Apple Fritters

These quick apple fritters are perfect when you are craving something dessert-y but not complicated! 


  • 3 large apples, peeled and chopped into small chunks
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of brown sugar
  • 1 cup of oil (or enough to be 3cm high from the bottom of the pot you’re using)


  • 1 cup of plain flour, sifted (you could also do a mix of plain and rice flour too if you have it on hand or want more crunch to your batter)
  • 2 teaspoons of baking powder
  • ¾ cup of any milk or cold sparkling water (both options work!)
Cinnamon Sugar
  • ½ cup of caster sugar
  • 2 teaspoons of ground cinnamon

Watch the process



  1. Make your batter by whisking the flour, baking powder and milk together, until you get a runny pancake batter consistency. Set aside to rest whilst you prepare the apples.
  2. Peel and core the apples and then cut them up into small bite sized chunks.
  3. Place into a small saucepan with the cinnamon and brown sugar and cook on medium high for 5 minutes or until the sugar has dissolved and the apples are slightly soft.
  4. Take off the heat and transfer the apple mixture into your bowl with the batter and fold through.
  5. Heat a small pot with your oil for about 3 minutes. 
  6. Whilst the oil is heating, make the cinnamon sugar mixture by combining the caster sugar and cinnamon in a bowl.
  7. Dip the end of a chopstick into the oil and if bubbles start to form around the chopstick immediately, your oil is ready to fry.
  8. Scoop a heaped tablespoon worth of the batter, I use a small ladle to do this and gently drop the mixture into the oil.
  9. Allow to fry for 1 minute or so until golden and then flip over to the other side to cook until golden brown.
  10. Remove with a slotted spoon and place on a paper towel lined plate to drain off the excess oil.
  11. Place your fritter into the bowl of cinnamon sugar and toss until fully covered. Shake off any excess and place onto the plate to serve.
  12. Serve with vanilla ice cream or eat on its own immediately.

If you’re making this for a dinner party and want to make this ahead of time, I would make the batter beforehand and then fry these up 15 minutes before serving.

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