Fry

Apple Fritters (Frittelle di Mele)

by:
January 21, 2016
4
2 Ratings
Apple Fritters (Frittelle di Mele)
Photo by Emiko
  • Makes 10 to 12 fritters
Author Notes

Apple fritters are popular all over northern Italy, particularly for Carnevale time in February. I've adapted this recipe from an Ada Boni recipe, in Regional Italian Cooking, originally part of the “Gran Fritto” or fry up from Emilia-Romagna. Her recipe calls for only 3 tablespoons of flour, but I found that resulted in fritters that were too soggy and oily. About double the amount of flour makes fritters that are crisp and not oily and that stand up over time. These are even delicious cold, but you can keep them warm in a very low oven. —Emiko

What You'll Need
Ingredients
  • 1 large (60 gram) egg, separated
  • 1/2 cup (65 grams) flour
  • 1/2 cup (125 milliliters) milk
  • 1 pinch salt
  • 2 apples
  • Vegetable oil, for frying
  • Confectioners sugar, for dusting
Directions
  1. Prepare the batter 30 minutes before you need to use. Beat the egg yolk with the flour and slowly add the milk to create a fluid, smooth mixture rather like pancake batter. Add a pinch of salt and let the mixture rest for 30 minutes. In the meantime prepare the apples by peeling, coring, and slicing into 1/3-inch-thick rounds.
  2. When ready to fry, beat the egg white until stiff and fold it into the batter carefully.
  3. Heat a saucepan that can easily fit 3 to 4 apple rounds with about 1 1/2 inches of vegetable oil (you want the apple slices to float) over medium-high heat. Test the heat of the oil by dropping a blob of batter into it. It should begin to sizzle immediately. Dip the apple rounds into the batter and drop into the hot oil. Cook on both sides until deep golden-brown, about 1 minute total. Cook no more than 3 to 4 rounds at a time.
  4. Drain on paper towels, then dust with confectioners' sugar. Serve warm if possible (but these are also good cold).
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2 Reviews

Nadia
Nadia February 2, 2016
In your photos they look crispy. I followed your recipe and noticed your note on how you modified the recipe but with 1/2 cup flour still ended up with fritters that are slightly soggy.
 
Emiko
Emiko February 2, 2016
They were crisp but also soft inside! But I have to admit, it took a couple of tests (as noted) and I've just read up a little about soggy fritters. I found out that patting them dry can really help as the liquid that comes out of the apples as they cook tends to lend themselves to getting soggy. Some like to dust their apples in flour, which will absorb this excess liquid (I haven't tried this). Finally, you should eat them hot as as soon as possible! Letting them sit too long can contribute to sogginess too. Hope this helps!