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

FAQs

Is baking soda or powder better for fritters? ›

The main difference is that the fritter batter needs to be thicker than the pancake batter as it is has to form a light, crisp covering for various foods that are going to be deep-fried.

Why are my apple fritters soggy? This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy.

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.

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.

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.

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.

Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

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.

Wherever you keep these apple fritters, make sure to store them in an airtight container so they don't dry out. They will last 2 days at room temperature, 1 week in the fridge, and 2-3 months in the freezer.

Why are my fritters falling apart? ›

Lucky for you, I've dealt with my fair share of disappointing fritters, so I've come up with some crafty ways to stop this. If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet.

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.

You can use either baking powder or yeast. They are usually sold as street food but they are now being made and sold in bakeries. In this recipe, we are going to learn how to make Zambian Fritters -Vitumbuwa with both yeast and baking powder.

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.

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.

Buttermilk + Baking Soda

For 1 teaspoon baking powder, add 1/4 teaspoon baking soda with your dry ingredients and 1/2 cup buttermilk with the wet ingredients. But keep in mind, you're adding extra liquid, so you'll need to reduce any other liquids in the recipe to balance it out.

Baking powder: Baking powder ensures a light and crispy exterior.