Apple Fritters with Cinnamon Custard

  • Apple Fritters with Cinnamon Custard

Apple Fritters with Cinnamon Custard


Photo:  Chris Skelton "The Dominion"

(serves 4-6)

Warm Cinnamon Custard is a delightful add-on to the fritters but do not be afraid of whipped cream and vanilla ice cream as additions as well.


700g-730g (4) apples (peeled, cored, halved and cut into 1cm thick rings)

65ml (1/4 cup) lemon juice

30g (3 tbsp) castor sugar

4g (1 tbsp) cinnamon

150g( 1 cup + 1 ½ tbsp) flour

1/8 tsp salt

2 eggs (separated)

250ml (1 cup) milk

oil for deep-frying

Cinnamon Custard


To prevent apple rings from browning place apple rings into a bowl. Pour lemon juice over apple rings and toss to combine. Place apple rings into a sieve set over a bowl to drain residue lemon juice.

To make cinnamon sugar: Into a small bowl place castor sugar and cinnamon. Mix together.

To make batter: Into a medium-sized bowl sift flour and salt. Make a well in the centre.

Into a second small bowl place egg yolks and milk and lightly whisk together just to combine. Pour into well, created in flour, and whisk slowly incorporating flour until all flour is combined and batter is smooth.

Cover and set batter aside at room temperature for 15 minutes.

Pour oil into a medium-sized, high-sided pot to two-thirds full, place over a medium-high heat and heat until hot. (Alternatively use a deep fryer and follow manufacturer's instructions.) Test temperature of oil by dropping a drop of batter into oil. If it rises to the top of the oil, the oil is hot enough to deep-fry.

Place egg whites into a small bowl and whisk until stiff. Add half to the batter and fold until just combined. Add remaining egg whites and gently fold until just combined.

Using tongs dip apple slices, one at a time, into batter and immediately place into hot oil. Cook a few at a time. Cook for 2 minutes, then turn apple slices over and cook for a further 1-2 minutes or until golden brown and apple is tender. Line a tray with paper towels and transfer cooked apple slices to tray to drain. Sprinkle with cinnamon sugar.

Serve with warm Cinnamon Custard.

(Fritters are best eaten freshly cooked but if you wish as you cook apple fritters in batches, place onto a low-sided tray and into a preheated oven (120°) to keep warm. They will hold well for 15-20 minutes in the oven. Dip in cinnamon sugar to serve.)

Cinnamon Custard

(makes 475ml)


2 egg yolks

40g (4 tbsp) castor sugar

1 tsp cinnamon

1/2 tsp vanilla essence

7g (1 tbsp) cornflour

500ml (2 cups) milk


Place egg yolks and sugar into a small bowl and whisk until light and well combined.

Sift cinnamon and cornflour onto egg mixture, add milk and lightly whisk to combine. Transfer to a heavy-based saucepan set over a low heat and stir until just below boiling point and custard is thick and smooth.

Serve warm with Apple Fritters. {If you wish cool and to reheat: Place custard into a heavy-based saucepan set over a low heat, preferably on a SimmerMat and continue to stir until warm.}