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.

Sprinkle it with more flour on top and use your hands to squeeze and pat into a patty. All the extra flour is really important because it will help bind and seal the fritter so it doesn't fall apart when frying.

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.

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.

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!

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.

The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller.

How do you fix fritter batter? ›

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.

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. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil.

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.

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.

“When apples are mealy, the cells split apart from each other when you bite into the fruit, whereas with crisp fruits the cells rupture and release juice,” said Susan Brown, an expert in apple breeding at Cornell University who has helped develop several varieties.

The cooking time and spices cooking down into the apples, caused the dark color and mush. I have made pies professionally, and Granny Smith does often get mushy. Their tart flavor profile still makes them desirable in pie. 400' for 50 min to 1hr should do it!