These Apple Donuts are the perfect autumn snack. Actually, they are great throughout the year but the additional cinnamon and sugar makes me think of the autumn and winter and the hygge season.
These donuts are also known as Appel flappen or Appel beignets. They do not contain yeast or corn starch like the traditional recipes. You could call them Apple fritters but donuts sound much better.
These Apple Doughnuts taste a bit like apple pancakes and the fresh cinnamon coated donuts you get by the seaside (with apple inside).
The batter is very versatile and can be used for other fruits too.
How to make Apple Donuts
Make the batter by whisking together flour, milk, egg and vanilla essence together.
Slice the apple into 1 cm round slices and core them. Use a cutter or similar to core each slice in the middle to form a donut shape.
Pour about 1/2 inch of oil into a pan. Heat on medium heat.
Dip the apple into the batter and turn to ensure it is fully coated. Using the help of a fork lift the apple ring from the batter and then quickly but carefully place it in the hot oil.
Whilst frying the donuts, use a fork to swirl them in the oil so it cooks evenly. Flip about 30 seconds after placing the donut in the oil. Then flip again and cook until golden brown.
Place them on a plate with some kitchen towel to take off any excess oil / oil drops. Then whilst they are hot place them in the cinnamon sugar and coat fully.
Can I reheat apple fritters
Yes. Heat them in an air fryer for 1 minute so they crisp back up. Warming them under a grill, in an oven a I wouldn’t recommend heating in the microwave cause they may get soggy.
How to store apple doughnuts
These donuts are best enjoyed straight away. If you have any leftover, store them in the fridge in an air tight container.
What type of apples can I use for Apple Beignets aka Apple fritters
Any type of apple will work for this recipe however, the firmer bigger ones are better. I went with Granny Smith because I like the tang of them and when fried they sweeten up.
Apple Donuts
Ingredients
- 2 apples
- Oil for shallow frying sunflower or vegetable
Batter
- 70 g self raising flour
- 50 milk
- 1 egg
- 1/4 tsp vanilla extract
Cinnamon Sugar
- 2 tsp cinnamon
- 2 tbsp caster sugar
Instructions
- Make the batter by whisking together flour, milk, egg and vanilla essence together. Let this sit to one side. The batter should be thick for it to stick to the apple ring yet.
- Mix your cinnamon and sugar in a lipped plate/ shallow bowl.
- Slice the apple into 1 cm round slices. Use a cutter or similar to core each slice in the middle to form a donut.
- Pour about 1/2 inch of oil into a shallow frying pan. Heat on medium heat to about 180 degrees celcius.
- Dip the apple into the batter and turn to ensure it is fully coated. You should still have the hole in the middle. Using the help of a fork lift the apple ring from the batter and then carefully place it in the hot oil. Don’t crowd the pan with too many apple rings. 3 is fine.
- Whilst frying the donuts, use a fork to swirl them in the oil so it cooks evenly.
- Flip about 30 seconds to 1 minute after placing the donut in the oil. Then flip again and cook until golden brown.
- Place them on a plate with some kitchen towel to take off any excess oil / oil drops. Only for a few seconds.
- Then whilst the donuts are hot place them in the cinnamon sugar and coat fully by shaking them around.
- Serve immediately. See notes above for tips on reheating.
Notes
Want more cosy dessert ideas? Try out my Apple & Blackberry crumble.
