Warm & Crispy Apple Pie Fritters - Quick & Easy Recipe! (2024)

FAQs

Why are my apple fritters not crispy? ›

Best tips for apple fritters:

Use two spoons to drop the batter into the oil and spread gently. If you drop a scoop of batter into the oil, the outside will be crispy and the center will be raw. To make them really crispy, I prefer to fry them until they are dark brown not just golden brown.

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.

And don't skimp on the fritters! Make a ton—you can heat them up the next morning in a 350-degree oven for 8 to 10 minutes, and they're totally delicious… maybe even more so. Enjoy!

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. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

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.

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.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

"McDonald's are currently phasing out the three bakery items that were released on Oct 28th, 2020. The goods are the Apple Fritter, Blueberry Muffin and the Cinnamon Roll. Get them while you still can, they'll be discontinued by July 15th 2023.”

How do you thicken a fritter? ›

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.

Store in an airtight container or bag so they do not dry out. They should be good for 2 days at room temperature. To make them last longer you can store them in the fridge for about 1 week. Apple fritters also freeze very well.

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more. Drain the fritters: Remove the fritters to a paper towel-lined large plate.

Alternatively, don't use them at all. The eggs are there with the flour to bind the fritters together, and to make the fritters rise a little, but they're not absolutely necessary where cheese will melt and act as binding.

Keep the oil temperature up for crispy fried food

When it comes to battered foods, according to Bon Appétit, the lower the temperature, the longer your batter is sitting in the pot absorbing oil, which can lead to a dark, unappetizing oil-laden crust.

Timing. Bring it to the table immediately. Fried food in batter must be done almost in real time: the closer you get to eating it, the better. This is because the cover given by the batter and the humidity of the food quickly remove the crunchiness.

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.