Apple fritters

Apple fritters

The Sugar Hit!
Chris Middleton

Nothing says party like a fritter – especially this mega-batch of sturdy, puffy, apple-filled wonders. These are perfect to make for any time you have a bunch of people at your place, just hanging out. Whether you’re watching the cricket, the Super Bowl, the Oscars or the northern lights, I can think of no nicer thing to eat than a munchy, sugar-crusted fritter. But you should definitely wait until you have a crowd over. I say this because I feel that, unless you have a bunch of close friends who will hoover these up (with absolute joy – they’re amazing), then you should not make them. It would be far too dangerous to have a batch all to yourself.


Quantity Ingredient
450g plain flour
55g caster sugar, plus extra for coating
1 tablespoon dry active yeast
pinch salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla bean paste
250ml milk
2 eggs
2 apples
grapeseed or canola oil, for deep-frying


  1. Put all the ingredients, except the apples and oil, in the bowl of a stand mixer fitted with the dough hook. Beat on low speed until the mixture comes together as a thick, sticky dough.
  2. Peel and chop the apples into small, 1 cm dice, then add them to the dough, stirring to incorporate – don’t worry if it seems like the dough isn’t holding them. Cover the bowl with plastic wrap and set aside to rise for an hour, or until doubled in size.
  3. When the dough has risen, fill a deep saucepan over medium heat with about 5 cm oil. Heat the oil to 160°C – if a small piece of fritter dough rises to the surface and starts bubbling gently in the oil when you drop it in, the oil is hot enough. Take any old spoon and scoop generous portions of the dough into the oil, about 3 or 4 at a time. Fry for 1–2 minutes on each side, or until golden brown and cooked through. Transfer to a wire rack over some paper towel, to drain.
  4. When all the fritters are cooked, toss them a few at a time in a bowl of caster sugar to coat.


  • … is the funnest! But it’s also, obviously, not something that you want to muck around with. My tips for deep-frying are as follows:

    Pick a heavy, sturdy pan to deep-fry in

    Use an oil with a high smoke-point, such as canola or grapeseed

    Put your pan on a burner at the back of the stove, not the front

    Make sure any handles aren’t hanging over the side of the work surface

    Invest in a thermometer to measure the temperature of the oil

    Never fill your pan more than a third full of oil

    Leave the oil to cool completely before disposing of it

    Use common sense!
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