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

FAQs

Is baking soda or powder better for fritters? ›

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.

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).

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.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

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.

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.

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.

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.

What is fritter batter made of? ›

Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis.

Instead of running from the spoon in a broad shining band, a consistency that the French call au ruban, the batter should start to run for about 1 1/2-inch length, then drop in successive long triangular “splats.” When the batter is this consistency, beat it until very smooth.

I'd recommend keeping the egg addition as this is the base of a fritter batter but also adding some baking powder to your batter. This will make your fritter more airy, almost like a hushpuppy.

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.

Baking powder, it turns out, is good for quite a lot more than baking. The slightly alkaline mixture raises the skin's pH levels, which allows proteins to break down more efficiently, giving you crisper, more evenly browned results.