Yogurt Apple Fritters

These yogurt apple fritters are crispy on the outside and wonderfully fluffy inside, with sweet apple pieces throughout. This recipe comes from my late great aunt, who would never share her measurements just say she added “a little bit of this and a little bit of that.” After many tries, I finally figured out her secret recipe, and now I’m sharing it with you.

INGREDIENTS NEEDED:

• Plain yogurt
• All-purpose flour
• Eggs
• Sugar
• Baking powder
• Apples
• Vegetable oil for frying
• Vanilla extract or vanilla sugar
• Powdered sugar for dusting (optional)

HOW TO MAKE YOGURT APPLE FRITTERS

1. Start by peeling your apples and grating them using a box grater. Once grated, place the apples in a clean kitchen towel or paper towels and gently squeeze out excess moisture. This step is important to prevent the batter from becoming too watery.
2. In a large mixing bowl, whisk together the eggs, sugar and vanilla extract until well combined. Add the yogurt and mix until smooth.
3. In a separate bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix – a few lumps are perfectly fine. Don’t worry if the batter looks quite thick at this point, the grated apples will add moisture.
4. Fold in the grated apples, distributing them evenly throughout the batter. The batter should be thick but scoopable.
5. Heat about 2-3 cm of oil in a deep skillet or frying pan over medium heat. The oil is ready when a small drop of batter sizzles immediately upon contact (around 170-180°C/340-350°F).
6. Using a spoon or small ice cream scoop, carefully drop portions of batter into the hot oil, flattening them slightly. Don’t overcrowd the pan.
7. Fry for 2-3 minutes on each side until golden brown and cooked through. The fritters should puff up nicely as they cook.
8. Remove with a slotted spoon and place on paper towels to drain excess oil.

Serve

Serve the fritters warm, dusted generously with powdered sugar. They’re delicious on their own or with a dollop of whipped cream, a drizzle of honey, or maple syrup. In our household, we love serving these with ice cream, walnut ice cream is always the favorite!

Tips for Success:

• Apple choice matters: Use firm, slightly tart apples like Granny Smith or a mix of sweet and tart varieties for the best flavor.
• Oil temperature: Keep the oil at a consistent medium heat. Too hot and the fritters will brown before cooking through; too cool and they’ll absorb too much oil.
• Squeeze out moisture: Don’t skip squeezing the grated apples – this prevents soggy fritters.
• Best fresh: These fritters are best enjoyed fresh and warm, but you can reheat them in a 180°C oven for a few minutes.
• Flavor variations: Add a teaspoon of cinnamon or vanilla extract to the batter for extra warmth and flavor.

Storage

Store any leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 5-7 minutes to restore some crispiness.

Tena

Yogurt Apple Fritters

These yogurt apple fritters are crispy on the outside and wonderfully fluffy inside, with sweet apple pieces throughout.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 4

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 200g (¾ cup + 2 tablespoons) Plain yogurt
• 200g (1⅔ cups) All-purpose flour
• 2 Eggs
• 2 tbsp. Sugar
• 1 tsp Vanilla extract
• 1½ tsp Baking powder
• Pinch of salt
• 3 Medium apples, peeled and grated
• Vegetable oil for frying
• Powdered sugar for dusting (optional)

Method

 

1. Peel and grate the apples. Place them in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, whisk together the eggs, sugar and vanilla extract until well combined. Add the yogurt and mix until smooth.
3. In a separate bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
4. Fold in the grated apples, distributing them evenly throughout the batter.
5. Heat about 2-3 cm of oil in a deep skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately (around 170-180°C/340-350°F).
6. Using a spoon, carefully drop portions of batter into the hot oil, flattening them slightly. Fry in batches to avoid overcrowding.
7. Fry for 2-3 minutes on each side until golden brown and cooked through.
8. Remove with a slotted spoon and place on paper towels to drain.
9. Serve warm, dusted with powdered sugar.