Canadian Apple Fritters – a delicious recipe with eggs, sugar, dry white wine, apple juice, salt, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk the egg and the sugar in a mixing bowl until foamy and slightly thickened, about 5 minutes. Add the wine, apple juice, salt, lemon and orange zests and mix thoroughly. Add the flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour.Combine the apple wedges and the batter. Coat the fruit gently but thoroughly with batter.
2
Pour oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350u00b0 F on a deep-frying thermometer.
3
To make the fritters, use a large spoon to scoop up about four apple wedges and use another spoon to push the mixture gently into the oil. Continue adding fritters to the hot oil, but do not overcrowd.
4
Deep fry until light golden brown, about 5 minutes. Drain the fritters on absorbent towels. Repeat with the remaining fruit and batter. It is best to serve fritters immediately, but if necessary, they may be kept warm in a 200u00b0 F oven while finishing the remaining fritters; leave uncovered to keep fritters crisp.Dust lightly with confectioner's sugar and serve with whipped cream.
833
kcal
Calories
27
g
Fat
131
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 large eggs, 2 tablespoons sugar, 3/4 cup dry white wine, 1 cup apple juice, and more.
Yes, Canadian Apple Fritters falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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