Apple and Buttermilk Fritters

In the crazy day that was yesterday I seemed to relocate my cooking mojo. It had seriously been lost for the better part of gee, the last two months?

The highlight were these delectable balls of sugary appley lemony cinnamony goodness. Emma Knowles, you have so much to answer for, particularly the kilos I gained by vacuuming these down until my head right near fell off. Into the bowl of cinnamon sugar. Which, you know, if your head was going to randomly fall off, a bowl of cinnamon sugar strikes me as a mighty good place to fall.

Apple and Buttermilk Fritters
Emma Knowles, Australian Gourmet Traveller, June 2010

  • 250g plain flour
  • 50g caster sugar
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • Finely grated rind of one lemon
  • 250ml buttermilk
  • 2 eggs, separated
  • 2 apples, coarsely grated
  • Vegetable oil for deep frying
  • Maple syrup (optional – we didn’t use it)

Cinnamon Sugar

  • 330g caster sugar
  • 3 tsp cinnamon
  1. Combine the flour, sugar, baking powder, cinnamon and lemon rind in a bowl
  2. Add the buttermilk and egg yolks and stir until smooth (it will be a thick batter)
  3. Stir through the grated apple then leave to rest at room temperature for 30 minutes
  4. For the cinnamon sugar, mix the sugar and cinnamon together in a bowl and then spread onto a tray (I didn’t do this bit, just tossing the donuts in the bowl as they were done)
  5. Whisk egg whites with a pinch of salt until firm peaks form then fold 1/3 of them into the apple mixture to lighten. The fold in remaining whites
  6. Heat the oil to 180C 
  7. Spoon rough quenelles (pfft, as if I did this, just dropping teaspoons of the mix instead – in varying sizes depending on my mood) into the hot oil, turning occasionally until golden and cooked through (about 2-3 minutes)
  8. Drain with a metal sieve, toss in cinnamon sugar and if you are an Elf serve with maple syrup. 
  9. Proceed to eat until your pants don’t fit or your head falls off.