Recipe For Apple Fritters

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Apple Fritters Mexican

Apple Fritters Mexican


Recipe for: Bunuelos de Manzana – Apple Fritters

Serves 8


  • 2 pounds tart apples, such as Granny Smith or Crispin (about 4 large)
  • ¼ cup unsalted butter
  • 2 tablespoons sugar
  • 1 teaspoon freshly ground canela
  • 3 tablespoons brandy (optional)


  • 3 eggs, at room temperature
  • ¾ cup sparkling apple cider or light beer
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil
  • 1½ cups all-purpose flour
  • 1½ tablespoons sugar
  • vegetable oil, for frying
  • confectioner’s sugar, for dusting


TO MAKE THE APPLES, preheat the oven to 350°F

  1. Lightly butter a baking sheet
  2. Peel and core the apples
  3. Cut into slices about ¼ inch thick and place on the baking sheet
  4. Dollop a little butter on top of the apples
  5. Mix the sugar with the canela and sprinkle on top of the apples
  6. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes
  7. You should be able to poke a knife through easily
  8. Place on a wire rack and let cool completely, 30 to 40 minutes
  9. Meanwhile, prepare the batter

TO MAKE THE BATTER, separate the eggs, making sure you don’t get any of the yolks in the whites

  1. Mix the yolks with the cider, salt, and vegetable oil
  2. Gradually whisk in the flour by hand
  3. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar
  4. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total
  5. Carefully fold into the egg-yolk mixture
  6. Set aside until the apples are cool
  7. This mixture shouldn’t be prepared more than an hour before using
  8. Pour the oil into a deep-sided pan to a depth of about 2 inches and heat to 375°F
  9. If you don’t have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff
  10. Dip the apples into the batter and lift to remove the excess
  11. Slide into the hot oil and fry in batches until golden brown on both sides, about 2 minutes, then drain on paper bags or paper towels
  12. Test the oil between batches, because the temperature may drop
  13. Let cool for 5 minutes, sift confectioner’s sugar on top, and enjoy

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