Apple Fritter

This is another great pork accompaniment. You also have the option of throwing away the apples and just drinking the marinade.

18th Century

Pare some apples and cut them in thin slices, put them in a bowl, with a glass of brandy, some white wine, and quarter of a pound of powdered sugar, a little cinnamon finely powdered and the rind of a lemon grated: let them stand some time, turning them over frequently; beat two eggs very light, add one quarter a pound of flour, a tablespoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of butter to each fritter, fry them quick, of a light brown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely.

Randolph, Mary. “The Virginia Housewife.” pg.155.

21st Century

  • 2 or 3 Granny Smith apples, cored and pared
  • 4 oz. brandy
  • 4 oz. white wine
  • ½ cup granulated sugar (not confectioner’s sugar)
  • 1 tsp. cinnamon
  • Lemon rind from 1 fresh lemon
  • 2 large eggs
  • ¾ cup all-purpose flour for batter
  • ¾ cup all-purpose flour for dry coating
  • 4 oz. of melted unsalted butter, margarine, or canola oil for frying
  • Sugar for dusting
  1. Mix the brandy, white wine, cinnamon, lemon peel and sugar together in a bowl. Set aside.
  2. Pare and core the apples. Slice them however you wish: either lengthwise as half moons or across to appear like donuts. Either way, make sure the core and seeds are removed. Quickly place the apple slices into the brandy mixture to prevent them from oxidizing. Leave them in the mixture for a few hours, turning them occasionally.
  3. Mix the eggs, flour and a tablespoon of melted butter. Add cold water to this mixture to make a thin pancake or crepe batter. Set aside.
  4. Drain the apples on a sieve. Gently pat the apples dry with a paper towel and then lightly coat them with flour. Shake off the excess flour and put them into the batter, coating on both sides. Set aside for about 30 minutes to let the batter adhere to the apples.
  5. Fry the apple slices in melted butter to a light brown.
  6. Drain the fritters on a sieve or cooling rack. Dust them with granulated sugar and transfer them to a flat sheet pan. Put the apples under a broiler set on high for a minute or two to melt the sugar.

« Back to recipe browser

9 Responses to “Apple Fritter”

  1. July 3rd, 2011

    I’ve used a similar receipt for school programs which was a big hit with kids. Never thought of dipping them in flour prior to the batter. Makes a lot of sense and I’m planning on trying it soon. Thanks!

  2. July 5th, 2011

    Phil says:

    Made these for the 4th and they were fantastic!

  3. August 3rd, 2011

    I made this dish at the David Bradford House’s Whiskey Rebellion Festival in Washington, PA. I sliced the apples across into rings, and they turned out beautifully! The visitors really enjoyed watching the process and the volunteers were more than happy to help eat them! Yet another Mary Randolph receipt comes through!

  4. August 31st, 2011

    carolina says:

    Mine cook up a little differently (but I don’t do the flour before the batter). Every fall, I make apple fritters at one historic site or another, and I’ve used Randolph’s receipt along with another from Leslie’s “Directions for Cookery…” (1837) (both versions are on the plate). They’re always a hit with visitors. And they’re certainly mighty tasty! HUZZAH!

  5. July 14th, 2014

    A Colvin says:

    Made these today in my favorite large cast iron skillet. They were great. I used Pear Brandy and Riesling. Am doing the Sippet Pudding tomorrow. My ancestors were 18th century Virginian and many of our family are still living on the remains of ancestral lands in the Piedmont. Thanks 🙂

Leave a Reply