Apple and Walnut Fritters
Apple and Walnut Fritters in a pan with a really very quick batter based on a smooth and aromatic batter to make in a stir. When Fall arrives it is inevitable for me not to make recipes with apples, and pancakes always bring such joy. The versions you can find in the blog are endless starting from classic to high ones with ricotta cheese that you loved. I have enriched today’s Fritters with chopped walnuts to give them an even more autumnal taste and maybe you can add those ingredients that taste of this season to you such as raisins but also hazelnuts instead of walnuts. They have a fairly liquid dough so they have to be fried but alternatively you can bake them in the oven with some variations but still very good. Let’s see how to make Apple and Walnut Fritters you will see one pulls the other.
Ingredients for Apple and Walnut Fritters
- 200g (1 2/3 cups) all-purpose flour
- 250ml (1 cup) milk
- 1 whole egg
- 1 egg white
- 60g (1/2 cup) walnuts
- 3 medium apples (Golden Delicious)
- 80g (1/3 cup) granulated sugar
- Vegetable oil for frying, as needed
- Powdered sugar (icing sugar in) for dusting, as needed
- 1 pinch of salt
- Juice of half a lemon
How to make Apple and Walnut Fritters:
- Finely blend the walnuts and set aside.
- Cut the apples into cubes and place them in a bowl. Add a few drops of lemon juice to prevent browning.
- In a large bowl, combine the egg, milk, oil, sugar, and flour. Whisk everything together until well blended.
- In a separate clean bowl, add the egg white and a pinch of salt. Whip to stiff peaks.
- Gently fold the whipped egg white into the flour and egg mixture using a spatula, being careful not to deflate the mixture.
- Add the blended walnuts and diced apples to the batter, again folding gently with a spatula.
- Heat oil for frying to 155°C (310°F). The oil should not be too hot, or the pancakes won’t cook properly inside.
- Using a spoon, drop small amounts of batter into the oil.
- Fry until golden brown on one side, then flip and cook the other side.
- Once the pancakes are golden all over, remove them from the oil and drain on paper towels.
- Allow the pancakes to cool slightly before serving.
- Dust with powdered sugar (optional) and enjoy!
Bon Appétit!
