Apple fritters are a delicious pudding to finish off your meal, and this apple fritter recipe by Matt Tebbutt ensures they’re very simple to make. You will need a bit of time for this one as the apples have to soak in the alcohol for at least an hour before you start making the apple fritters, but you can also prepare the apples the day before and leave them to soak overnight. After you’ve done this they’re really quick and easy to make. This apple fritters recipe serves four people, but you could also double up the recipe if you have more people to feed – we bet everyone will want a little piece of this mouthwatering pudding. Apple fritters also make excellent afternoon treats, especially if you have the girls coming round and want to impress. To serve these apple fritters, Matt recommends whipped cream and honey for an added sweet touch! He says: ‘In this recipe, the apples need to wallow in the alcohol for as long as possible so that they soak up loads of flavour. The batter should be really light and airy, and the oil should be fresh and not previously used.’
- 3 Cox’s apples or similar, peeled and cut into small pieces
- 150ml brandy or calvados
- 4 whole eggs, plus 2 egg whites
- 50g caster sugar
- 150ml plain flour
- Vegetable oil, for deep-frying
- 2 tbsp caster sugar mixed with 1 tsp cinnamon
- Whipped cream and honey, to serve
Place the apple pieces in a small bowl and cover with the brandy or calvados. Leave to steep for an hour or so to soak up the booze. Drain, reserving the liquid.
Beat the whole eggs and sugar together, and gradually incorporate the flour. Add all the alcohol that the apples have been soaking in, and stir to make a batter. Whisk the egg whites and gently fold them into this batter.
Heat a couple of inches of vegetable oil in a sturdy saucepan to around 180C. Test the heat either with a cooking thermometer or by chucking in a small piece of bread – it should brown quite gently, rather than instantly. Adjust the temperature as necessary.
Now drop the soaked apple pieces into the batter to coat them, then carefully lower them into the hot oil and cook for a few minutes until golden brown. When done, remove, drain on kitchen paper, and roll in the cinnamon sugar. Serve with whipped cream and a drizzle of honey.