Apple Fritters Recipe | Donut Recipe - Deliciously Seasoned (2024)

FAQs

Why are my homemade apple fritters soggy? ›

Why are my apple fritters soggy? This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy.

You can use either baking powder or yeast. They are usually sold as street food but they are now being made and sold in bakeries. In this recipe, we are going to learn how to make Zambian Fritters -Vitumbuwa with both yeast and baking powder.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Yes, you can! Make sure to cool the fritters completely before freezing. Fritters can be stored in an air-tight, freezer-safe container for up to three months. When you're ready to reheat your fritters, we recommend you either toast them in a toaster oven or a sauté pan.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice. Apple fritters are deep fried in fat. A medium sized apple fritter contains approximately 17 grams of fat (almost half the fat from saturated fat) and 450 calories.

If your zucchini fritters are falling apart, it's likely because the batter was too wet or the fritters are sticking to the skillet. Make sure you thoroughly dry your zucchini before preparing the batter so the binding agents (flour, egg, and breadcrumbs) can hold the fritters together.

If the batter contains too much raising agent, this may result in a cake rising too quickly. Reduce the amount of raising agent.

No, all three of them are leavening agents and are used differently in baking. While baking soda and baking powder are mostly used to make cakes and desserts, yeast is used to make breads. You can never use all three of them in making one product.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Does baking soda make fritters crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

If the oil gets too hot, the fritters burn before they cook on the inside. If the oil is too cool, the fritters absorb all the oil and end up soggy. Use a probe thermometer to monitor the temperature while cooking and let the oil heat back up between frying batches of fritters.

How to Store Apple Fritters. Wherever you keep these apple fritters, make sure to store them in an airtight container so they don't dry out. They will last 2 days at room temperature, 1 week in the fridge, and 2-3 months in the freezer.

You can store the cooled apple fritters in an airtight container at room temperature for about two days, in the refrigerator for up to a week, or in the freezer for up to three months.

Use a crispy batter or coating.

A crispy coating will seal in moisture and prevent food sogginess. You can use a variety of coatings, including flour, cornmeal, panko, or breadcrumbs, depending on your preferences.

Best tips for apple fritters:

Use two spoons to drop the batter into the oil and spread gently. If you drop a scoop of batter into the oil, the outside will be crispy and the center will be raw. To make them really crispy, I prefer to fry them until they are dark brown not just golden brown.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.