Recipe by ABBY9
"My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable oil for deep-frying
1 1/2 cups
apples - peeled, cored and chopped
Yummy! I replaced the white flour with Whole wheat pastry flour,Milk for skim milk,Splenda for the sugar & used egg beater's in place of the egg's.replaced applesauce(homade-no sugar with cinnamon) for the oil in the batter,Added 1 Tsp cinnamon to the batter.I grated 2 large honey crisp apple's (skins on) into the batter.Put the cinnamon/splenda mixture in a brown bag, placed the fritters in the bag & shook to coat.I also used my small cookie dough scoop to put them into the hot oil.Worked perfectly!They poofed out very well.A very nice size to handle for adult's & kid's.Very quick and super easy!Slightly crisp on the outside,moist,tender and fluffy on the inside.Great morning treat while we went on our Autumn walk!Great with Coffee!My kid's loved them.No leftover's,Alway a bonus! I will be making these again! I am thinking of trying pumpkin next time!YUM!!Thanks for a great recipe :)
These weren't flat enough- they were more like dumplings. Next time I'll try piping the batter into the oil to try to get it flatter.
The batter wasn't sweet enough for my taste. The end result was more like a puffy, savory, scone. Next time I'll add a lot more sugar to the batter and glaze them.
The apple to batter ratio was too high. The apple pieces burnt in the oil. I'm going to double the batter next time.
I used Braeburn apples and added cinnamon to the batter, and they were very tasty when tossed with cinnamon and sugar. I dusted half of the batch with powdered sugar, but I prefer them dusted with cinnamon and sugar. It's a good idea to drop small spoonfuls of the batter into the oil because the fritters will expand, and they will retain too much oil (and will be soggy) if they're too big.
This is a wonderful recipe. The batter turns out nice and poofy. I did realize soon that I needed to drop the temperature on my oil, but once through that firs test batch, I had no problems. I was lazy and used my Chop Wizard, leaving the skins on, but this is a really great way to wake up.
Amazing with a little tweaking. I cut the apples in very, very tiny pieces. I doubled the batter, but not the apples. I doubled the sugar and added 2 tsp. of cinnamon. Drop by tablespoon or even teaspoon, depending on how large you want them. They puff up quite a bit. Do NOT make them too large or the center will still be raw. I also found that 375 was a bit too warm, I cooked them @ 350. They came out amazingly, way better than the fair! You actually get little pieces of apple in every bite! They were wicked easy to make! Thank you for sharing this wonderful recipe. These will be a treat for my family for a long time.
Very Good. Used applesauce in place of the oil in the batter to cut the grease.
These are fabulous! I added cinnamon to the batter as suggested and made a simple glaze to top them with. They are best after sitting for awhile to crisp over!
Awesome! A little splash of vanilla extract and the batter taste like a dessert crepe. I had cut up the apples like fries...mmm apple fry fritters....yumm!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Apple Fritters
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 44
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make warm, crisp apple fritters from scratch.
See how to make apple muffins with a crumbly cinnamon topping.
Watch how to bake a batch of apple muffins for breakfast or dessert.