Apple Fritter Rings Recipe
User Reviews
5
Apple Fritter Rings Recipe
Description
This recipe calls for slicing peeled and cored apples into rings about 1/4 inch thick, then coating them with lemon juice to maintain color and add brightness. The batter is prepared by mixing dry ingredients with a milk and egg yolk mixture, followed by gently folding in stiffly beaten egg whites to lighten the batter for a delicate texture.
Apple rings are dipped on both sides in the batter and fried in 2-3 inches of hot canola or vegetable oil heated to 375°F, creating a golden crust that crisps up quickly while keeping the apple inside tender. The fritters can be served plain or coated with cinnamon sugar for added flavor.
These fritters are best enjoyed fresh but can be stored for 1-2 days at room temperature in an airtight container or kept longer in the refrigerator. The recipe notes provide nutritional information and advise on preventing over-beating egg whites for ideal batter texture.
Ingredients
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk 1% or whole milk
- 1 egg yolk
- 1 Tbsp butter melted (unsalted or salted, unsalted
- 2 egg white
- 4 apple peeled, cored and sliced into 1/4” rings, medium; 1/8
- 3 Tbsp lemon juice juice of 1 medium lemon
- 2 to 3 inches canola oil or vegetable oil for frying
Instructions
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a second large bowl, whisk together milk, egg yolk, and melted butter. Gradually add the flour mixture to your wet ingredients and whisk until smooth.
- Pour 2 to 3 inches of oil into a large pot or Dutch oven and heat over medium/high heat to 375˚F on a thermometer.
- Peel core and slice apples into 1/4”-thick rings and place into a shallow dish. Squeeze lemon juice over apple slices and use your hands to gently toss apple rings to coat with lemon juice (this will prevent browning).
- In a medium bowl, beat 2 egg whites with an electric hand mixer, egg beaters, or a whisk until stiff peaks form, but the whites are not dry. If you over-beat, it will be difficult to blend. Use a spatula to gently fold whites into the batter until fully incorporated.
- Remove apple slices one at a time from the lemon juice, allowing any excess juice to drip back into the bowl then dip both sides of the apple in batter to fully coat, allowing excess batter to drip back into the bowl.
- Fry in hot oil batches in a single layer (5 or 6 at a time to avoid crowding), frying for about 2 minutes per side or until browned, flipping once. Keep oil above 350˚F while frying.
- Remove with a strainer and transfer fritters to a paper towel-lined plate to absorb excess oil. To serve, dust with powdered sugar or dip both sides in cinnamon sugar.*
Notes
- To make cinnamon sugar, combine 1/2 cup sugar with 1/2 teaspoon cinnamon for coating.
- Store fritters in an airtight container at room temperature for 1-2 days or refrigerate for a few additional days.
- Ensure egg whites are beaten to stiff but not dry peaks to maintain batter lightness and ease of folding.
- Nutrition estimates are for one fritter and calculated before adding any toppings or coatings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25fritters
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbs | 9g | |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 35mg | 1% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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