Ambrosia™ Apple Fritters (Frittelle di Mele)
Servings: 4 people
Think of these are everything you love about apple pie, but quicker and easier to make, and crispier to eat! Ambrosia™ apples’ heavenly honey notes in flavour and aroma are a lovely sweet filling, meaning that you don’t need to add any sugar to the batter – just an accent of cinnamon sugar on top to finish. Use gluten free flour if you’d prefer – just add an extra half tablespoon of baking powder to help with the puff of the batter.
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Ingredients
- 5 Ambrosia™ apples
- Juice of half a lemon
- 1 ½ cups plain flour
- 1 tsp salt flakes
- ½ tbsp baking powder
- 1 ½ cups milk
- Neutral oil for frying I like grapeseed or rice bran
- 2 tbsp caster sugar
- ½ tsp ground cinnamon
Instructions
- Grab a medium bowl and splash in 2 cups of water and squeeze in the lemon juice, then leave the lemon half bobbing about in the bowl. Peel the apples, coring with a vegetable corer, then slice into 8mm-thick discs, and pop into the water while you make your batter.
- In a second bowl, whisk together the flour, salt, baking powder and milk to a fine slurry, then allow to stand for 10 minutes to relax.
- Heat 1cm’s worth of oil in a wide, heavy-based pan to 175C (you can test it by sploodging in a bit of batter, and the batter colours within 20 seconds).
- Pat the apple pieces dry, and then dunk them in the batter, letting any surplus run off, before popping them into the pan. Fry for 2-3 minutes per side, until golden brown.
- Meanwhile, prepare the cinnamon and sugar on a saucer, shaking about to distribute evenly. Scoop the golden fritters out of the oil, drain lightly on kitchen towel, then toss in the cinnamon sugar while they’re still hot.
- Serve warm.
Notes
Alice is a proud Montague Ambassador. Learn more about Montague Ambrosia™apples here.
You might also like to try my Ambrosia™ apple & honey salsa with grilled haloumi!
