How to make Dutch Apple Fritters

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

Peel the apples and slice them into 12 mm thick slices.

Remove the core using a 20 or 25 mm cutter.

Place the apple slices on a plate with two layers of kitchen paper and cover with two more layers of paper.

Store the apples in the refrigerator overnight to remove moisture.

Prepare cinnamon sugar by mixing sugar with 2% cinnamon and pouring it gently to avoid a mess.

Spread 10 sheets of puff pastry on the kitchen table and let them defrost for a few minutes.

Wet one side of the puff pastry with a brush to help stick the top layer to the bottom layer.

Place an apple slice in the middle of the puff pastry and add cinnamon sugar inside the hole.

Drape another sheet of puff pastry over the apple and gently press around the apple to seal it.

Cut the fritter using a cutter, ensuring the apple is centered.

Squeeze the puff pastry to remove any trapped air to prevent leaking during frying.

Check for holes in the puff pastry and seal them if necessary.

Heat the frying pan to 180 degrees Celsius and check the temperature with a thermometer.

Fry two fritters at a time to maintain oil temperature, frying for about five to six minutes until golden brown.

Flip the fritters when one side is golden brown and let the other side bake.

Remove the fritters from the oil and let them drain for one minute.

Clean the oil with a tea strainer if any cinnamon sugar leaks out during frying.

Roll the fritters in cinnamon sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens