I tried to use some of my porchful of apples as fritters yesterday.
I remember my mother making them and I think she used just flour and water for the batter.
I had 2 problems. Making the batter stick to the apple slices and not run off as you put them into the fat. Getting the texture right,crispy batter and soft apple.
One mistake I didn't make this time was using the chip basket and finding the fritter embedded in the wires.
If you don't get things right the filling bubbles out (this is even worse with cheese fritters).
Has anyone made them sucessfully? How runny do you make the batter? Do you fry in a frying pan or saucepan?


'Capfuls, hatfuls, little heaps under the bed' (and the mice get them if we put them in the garage, so we can't get into the porch between October and December)