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

FAQs

Why are my homemade apple fritters soggy? ›

Fry at the right temperature.

If the oil gets too hot, the fritters burn before they cook on the inside. If the oil is too cool, the fritters absorb all the oil and end up soggy. Use a probe thermometer to monitor the temperature while cooking and let the oil heat back up between frying batches of fritters.

Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.

Tip: Leftover fritters can be reheated the next day in a 350°F oven for 8 minutes. Here's what you need: apples, flour, cinnamon, sugar, whole milk, butter, baking powder, salt, vanilla, and eggs.

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.

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.

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.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

Apple Fritters are a classic. Handmade with apple filling, diced apples and plenty of cinnamon, this new fritter is glazed to perfection.

Genetics and Origin

Apple Fritter is a hybrid strain stemming from the cross of two famous parent strains: Sour Apple and Animal Cookies. The well-balanced nature of this strain comes from its 50/50 blend of Sativa and Indica genetics, providing users with the best of both worlds.

What is the difference between bear claw and apple fritter? ›

There are actually quite a few differences between a bear claw and an apple fritter. Apple fritters have a very different taste and texture than a bear claw. They have a dough mixed with apples and cinnamon and then deep fried. Bear Claws have a very distinct shape and are usually oven baked.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Because of its acidity, combining buttermilk with baking soda can produce the same leavening effect as baking powder. Add 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda to the rest of your ingredients for an easy substitute for 1 teaspoon (5 grams) of baking powder.

While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you'll get that extra-crispy exterior, which is the sign of a great fritter.

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters).

Your day-old mush will turn back into the warm and crunchy crisp once more if you reheat in the oven at 350°. And for the love of autumn, please do not forget the ice cream. Or the whipped cream. Or the mascarpone…