Apple Fritters: Step Right Up, Step Right Up!


Apple Fritters: A Treat Fit for the Fair!

Do you know how easy it is to make apple fritters at home?

Some of us here had a hankering to find out, so it was decided unanimously that these fritters should be the very next thing to run the test kitchen gauntlet. It turns out they are quite easy to make, and above all, better and healthier than any doughnut shop fritters.

This, ladies and gents, is a delicious apple fritter, so step right up, step right up!


1 1/2 Cups of unbleached flour
2 Tbsp rapadura
2 Tsp baking powder
1/2 Tsp salt
1/3 Cup milk
1/4 Cup apple cider
1/2 Tsp vanilla extract
2 eggs
1 1/2 cups peeled and grated apples (I used Cameo)
1 teaspoon cinnamon
2 Tbsp coconut oil, melted
1 1/2 Cup rapadura
4 Tbsp milk
1/2 Tsp vanilla extract (yes, again)
additional coconut oil for frying

Combine flour, rapadura, baking powder and salt in a large mixing bowl. Stir in milk, apple cider, vanilla, beaten eggs and oil. Fold in apples and cinnamon.

Heat one inch of coconut oil in a large saucepan over medium heat. The oil temperature should be around 350 degrees.

When the oil is nice and hot, carefully scoop batter into the pan. Each fritter will be about 1/4 cup of batter. Depending on the size of your pan, you should be able to fit two or three fritters in at once.


Let them cook for about one or two minutes on each side, until they are dark brown. They look pretty when they are bright, beautiful gold, but don’t give in to the temptation and take them out. They will still be dough in the middle…yuck! So be patient and go for the deep brown, like fried chicken.

Scoop them out with a slotted spoon, allowing all the extra oil to drip back into the pan, before setting your hot fritters on a drying rack to cool.



The recipes I found online called for outrageous amounts of sugar for the glaze. I simply tried my own version with rapadura. I ground up the rapadura I had even smaller; you want it fine, like powder. Then pour in some water or milk. Don’t use too much at a time. Pour a little, and stir it in to see what the consistency is like. Then pour a little more if you need to. I used water; I think milk would have worked better, but if water’s all you’ve got, it definitely does the job. Once your glaze is a nice consistency, -smooth and thick, but runny enough to be glaze and not icing- either drizzle it on top of your fritters for a light frosting or dunk the whole fritter in for a more doughnut-like coat of glaze.

If the rapadura isn’t ground small enough, there will be unsightly little balls in your glaze that aren’t appetizing at all. But if you do it right, it should almost look like chocolate, and the resulting somewhat caramely sweet of the rapadura complements the apple in the fritters quite nicely.

So whether you are getting ready for a party, or simply wanting a quiet evening in with a yummy treat, and teacups all ready for coffee…I think fritters are a good choice.  You can order the ingredients for your fritters HERE for local pickup, or HERE to have them shipped directly to your door.


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