Apple Fritters (Irish)
Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis Irish version goes for drama with thick apple rings instead of chopped fruit, each slice getting its own crispy beer-batter-style coating.
The batter rests for an hour to develop structure, then fluffy beaten egg whites fold in right before frying.
Hot oil transforms each ring into a golden, puffy package with tender apple inside and shatteringly crisp edges outside.
Finish with granulated sugar and a squeeze of fresh lemon to balance the richness.
Pro Tips
- Let the batter rest at room temperature for the full hour so the flour hydrates and creates a lighter coating
- Cut apple slices a generous quarter to half inch thick so they stay firm during frying
- Heat oil to 350-360°F and maintain that temperature between batches for consistent results
- Serve immediately after frying; these lose their magic crispness as they sit
Ingredients
Directions
Make batter at least an hour before required, using following method. Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand.
Just before using, beat the egg whites until stiff but not dry. Fold into batter mix. Peel, core and slice apples (slices about ¼ ½ inch thick). Dip into batter and deep fry in very hot oil (175-180C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice.
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