I use a same volume of ‘Flour’ and ‘Egg & Water mixture’ to make Tempura batter. For Fritter batter, I do the same. It’s easy to remember. Today I used Milk instead of Water and added a little Sugar. You can use the same batter for other fruit fritters, however, you need to coat the fruit with Flour if they are wet, such as Pineapple.


4 Servings


2 Granny Smith Apples *OR other Cooking Apples
Flour for coating *optional
Oil for frying *I used Sunflower Oil
1 tablespoon Caster Sugar
1/8 to 1/4 teaspoon Ground Cinnamon

1/2 cup Self-Raising Flour
1 Egg *read ‘Method 1’
Milk *enough to make 1/2 cup with the Egg
1 tablespoon Caster Sugar
1/4 teaspoon Salt

  1. Combine all the Batter ingredients in a bowl. If the batter is too thick, add extra 1-2 teaspoons Milk. *Note: Batter can be made without Egg. You can use Milk only.
  2. Peel Apples and slice into 1cm thick rings. Remove cores using a small knife OR apple corer if you have it. Lightly coat the Apple rings with Flour, but it is optional.
  3. Heat deep enough Oil, 2cm should be enough, in a frying pan over medium low heat.
  4. Dip an Apple ring in the batter, place in the Oil, repeat with 3 to 4 more rings, and fry them until the bottom side is nicely browned. Turn them over and fry the other side until nicely browned. Transfer to a large plate lined with paper towel. Repeat until all Apple rings are fried.
  5. Combine 1 tablespoon Caster Sugar and Ground Cinnamon, and sprinkle it over the Apple Fritters. Enjoy as they are, OR with Cream, Ice Cream, etc.