Cinnamon-Glazed Apple Fritters
Inspired by techniques from America's Test Kitchen.
Craggy fritters packed with tart apple in a cinnamon batter, glazed with apple juice icing.
Always check the labels of the products you use.
Method
- 1
Dry the apples. Lay the diced apple on kitchen paper and pat it well dry; wet apple makes the batter slip off.
- 2
Make the batter. Whisk the flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl and toss in the apple. Whisk the 180 ml apple juice, eggs and melted butter in another bowl, pour over and fold just until combined. It should be thick and lumpy with apple.
- 3
Heat the oil. Fill the pan with oil to about 3 cm, keeping it no more than half full, and heat it to 175 °C.
- 4
Fry. Drop in 4 scoops of batter and press each gently to about 2 cm thick. Fry 2-3 min a side at 170-175 °C until deep golden brown and a cocktail stick pushed into the thickest part comes out clean. Drain on the rack and repeat to make 10.
- 5
Glaze. Whisk the icing sugar, 50 ml apple juice and cinnamon until smooth. Brush or spoon it over the warm fritters so it runs into every crag, then leave for 10 min to set.
Storage
Best on the day. Keep for up to 1 day in an airtight container at room temperature.
Equipment
- kitchen paper
- 2 large bowls
- whisk
- spatula
- ice-cream scoop or ladle (about 80 ml)
- pastry brush
- large heavy pan or casserole, at least 24 cm wide
- deep-frying or probe thermometer
- slotted spoon or spider
- wire rack over a tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 351 kcal |
| Protein | 4 g |
| Carbohydrate | 52.5 g |
| of which sugars | 30.7 g |
| of which free sugars | 26.8 g |
| Fat | 14.6 g |
| of which saturates | 3.2 g |
| Fibre | 1.8 g |
| Salt | 0.77 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
