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

FAQs

Is pancake batter the same as fritter batter? ›

A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.

Sprinkle the filling with ½ cup of flour followed by a generous amount of cinnamon. This will help absorb some of the moisture from the filling and bind the fritters so they don't fall apart as much when you are frying them.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

There are a lot of recipes for apple fritters that use baking powder or soda, which is a chemical rising agent, to make the dough rise.

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.

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 oil temperature is important!

I like to cook my Bourbon Apple Fritters at about 350°. If the oil is too hot, the outside will burn and the inside will be under-cooked. If the oil is not hot enough, the fritters will absorb a lot of oil and will be greasy.

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.

This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders. Fritters can also fall apart if they're stuck to the pan. Make sure to use enough oil, preheat the pan, don't flip too soon or too much, or you can use a non-stick cooking pan.

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.

What makes batter more crispy? ›

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.

While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you'll get that extra-crispy exterior, which is the sign of a great fritter.

What happens when too much raising agent is used? Over- risen product that might collapse giving a sunken effect. A coarse texture; poor colour and flavour. Bitter taste.

I should note that the difference between a pancake and a fritter had never much occurred to me before writing this, perhaps because banana fritters blur the lines. Technically, a pancake is defined by batter; a fritter is defined by what's dipped into batter, whether vegetables or fruits or leftover meats.

Pancake mix is simply a runny batter made from eggs, flour, and milk. This is the same basic batter that's used for deep frying, so you can simply add herbs and spices to leftover pancake mix to create the perfect coating for fried chicken, or recreate a pub-style fish and chips dinner by making battered cod!

Definitions of fritter batter. batter for making fritters. type of: batter. a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking.