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

FAQs

Is baking soda or powder better for fritters? ›

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.

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.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

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.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

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.

To make them really crispy, I prefer to fry them until they are dark brown not just golden brown. Cool fritters on a wire rack. If you place them on a paper towel, they will absorb the moisture and the bottoms will be soggy. I recommend using a smaller Dutch oven for frying fritters.

We suggest making up the batter without the grated courgettes. Grate the courgettes and dry them on a tea towel, then transfer them to a separate bowl. Cover and refrigerate both the batter and courgettes for up to one day.

Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

What makes batter more crispy? ›

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.

If you're not serving fried food immediately, you'll need to keep it warm to prevent it from getting cold and losing crispiness. One way to do this is to place the fried food on a wire rack in the oven at a low temperature, around 200°F to 250°F.

Over-mixing develops the gluten in the flour, which results in a less desirable fritter texture. Place the batter in the fridge to rest before cooking. This will make for a nicer texture once fried.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.

Buttermilk + Baking Soda

For 1 teaspoon baking powder, add 1/4 teaspoon baking soda with your dry ingredients and 1/2 cup buttermilk with the wet ingredients. But keep in mind, you're adding extra liquid, so you'll need to reduce any other liquids in the recipe to balance it out.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

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.