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Ambrosia™ Apple Fritters (Frittelle di Mele)

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.


  • 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


  • 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 175℃ (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.


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