Applesauce Fritters
These applesauce fritters are the perfect autumn treat. Imagine gloriously golden crispy batter with a light, fluffy and fruity apple centre, coated in a sweet and spiced cinnamon sugar. So good…
Servings: 18 fritters
Ingredients
For the cinnamon sugar:
- 1 tsp ground cinnamon
- 50 g caster sugar
For the fritters:
- 100 g self-raising flour
- 1 tbsp caster sugar
- 75 ml full-fat milk
- 1 large egg
- 1 large apple
- 50 g apple sauce
- 500 ml vegetable oil roughly
Instructions
- Line a baking sheet with kitchen paper and set aside.
- Start by making the cinnamon sugar: in a shallow bowl, mix together the cinnamon and caster sugar. Set aside.
- For the apple fritters: add the flour, caster sugar, milk and egg into a large mixing bowl and whisk until you have a smooth batter.
- Peel and grate the apple using a box grater. Add to the batter with the apple sauce and mix until combined.
- Next, pour the vegetable oil into a medium saucepan - it should come at least ½ but not more than ¾ up the side of the pan. Place over a medium heat - it is hot enough when a small piece of apple sizzles after being dropped in. You can also use a deep-fat fryer and heat the oil to 175C.
- Once the oil is at the correct temperature, drop in a spoonful of the batter. It should puff up a little. Cook for 2-3 minutes, or until golden underneath, before carefully flipping over and continuing to fry for around 2 more minutes.
- When golden all over, remove from the oil using a slotted spoon and set onto the prepared baking sheet. Leave for about a minute to let any excess oil drain off.
- Pop the fritter into the shallow bowl of cinnamon sugar and gently toss to coat. Repeat with the remaining batter - as you get more confident you can do up to 3 at a time. Serve straight away.
Notes
Apples: you can use any kind of apples in these applesauce fritters. I like Royal Gala because they are deliciously sweet. If you use a more sour variety, you may like to add more sugar to your batter.
Spice: I coat these fritters in a delicious cinnamon sugar. However, you can try all sorts of different spices. Ginger and mixed spice work well too. Alternatively, toss gently in vanilla sugar.
Leftovers: Pop in a sealed container and chill for up to 2 days. Reheat on a non-stick baking sheet in a 200C / 180C Fan oven for about 10 minutes.
Discarding frying oil safely: Leave the oil in the pan to cool COMPLETELY. Hot oil can be very dangerous so don't be tempted to try and dispose of it when hot. As you never want to pour the oil down the drain, I like to use either an old, empty plastic bottle or a sandwich bag with a sealable top. Once the oil is cool, pour it into the empty bottle/sandwich bag and then you can place the whole thing in the bin. However, in the interest of waste, if the oil remains fairly clear and not full of charred bits, you can reuse it to fry other things. I would strain it and pour it in a clean bottle and keep in a dark place for 1-2 months. I wouldn't reuse oil more than three times.