Thursday, 10 November 2011

Brunch: Cardamom Apple Fritters

Following last weeks brunch mishap, these apple fritters were happening. Not in the cool, hip sense, but as in "They will be made. They will be consumed. They will be enjoyed"

Nothing was going to stop me.

Unlike a lot of apple fritter recipes, these aren't deep fried. I know a lot of people don't like vast quantities of hot oil and I certainly didn't want to messing around with that in the morning but I found that just less than a centimetre of hot oil in a frying pan works just as well without that stomach turning fear of a huge pan of the stuff!

The cardamom adds a delicious, fragrant citrussy note to these making them even more delicious. Who would have thought that was possible!


135gr self-raising flour
40gr golden caster sugar
Seeds of one large cardamom pod, ground in a pestle and mortar
Small pinch of salt
1 egg
80 ml milk, any type
2 medium sized eating apples, cored and diced

Oil for frying
Icing sugar mixed with a little milk or water to form a glaze


1, Take a frying pan add in just under a centimetre of vegetable oil. Turn the heat up to medium to preheat whilst you make your fritters
2, In a bowl, sift in the flour, sugar, cardamom and salt and mix together with a whisk to keep it light and airy.
3, Beat in the egg and milk and you should have a thick sticky dough.
4, Add in the apple and stir until all the apple pieces are covered evenly.
5, Test the oil by gently dropping in one piece of coated apple. It should bubble and float to the top when it is hot enough.
6, Fry the fritters by scooping tablespoons of the appley batter and placing in the hot oil. The closer you are to the oil when you drop in the batter, the chances of it splashing are lowered. Do this in batches of 4-5. Don't be tempted to add loads in even if you have space, it will lower the temperature of the oil and you'll be heading for greasy fritters. Crisp on the outside/fluffy in the middle is what we're after
7, When they are golden brown and cooked through, remove from the oil and drain on kitchen paper. Enjoy hot sprinkled with icing sugar.


  1. Wow that looks delicious. I really can't imagine myself making these in the mornings but, actually, if I weigh out the dry ingredients the night before and do this on a weekend morning, it would be wonderful!

  2. I haven't eaten a fritter in far too long. These sound ideal. Love the idea of using cardamom with the apple.

  3. yummy looking flavours looks wonderful