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Apple Fritters

Servings: 4

A light egg-white batter makes these sweet-tart fritters crisp and golden. The batter works equally well with pears and plums.


  • 3  large tart eating apples, such as Granny Smith
  • 1  Tbs. plus 1 tsp. fresh lemon juice
  • 3  Tbs. sugar; more for dusting
  • Peanut oil for frying
  • 3/4  cup all-purpose flour
  • 1/4  tsp. table salt
  • 2  large eggs, separated
  •  1  tsp. unsalted butter, melted

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 110
  • Sodium (mg): 170
  • Carbohydrates (g): 56
  • Fiber (g): 4
  • Protein (g): 6


  • Peel and core the apples. Cut them into slices about 1/3 inch thick and put them in a bowl. Sprinkle with 1 Tbs. of the lemon juice and the sugar. Toss well and let stand for 30 minutes.
  • Pour 3 inches of oil in a stockpot or Dutch oven, attach a deep-fry thermometer, and set it over medium heat. Heat the oven to the lowest setting. In a medium bowl, sift together the flour and salt. Lightly beat the egg yolks with the remaining 1 tsp. lemon juice and 1/4 cup water. Make a hollow in the center of the flour mixture and pour the egg-yolk mixture into it. Mix well. Add another 1/4 cup ­water and the butter, beating hard and pressing the ­batter against the bowl to break up any lumps.
  • Beat the egg whites until stiff and fold them into the batter. When the oil has reached 365°F, drain the apple slices well and then drop several into the batter. Pick up the slices one at a time, allow excess batter to drain off, and drop them into the hot oil. Don’t crowd the pot and make sure the oil stays between 350° and 365°F. Cook until the batter is golden brown, about 3 minutes.
  • Remove the fritters from the oil with a wire-mesh strainer and let excess oil drip back into the pot. Drain the fritters on a rack set over a baking sheet. Put the rack and the baking sheet in the oven to keep the fritters warm while you fry the remaining apple slices. When all the slices are fried, ­sprinkle with sugar and serve immediately.


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