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Apple fritters


  • Peel, core and finely slice the apples into rounds. Then toss the apple with 3 tbsp caster sugar, the cinnamon and Frangelica until well coated. Set aside for up to 1 hour. (Not more than this, as the apples might soften too much.)
  • At the same time, whisk the flours with the beer, milk, egg yolk, 25 ml oil, a good pinch of sugar and the salt until smooth. Then pour through a fine sieve and set aside for up to 1 hour.
  • When ready, heat oil in a wok (or large heavy-bottomed pot) to 180°C.
  • Dip the apple slices in the batter and then fry until golden and crispy, being careful not to overcrowd. Drain well on kitchen paper towels.
  • Arrange the fritters on a large plate (or individual plates) and serve with a dollop of cream on top.


  • 3 large Granny Smith apples
  • 4 tbsp caster sugar
  • 2 good pinches ground cinnamon
  • 60 ml Frangelica
  • 200 gm plain flour
  • 50 gm potato flour
  • 300 ml beer
  • 250 ml milk
  • 1 egg yolk
  • vegetable or canola oil
  • a good pinch of sea salt
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm