Apple Fritters without Deep Frying!
It’s not that I don’t like deep fried food, far from it, Friday night fish and chips from the local ‘chippie’ was my favourite dinner growing up and back then in the UK it was all cooked in lard not vegetable oil. I just don’t really like the smell of cooked fat that lingers on for days in the house. Friends have suggested I get one of those fryers with a lid but it I just know it would end up being one of the many appliances that go into the corner kitchen cupboard with the nifty carrousel shelve that hides things at the back, never to be seen again once they go it there. It’s my Mary Poppin’s hand bag, always offering up surprises you didn’t expect to be in there.
So the fritters held their shape in the pan and the dough didn’t run off the apple slices before turning, I used a thicker yeast batter. The key with this batter is to keep the apple slices thin so the batter cooks through on each side.
Ingredients – makes approximately 14 fritters
- 2 Apples
- 200g plain flour, sifted
- 1 tsp sugar
- 1 tsp fast-action dried yeast
- 200ml warm milk
- 150ml warm water
- spray vegetable oil
- icing sugar and cinnamon for dusting
- Place flour in a large bowl and stir in the sugar and yeast making a well in the centre.
- Pour in the warm milk and water and beat until combined to give quite a thick batter, it is possible that you will not need all of the fluid. Cover bowl with a tea towel.
- Leave in a warm place to rise for about an hour, it should double in volume.
- Once batter is ready, core apples and slice thinly.
- Heat a non-stick frying pan over a medium heat and give the pan a light spray of oil.
- Dip each apple ring into the batter and place into the pan, leave enough space in between so they are easy to turn over.
- Fry on each side till golden brown, keeping each batch warm in the oven until all fritters are cooked.
- Sprinkle with icing sugar and cinnamon and serve with maple syrup, ice cream or custard!