- For the sweet fritter batter:
- 1 1/4cups all-purpose (plain) flour
- 1teaspoon baking powder
- 2tablespoons superfine (caster) sugar
- 1cup whole (full-fat) milk
- 1 egg
- 1teaspoon vanilla extract
- For the apple fritters:
- 4 apples
- scant 1/2 cup rum or juice of 2 lemons, strained
- sunflower oil, for deep-frying
- 1 batch sweet fritter batter (recipe included)
- confectioners’ sugar, for dusting
For the fritter batter:
- Sift (sieve) the flour, baking powder, and sugar into a bowl. Beat together the milk, egg, and vanilla in a small bowl, then whisk this mixture gradually into the flour until you have a smooth batter.
For the apple fritters:
- Peel and core the apples, then cut into fairly thick slices, about 4–5 per apple, and sprinkle with the rum or lemon juice.
- Heat plenty of oil to 350°F/180°C in a large, deep skillet or frying pan, or until a drop of the batter turns golden brown in 20 seconds.
- Dip the apple slices in the batter, making sure they are evenly covered. Carefully place the apple slices into the skillet, a few at a time, and fry for 1–2 minutes on each side, or until light golden brown.
- Remove with a slotted spoon, drain on paper towels, and transfer to a warm serving dish. Dust with plenty of confectioners’ (icing) sugar.
- Pineapple, peach, pear, and other fruit fritters may be prepared in the same way.
This recipe was republished with permission from The Silver Spoon: Quick and Easy Italian Recipes (Phaidon, 2015); all recipes in this collection can be prepared in 30 minutes or less. This cookbook has been published in honor of the 10th anniversary of the publication in English of the iconic The Silver Spoon.