apple fritters

Think of these are everything you love about apple pie, but quicker and easier to make, and crispier to eat! Ambrosia™ apples’ heavenly honey notes in flavour and aroma are a lovely sweet filling, meaning that you don’t need to add any sugar to the batter – just an accent of cinnamon sugar on top to finish. Use gluten free flour if you’d prefer – just add an extra half tablespoon of baking powder to help with the puff of the batter.

Recipe supplied by Montague


Grab a medium bowl and splash in 2 cups of water and squeeze in the lemon juice, then leave the lemon half bobbing about in the bowl. Peel the apples, coring with a vegetable corer, then slice into 8mm-thick discs, and pop into the water while you make your batter.

In a second bowl, whisk together the flour, salt, baking powder and milk to a fine slurry, then allow to stand for 10 minutes to relax.

Heat 1cm’s worth of oil in a wide, heavy-based pan to 175C (you can test it by sploodging in a bit of batter, and the batter colours within 20 seconds). 

Pat the apple pieces dry, and then dunk them in the batter, letting any surplus run off, before popping them into the pan. Fry for 2-3 minutes per side, until golden brown. 

Meanwhile, prepare the cinnamon and sugar on a saucer, shaking about to distribute evenly. Scoop the golden fritters out of the oil, drain lightly on the kitchen towel, then toss in the cinnamon sugar while they’re still hot. 

Serve warm.  

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