Fluffy Apple Fritters
Fluffy apple fritters: the oil-temperature trick that keeps them golden and crisp outside, tender and never greasy inside.
30 min
Easy
Casera / Tradicional
4 servings
The story behind
Across Mexico and much of Latin America, fritters mean celebration: they show up at Christmas, at fairs and at festivals, dusted with cinnamon sugar or soaked in piloncillo syrup. Their roots run deep and mixed; fritters arrived with the Spanish, who had inherited fried-dough traditions from Arab and Roman kitchens, and in the Americas they took on local ingredients. This version, studded with small cubes of apple, gives the batter extra juice and fragrance. Fluffiness comes down to two things: a batter with enough air beaten into it and, above all, the right oil temperature. Too cool and the fritters drink up grease, turning heavy; too hot and they brown outside while staying raw within. The sweet spot sits around 350 degrees, when a bit of batter bubbles up and rises at once. Fry in small batches so the oil stays hot. They come out golden, crisp outside and tender inside, the warm apple perfuming every bite. Roll them in cinnamon sugar straight from the oil, while the heat helps it cling.
Instructions
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1In a large bowl, whisk the eggs with the sugar until well combined. Add the milk and mix well.
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2Sift the flour with the baking powder and cinnamon. Gradually stir into the liquid mixture until you have a thick, smooth batter.
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3Fold the apple chunks into the batter.
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4Heat plenty of oil in a deep skillet. Using a spoon, drop portions of the batter and fry until the fritters are puffed and golden brown on both sides.
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5Remove the fritters and place them on paper towels to drain excess oil.
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6Place four pieces on a white plate and generously dust with powdered sugar while still warm.
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7Serve immediately to enjoy their fluffy texture.
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