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

FAQs

Why are my homemade apple fritters soggy? ›

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.

A common reason for soggy fritters is because they have not had all the moisture drained from them properly, AND from undercooking. To remedy this, make sure you squeeze out as much extra liquid as possible, fry them until very crispy, and drain them on a paper towel to retain the crispiness.

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.

Because fritters need to maintain their form and not run when they hit the oil, your batter should be sturdy and thick, more like paste than Elmer's glue. It's the mortar that holds your ingredients together.

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!

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Get the skillet searing hot.

A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

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.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

Why aren't my apple fritters crispy? ›

Best tips for apple fritters:

Use two spoons to drop the batter into the oil and spread gently. If you drop a scoop of batter into the oil, the outside will be crispy and the center will be raw. To make them really crispy, I prefer to fry them until they are dark brown not just golden brown.

Let it sizzle! Your pan needs to be properly heated up before cooking. If the fritter doesn't sizzle when it hits the pan, you know it's not ready! Don't overcrowd the pan, as this causes the temperature of the pan to drop, resulting in limp, under-cooked fritters.

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).