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Hi Bold Bakers!
Today’s recipe for Hanukkah Apple Fritters was written by Dee, one of our Bold Baking Network experts and founder of One Sarcastic Baker. Check out some of her other wonderful recipes she’s shared as part of the Bold Baking Network, like her Chocolate Tahini Cookies, Passover Cream Puffs, Spiced Apple Cake, and Hamantaschen Cookies!
Hanukkah is in the air, and it’s time to get frying!
Today, we will make the most delicious and unique Apple Fritters/sweet latkes for Hanukkah. These Hanukkah Apple Fritters are made by dipping fresh apples into a sweet (but not too sweet!) batter, then frying until golden brown.
For those of you who are not familiar with Hanukkah and its traditions, here is a short recap:
More than 2,000 years ago, the ruler of the Greek kingdom, Antiochus, wanted to impose his beliefs on the Jewish people living in Judea (known today as Israel.)
The Jews said thanks but no thanks — an answer Antiochus did not particularly like. So a great battle, led by the Maccabees, ensued. In the end, the Jewish people were victorious and regained control over the holy temple in Jerusalem.
It was then that a new problem arose: they had only enough oil to keep the menorah lit for one day. This was an issue because the menorah was one of the most critical ritual objects.
But a miracle happened, and the flame stayed alight for eight days until a new oil supply arrived.
Since then, people of the Jewish faith have celebrated this miracle by lighting a menorah (Chanukiah) for eight days while eating food that has been fried in oil!
Latkes and Sufganiyot ( jelly-filled donuts) are iconic foods related to Hanukkah. And I have an easy, fast, and unique fried recipe to satisfy your family in less than 30 minutes!
I love how easy and fast this Hanukkah Apple Fritters recipe is without losing any flavor or deliciousness. After all, grating potatoes for latkes and waiting for the donut dough to rise for eight nights in a row can be a bit too much!
Table Of Contents
- Ingredients
- Substitutions
- How To Make Apple Fritters
- Troubleshooting
- How To Store Apple Fritters
- Apple Fritters FAQs
Ingredients For Apple Fritters
- Medium Apples. I recommend Honey Crisp; they are firm to hold their shape during the frying process and have a lovely flavor.
- All-purpose Flour. I used bleached, but unbleached flour will work as well.
- Potato Starch. You can also use cornstarch, but make sure not to skip either potato or cornstarch! The starches will soak up a lot of the water from the apples and helps keep the fried batter crispy.
- Baking Powder. Baking powder is a secret ingredient for perfect frying batter — it helps draw the moisture to the surface, which makes your fried food crispy.
- Salt. Salt makes all the delicious flavors of this recipe pop!
- Ground Cinnamon. A lovely warm spice, cinnamon, and apples make the perfect pair.
- Buttermilk. The acidity in the buttermilk will help the apples keep their firm texture.
- Egg. At room temperature.
- Vegetable Oil for the batter and the frying. Make sure to use unflavored oil.
- Powdered Sugar. To dust the rings.
Substitutions For Hanukkah Apple Fritters
If you don’t have potato starch, you can substitute it with cornstarch. Otherwise, I would avoid making other changes.
How To Make Apple Fritters
Please read the instructions carefully before making this recipe; organization is key to the recipe’s success.
- Peel, slice, and core the apples, then place them in a pan lined with paper towels.
- Place the skillet with the oil over the stovetop on medium heat. While the oil is heating, mix the batter.
- Mix the flour, potato starch, baking powder, and salt in a large deep bowl.
- Mix the buttermilk, egg, and oil, then pour it over the dry ingredients. Mix to blend.
- Dip the apple rings into the batter and fry each side for about 45-60 seconds.
- Remove the apple fritters from the oil and place them on a plate lined with a paper towel.
- Dust with powdered sugar and serve while warm.
Troubleshooting Apple Fritters
Why are my apple fritters soggy?
Avoid using soft apples, like Macintosh or Red Delicious apples, when making fried apple fritters. Make sure to eat the fritters while they’re still fresh; they’ll get soggy when left to sit.
Why are my apple fritters oily?
If your apple fritters are too oily, your oil needs to be hotter. You’ll want your oil to be at about 350°F (170°C.) If you don’t have a thermometer, you can check if the oil is hot enough to fry by dipping the handle of a wooden spoon or wooden chopsticks into the oil — if the oil starts steadily bubbling, it is hot enough to fry.
Also, be sure not to crowd your pan. Crowding your pan makes the temperature of the oil drop, and your apple fritters won’t cook evenly.
Why did my apple fritters burn/cook too fast?
Your oil is too hot! Again, test your oil. It should be around 350°F (180°C.) You’ll know if your oil is too hot if it bubbles too vigorously when inserting a wooden spoon handle.
My apple fritter batter is too thick.
The longer the batter sits, the thicker it will get. It should not affect the results; don’t be tempted to add more liquid to your batter.
How Do I Store Apple Fritters?
The apple rings should be served and eaten immediately, but if you are frying a large amount or running a bit late, place the leftover Apple Fritters in a 300°F preheated oven for up to 45 minutes.
If left to cool, they will lose their freshness and get soggy. Leftover fritters can be refrigerated and then warmed in the oven, but note they will be better when fresh.
FAQs
What are the best apples for apple fritters?
Braeburns, Honey Crisp, and Granny Smith apples are the best apples to use when making Hanukkah Apple Fritters.
Can I double the recipe?
Yes, follow the exact instructions but double the ingredients.
Can I make Apple Fritters in advance?
No. You can prepare the ingredients, but the rings must be fried as soon as the batter is ready.
How can I tell if the oil is ready for frying?
The oil should be at 350°F (170°C). Or, some bubbles appear when you dip the handle of a wooden spoon into the pan.
The Bold Baking Network
Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators!
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Hanukkah Apple Fritters
Ingredients
- 2 cups (480 ml/16 fl oz) vegetable oil for frying
- ¾ cup (90 g/3 oz) all-purpose flour
- 3 tablespoons (30 g/1 oz) potato starch (or cornstarch)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (120 ml/4 fl oz) buttermilk at room temperature
- 1 large egg at room temperature
- 2 teaspoons vegetable oil
- 2 medium apples, peeled, cored, and sliced into ½” thick rings
- ¼ cup (30 g/1 oz) powdered sugar, for dusting
Instructions
- Pour the oil into a wide, large skillet and place over medium heat (about 350°F/180°C). Line a baking sheet with parchment paper.
- While the oil is warming, mix the flour, starch, baking powder, cinnamon, and salt in a large bowl.
- Mix the buttermilk, egg, and vegetable oil in a separate bowl, then pour the mixture into the flour mixture and blend.
- Dip the apple slices into the batter and fry each ring until golden brown on each side, about 45-60 seconds. Just do a few at a time to avoid overcrowding the pan.
- Remove from the heat and place on the baking sheet, and continue cooking off the rest.
- Allow cooling for about 5 minutes, then dust with powdered sugar and serve or place in the oven until ready to serve for up to two hours.
Hi Gemma.
What’s an egg substitute (excluding the egg replacer stuff) I could use for this recipe? My daughter is allergic.
Thanks very much
I recently made apple fritter doughnuts using someone else’s recipe. After frying them, they came out crispy and I let them cool before adding icing. I noticed that after sat for a few hours, they lost the crispiness, but they were still soft and moist. What can I do to keep them crispy? I used all purpose flour. Or is it expected for them to loose the crispyness after a while?