Apple Cider Fritters - Favorite Apple Recipes (2024)

FAQs

What is the best apple for apple cider? ›

Most apples can be used in creating flavorful hard cider, but there are a few specific varieties that work best as cider apples. Galas, Gravensteins, Newtown Pippins, Rome Beauties and Winesaps are a few common varieties that can add amazing nuances and depth to hard cider.

Apple fritters are best enjoyed fresh, and since they're so quick to make, I recommend whipping up a fresh batch when the mood strikes. Why are they soggy? Soggy apple fritters are typically the result of oil that isn't hot enough. This is why a candy thermometer is so important!

To make them really crispy, I prefer to fry them until they are dark brown not just golden brown. Cool fritters on a wire rack. If you place them on a paper towel, they will absorb the moisture and the bottoms will be soggy. I recommend using a smaller Dutch oven for frying fritters.

An apple fritter is a batter-based, deep-fried pastry made with flour, eggs, sugar, cinnamon, apples and a few other basic pastry ingredients. They can be made with apple rings (apples whose core has been removed) or chopped apples. When made with rings, your fritters will resemble the donut shape you see here.

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It's incredible served hot or cold, especially with a pour of bourbon!

Combine classic warming spices like clove, allspice and cinnamon in your cider for an especially autumnal treat.

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.

Batter is also used to coat fruit for fritters.

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.

Effects and Benefits

The effects of the Apple Fritter strain are well-regarded by cannabis enthusiasts. This hybrid strain offers a balanced high that combines relaxation with a euphoric and uplifting experience. Users often report feelings of blissful happiness, accompanied by a sense of calm and tranquility.

We have used blends of “Liberty”, “Cortland”, “Granny Smith”, “Stayman”, “Macintosh”, Winesap”, “Fuji”, “Esopus Spitzenburg”, “Lady”, Smokehouse”, “Golden Russet”, and “Dolgo Crab Apple”. Every growing season is unique and the apples from the same apple tree can taste slightly different from season-to-season.

Apples grown for cider should be picked at maximal ripeness. For many varieties, especially the European cider varieties, this means waiting until the apples drop to the ground. For others, this means waiting until the flavor and sugar peaks, a point at which the apple is often soft and reeking of ripe aromas.

The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.