Apple Fritters

Hello food lovers,

Autumn is gently arriving and autumn means apple desserts. ;-)

Personally I love apple-based pastries and I really enjoy combining them with cinnamon and vanilla.

Here is an apple fritter recipe served with a vanilla cream.

Let's go! :-)

For 12 apple fritters, you will need:

Fritters

- 180gr whole milk

- 20gr butter

- 1 egg yolk

- 75gr flour

- 1/2 tsp ground cinnamon

- 1 tsp vanilla paste

- 1gr baking powder

- 1 egg white

- 1 pinch of salt

- 6 Gala apples

- 70gr sugar

- 1 tbsp ground cinnamon

Vanilla Cream

- 100gr pastry cream mix

- 150gr water

- 150gr whole milk

- 1 tbsp vanilla paste

Fritters

To start, we are going to make the fritter batter.

In a bowl, melt 20gr of butter in the microwave at 600Watt for 30 seconds.

In a large bowl, pour 180gr of whole milk and the 20gr of melted butter.

Mix well with a whisk.

In two separate bowls, separate the white and the yolk of one egg.

Add the egg yolk to the milk/butter mixture and mix.

Set the egg white aside, we will need it later.

Add 75gr of flour, mix well to ensure there are no lumps.

Measure 1/2 tsp of ground cinnamon and add it to the mixture.

Add 1 tsp of vanilla paste.

Using the balance spoon, weigh 1gr of baking powder and mix everything well. The balance spoon is great for weighing small quantities! :-)

For the extra indulgent, you can add 1 tbsp of sugar to your mixture. ;-P

Mix everything together to get a smooth and homogeneous batter.

Cover the bowl with cling film and let the mixture rest at room temperature for about 15 minutes.

In the meantime, let's prepare the moulds.

I chose these donut moulds of 6.5 cm x 2 cm which are great for this fritter recipe. :-)

For our 12 fritters, I recommend using two moulds so you only need to do one bake. But feel free to use just one if you prefer. After all, 12 minutes of baking goes by fast! ;-)

Start by greasing the moulds with the release spray. This is essential when baking in non-stick or even silicone moulds. :-)

Now let's take care of the apples. I used Gala apples, they cook very well and are slightly sweet.

Cut the apples into slices about 1.5 cm thick.

Using a round 5 cm cookie cutter, cut out the apple slices so they fit into the mould.

Remove the core of the apple using a 2.5 cm round cookie cutter.

Place your apple slices into each cavity of the mould.

Preheat the oven to 200°C, fan-assisted.

In a jug, pour the egg white that we set aside earlier.

Add a pinch of salt then using an electric whisk, beat the egg white into stiff peaks.

Gently fold the beaten egg white into the previous mixture.

Be careful not to deflate the egg white, so I recommend folding with a spatula.

Pour the batter into a large jug, this will make filling the moulds easier.

Pour the fritter batter over the apples, distributing it across all 12 cavities.

Bake in the middle of the oven preheated to 200°C for about 12 minutes.

While our fritters are baking, let's prepare a sugar and cinnamon mixture for even more indulgence! ;-)

In a bowl mix 70gr of sugar and 1 tbsp of ground cinnamon.

After 12 minutes, remove the fritters from the oven (they should be nicely golden) and turn them out directly onto a cooling rack.

Dip them on each side in the sugar/cinnamon mixture and let them cool.

I love eating apple fritters with a vanilla cream.

Let me show you how to make a quick vanilla cream. ;-)

Vanilla Cream

In a large jug pour 100gr of pastry cream mix.

Add 150gr of very cold water and 150gr of whole milk.

Quick tip: For a nicely vanilla-flavoured cream, add 1 tbsp of vanilla paste to your mixture.

Using an electric whisk, whip the mixture until you get a smooth cream.

Cover your cream with cling film and place it in the fridge. When ready to serve, just give it a quick whisk to loosen it up for a lovely texture! :-)

The recipe is done, the apple fritters are ready to enjoy, warm or cold. ;-) They are the perfect comforting treat for this autumn!

They will keep for 1 to 2 days in a sealed container in the fridge.

I hope you enjoy them.

Wishing you a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.