Apple fritters with apple brandy butterscotch sauce Recipe

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Total Time:






Nutrition per portion

Calories 600 kCal 30%
Fat 16g 23%

These butterscotch-covered apple fritters are a tiny but naughty – but irresistibly nice


  • For the sauce:
  • 30g (1oz) butter
  • 90g (3oz) light soft brown sugar
  • 2tbsp golden syrup
  • 142ml carton double cream
  • 2tbsp apple brandy (Calvados or Somerset Royal)
  • For the fritters:
  • Sunflower oil, for deep-frying
  • 60g (2oz) plain flour
  • 30g (1oz) caster sugar
  • ½tsp ground cinnamon
  • 1 medium egg, separated
  • 2-3 apples, peeled, cored and thickly sliced widthways, to make ring shapes
  • Deep-fat fryer


  • Heat the sunflower oil in a deep-fat fryer to 190°C (375°F).

  • To make the sauce, melt the butter in a saucepan and add the sugar, golden syrup and 2tbsp water.

  • Place the pan over a gentle heat, stirring, until the sugar dissolves.

  • Increase the heat and boil the sauce rapidly for a few minutes until it turns pale golden in colour and thickens slightly.

  • Remove the pan from the heat and carefully pour in the cream, taking care in case it splatters. Stir until the cream blends into the sauce; return the pan to the heat and simmer until it reaches the desired consistency.

  • Stir in the apple brandy and simmer for 1-2 minutes.

  • Keep the sauce warm while cooking the fritters.

  • To make the batter, sift the flour, sugar and cinnamon into a bowl, then beat in the egg yolk and 8tbsp water to give a smooth batter.

  • Whisk the egg white until stiff and fold it into the batter.

  • Dip the apple slices in the batter, shake off excess, then place in the hot oil.

  • Fry the fritters for 2-3 mins on each side, until golden, cooking three to four apple rings at a time.

  • Remove from the pan and drain the slices on absorbent kitchen paper. Keep them warm until all the slices are cooked.

  • Serve the fritters hot, drizzled with the sauce.

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Top Tip

This dish isn't suitable for freezing - so you'll have to eat it up asap!

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