Apple Fritters

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Dessert apples make the best fritters, they keep their shape and are not so moist as the more acid cooking apple. Use this batter to coat other fruits like bananas cut lengthways or well-drained canned fruit such as pineapple rings.


  • 4 dessert apples
  • flour (see method)


    Peel and core the apples, leaving them whole. Cut across into slices about 0.5 cm (ΒΌ in) thick and place in a basin of cold salted water to prevent them from turning brown.

    Sift the flour and salt for the batter into a mixing basin and make a well in the centre. Separate the egg, placing the yolk in the centre of the flour and the white in a mixing basin. Add the water and milk to the egg yolk. Mix them together and then gradually draw in the flour from around the sides of the basin to make a smooth batter. When ready to use beat the egg white until stiff and fold into the mixture.

    Drain the apple slices, rinse in clear water and pat dry. Dust the slices with flour. This helps the batter to cling to the slices. Using a fork dip the apples into the batter. Allow excess batter to drain off and then lower the apple slices into about 2.5 cm (1 in) of hot oil – you can do this in a frying pan. Fry for 2–3 minutes, turning to brown them on both sides. Then lift from the pan on to a sugared paper. Keep fritters warm in the oven, Uncovered so they remain crisp while you cook the remainder. Serve sprinkled with sugar and pass cream separately.