Apple Fritters

by Chef Laura Frankel, LaurasKosherKitchen


This addicting fritter has a long, what I call, hang time. That means they will stay crispy for a long time. The secret is rice flour. Rice flour makes batters and coatings very crispy and light.

This tempura style batter further maintains its lightness by being whisked over a bowl of ice water which keeps the batter from being too heavy and the gluten from activating in the flour, as well as the addition of carbonated water. The batter can be whisked together and held over the ice water for several hours.


3/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon baking powder
1 egg
cup cold soda/seltzer water
1 pound apples (about 3 large apples) I prefer granny Smith for this recipe
1 1/2 cup canola oil
1/2 cup granulated sugar
1 teaspoons ground cinnamon


Over a bowl of ice water, whisk the flour, egg and 1/3 of the water in a mixing bowl. Add the remaining water and whisk until fully incorporated.

Cut the apples into julienne (long thin slices). Add them to the batter and stir to combine.

Heat the oil to 375. Use 2 forks to lift a small amount of apples and gently place them in the hot oil. Distribute the apples until they are spread out (they will cook evenly this way). Turn the fritter to brown on the other side.

Mix the cinnamon and sugar together and set aside.

Remove the fritters and drain on paper towels, and transfer them to a rack. Sprinkle them with cinnamon and sugar


Recipes: Desserts, Fritters, Apples, Parve, Kosher

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