36 Vintage Apple Fritter Recipes

Definitions

Beignet is French for fritter, but implies a tiny fritter, the shape and size of a walnut. They are very delicate eating. but not quite suitable for ordinary family use, as any average healthy child could devour the dishful in no time. For elegant functions they are admirable. They are cooked in deep fat like fritters.

Fritter is a fried batter, enclosing, as a rule, some solider article, such as a slice of fruit. They are made of batter and fried in deep, boiling fat. The fritter is fished out with a skimmer or strainer when cooked to a crisp golden-brown.

A Note about Fritters

Fritters, as already stated, must be fried, not in a mere scrap of butter like pancakes, but in a deep bath of boiling fat, like rissoles or croquettes. The fat, when the fritters are put in, should be at a temperature of 380 degrees; you can test it as follows.

Drop a small piece of bread (crumb) in and count thirty; if the fat is the right heat, the bread should be brown by then, and large bubbles should be sizzling round it.

Two or three fritters can be cooked at the same time; but do not put in more, or they will chill the fat. A dessertspoonful of butter should be enough for each.

Fry it till it becomes a delicate golden- brown, quite light and crisp; remove with a strainer, and place to drain on paper in a hot dish; keep hot till the rest are done. Be sure the fritters are crisp and well-drained.

Do not let them touch each other while draining on paper (which should be at the mouth of the oven), or you will spoil their crispness.

A pancake batter, made a trifle more liquid, can also be used for fritters.

Batter for Fritters, No. 1

Make a batter with one egg, one tablespoonful of flour, and enough new milk to mix it to the consistency of thick (single) cream. Let it rest an hour, or two hours if possible ; just before using, beat it up again lightly. Have ready a deep pan of boiling fat, and having tested it as above, drop, or rather slide the batter in very gently, and proceed as already explained.

Batter for (Fruit) Fritters, No. 2

Mix half a teaspoonful of baking-powder and a large pinch of salt into one cupful of flour. Stir in two beaten eggs, half a cupful of milk, and half a cupful of sugar. Beat thoroughly. If only one egg is used, another half teaspoonful of baking-powder must be added.

Batter for Fritters, No. 3

Sift your flour and salt together; make a hollow in the centre, and break in the eggs unbeaten; pour in a little milk, and stir, adding more milk gradually as the flour becomes absorbed. When about half the quantity of milk has been put in, beat the mixture till it is full of air-bubbles, then beat in the rest of the milk and let stand an hour before using.

Batter for Fritters, No. 4

Beat the eggs thoroughly, whites and yolks together ; then add the milk to them, and stir gradually into the sifted flour and salt.

Batter for Fritters, No. 5

Beat up the yolks with the milk, stir them gradually into the salted flour, and just before using add the stiffly beaten whites.

Batter for Fritters, No. 6

Place half a pound of sifted flour in a large bowl ; add two tablespoonfuls of olive oil, half a teaspoonful of salt, one tablespoonful of powdered sugar, three egg yolks, half a gill of cold water and a gill of cold milk, also a teaspoonful of vanilla essence. Briskly stir with a wooden spoon for five minutes. Just before serving, beat the white of the three eggs to the batter and gently stir for one minute, then it will be ready for use. (The same quantity of butter can be substituted for oil if preferred.)

Apple Fritters Recipe, No. 1

Peel and core three good-sized, sound apples ; cut each apple in four even slices, lay them on a plate, dredge a tablespoonful of fine sugar over, pour in two tablespoonfuls of rum, then repeatedly turn them in the seasoning and let infuse for half an hour, turning them in the rum once in a while. Dip the slices of apples in the frying batter, then gently drop them one by one into boiling fat and fry for eight minutes, frequently turning with a skimmer meanwhile. Take them up, and let drain on a wire grater. Neatly trim them all round. Pour a rum sauce, prepared as per the Rum Sauce, Hot (rich) shown below, on a hot dish. Arrange the fritters over the sauce, one overlapping another. Sprinkle a little powdered sugar over, and serve.

RUM SAUCE, HOT (RICH)

Place in a very small, clean saucepan a quarter of a pint of cold water, two ounces of fine sugar, the rind of one sound lemon, three tablespoonfuls of good Jamaica rum, one teaspoonful of cognac, one teaspoon ful of good butter, four drops of vanilla essence, and a very small piece of cinnamon; mix well, then let it come to a simmering point; thicken the same with a saltspoonful of arrowroot; gently mix while allowing to simmer for one minute and a half. Remove the lemon rind and cinnamon. Pour the sauce into a saucebowl, and serve separately.

Apple Fritters Recipe, No. 2

Lay the slices of apples for two hours in a basin with brandy and powdered white sugar; then make a stiff batter, and stir into it just before using the whites of two eggs beaten to a stiff froth. Drain the apples, cover well with the batter, and fry in hot lard or butter. Drain on blotting-paper before the fire. Pile high on a dish, and sprinkle with sifted sugar.

Apple Fritters Recipe, No. 3

Peel six large apples; core, and cut them in rings. Grate some lemon peel and mix it with moist sugar; lay every slice in this first, and then in batter (two tablespoonfuls of flour to half a pint of milk), and fry in lard for about ten minutes. When nicely brown on each side, drain them, and serve very hot, with castor sugar sifted over.

Apple Fritters Recipe, No. 4

Prepare a batter for fritters. Peel and core three medium, sound apples. Cut each into four even slices, and place them on a plate with an ounce of sugar and a tablespoonful of rum; mix well, and let infuse for fifteen minutes. Dip the apples in the batter, turn over for half a minute, then drop one by one into boiling fat and fry for ten minutes, frequently turning them with a skimmer meanwhile. Loft up, drain well on a towel, neatly trim, dress on a dish with a folded napkin, sprinkle a little powdered sugar over, and serve.

Apple Fritters Recipe, No. 5

Often served as a Sweet Entrée, usually after the roast.

Peel and core some good tart apples, and slice them crosswise a quarter of an inch thick. Pour over a little lemon juice. Wipe and dip in a Batter I, then fry in hot deep fat to a crisp rich golden color, about 3 minutes on first side then, turning over, 2 minutes on the other side. Serve hot with a Lemon or Brandy Sauce.

Fritter Batter, No. 7

  • 1 cup sifted flour
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon salt 3/4 cup milk
  • 1 egg, beaten light

 

When this batter is used to make sweet entrees, add a teaspoon of sugar; and when it is utilized to make vegetable or meat entrées, leave out the sugar, use either water or milk, and add a few grains of white pepper or Cayenne and 1/2 teaspoon of oil.

Method:

Sift the dry ingredients together; make in center a depression in which place the eggs, and while beating add half of the liquid, then beat until smooth, and continue to beat while slowly adding the remaining liquid.

The finished batter should coat an article dipped in it, about 1/12 of an inch thick. Or, the lightly beaten yolk of the egg is added first, then add the liquid as above, and fold in the egg-whites, beaten stiff.

Apple Fritters Recipe, No. 6

Peel and cut three or four even-sized apples in rather thick slices, scoop out the cores with a cutter, and place the pieces of apples in a basin with a small glass of brandy and some grated peel of lemon or orange, letting them steep in this for several hours if possible. When about to send the fritters to table, dip the pieces of apple into some light frying batter take them out one at a time, and fry a golden color in some hot fat; when they are done, drain them on a sheet of paper, trim off all the rough parts, sprinkle some fine sugar upon them, and serve.

Note.—Pear fritters are made in the same manner as the above.

Frying Batter, for all Sorts of Fruit Fritters, No. 8

Put into a basin four ounces of sifted flour, one ounce of fresh butter (melted), one wine-glassful of Curaçoa, and a very little salt; mix these gently together with a wooden spoon, gradually pouring into the basin about half a gill of bitter ale. When the batter becomes mixed to the thickness of double cream, set it aside while you whisk the whites of two eggs into a substantial froth, and instantly incorporate this with it.

Many prefer such fritters as pineapple, peach, apricot, or plum, fried with a plainer kind of batter, in making which water is substituted for ale.

Apple Fritters Recipe, No. 7.

Peel apples which are good baking apples, becoming soft and clear when made into tarts. Cut them into thickish slices, take out the pips, and let them soak for two hours in water with half a lemon squeezed into it.

Put a quarter of a pound of flour into a basin, melt one ounce of butter in two tablespoonfuls of the water the apples were soaked in, but be careful not to make it hotter than is required just to melt the butter.

Add either a dessertspoonful of brandy or the same of lemon-juice, working the flour to a paste, and adding the brandy, apple-water, and butter by degrees. Knead all well together.

Beat up the white of an egg to a froth, and beat the batter all together. Dip the slices of apple in the batter, and fry them in butter.

Cover them with powdered white sugar, and serve very hot.

Apple Fritters Recipe, No. 8

Fritters are special, and especially good with any lean meat—cold sliced or hot . . .

  • 1 cup sifted flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 tablespoon melted fat
  • 1 cup thinly sliced apples
  • Fat for deep-fat frying

Directions

  • Sift together flour, salt, baking powder, and sugar.
  • Combine egg, milk, and fat. Add to the dry- ingredients all at once, stirring only enough to moisten.
  • Stir in the apples.
  • Drop by the spoonful into hot fat (350°-375°F.) and cook until browned.
  • Serve with syrup or sprinkle with confectioners’ sugar.

Makes Eight small fritters.

Apple Fritters Recipe, No. 9 (for 20 men) [WW1 Recipe]

Take 4 pounds flour, 6 ounces baking powder, 1 ounce salt, 6 eggs broken in flour, 3 pints water, 1 can cream, 1 quart stewed apples. Mix all together. Add flour until it is thick enough to drop from spoon. Fry in hot lard like doughnuts.

Paste for Apple Fritters. No. 1.

(PATE À FRIRE, POUR BEIGNETS DE POMMES.)

Take four ounces of best flour, one ounce of sugar, two spoonfuls of French brandy, four spoonfuls of olive oil, a little salt, about one gill of warm water and the whites of two eggs. Mix the flour, sugar, olive oil, and brandy well together, then add the water to thin it; whisk the eggs to a stiff snow froth, and stir gently in.

Paste for Apple Fritters. No. 2.

Take ten ounces of flour, two gills of milk, five ounces of best butter, and the whites of three eggs. Mix the flour with the milk, add the melted butter, and mix well together into a smooth paste. Whisk the eggs to a stiff snow froth, and stir in gently.

Apple Fritters Recipe, No. 10

(beignets de pommes.)

Take six fine apples, peel and core them, then cut them into slices a quarter of an inch thick. Now prepare the paste for Apple Fritters (No. 1 or 2), dip them into the paste, and then fry in hot lard for about six minutes, to a nice golden color. Serve them on a napkin, with sifted sugar powdered over them.

Apple Fritters Recipe No. 11

Mix and sift one and one-third cups of flour, two teaspoons of baking powder and one-fourth teaspoon of salt. Add gradually, while stirring constantly, two-thirds of a cup of milk and one egg well beaten. Wipe, core, pare and cut two medium sized sour apples into eighths, then slice the eighths and stir into the batter. Drop by the spoonful into hot deep fat and fry until delicately browned; drain on brown paper and sprinkle with powdered sugar.

Apple Fritters Recipe, No. 12

Pare and core four tart apples and cut in one-fourth inch slices across the apple. Sprinkle with two tablespoons of lemon juice and powdered sugar.

Prepare a batter by sifting one cup of flour and one-fourth teaspoon of salt. Add two well beaten yolks to one-half cup of milk; mix and beat into the flour until smooth.

Add one tablespoon of melted butter or olive oil and cut in the well beaten whites of two eggs. Drain the apples, dip into the batter and fry in deep fat. When cooked, drain on brown paper and sprinkle with powdered sugar before serving.

Apple Fritters Recipe, No. 13

One cup of sweet milk, one egg, one teaspoon of baking powder, one-fourth teaspoon of salt, one-half cup of chopped apples. Flour to make a batter stiff enough to drop heavily from the spoon. Fry in deep fat.

Apple Fritters Recipe, No. 14

Core and pare four apples. Cut into slices one-third inch thick, leaving the hole in the center. Sprinkle with sugar, lemon juice and cinnamon. Dip each slice in fritter batter and fry in deep fat. Drain on brown paper and sprinkle with sugar.

FRITTER BATTER, No. 9

folks of two eggs well beaten; add one-half cup of milk, one tablespoon of olive oil, one spoonful of salt and flour enough to make a drop batter. When ready for use, add the well beaten whites of two eggs.

Apple Fritters Recipe, No. 15 ENGLISH STYLE.

Beat one egg, add a few grains of salt and one-fourth cup of milk; cut out four rounds of bread from half-inch slices of stale bread. Set the bread into the milk and egg mixture and cook in deep fat. Stew apples, pared and cored, in a few spoonfuls of syrup. Place an apple on each round of bread and grate a little nutmeg over the top. Serve very hot.

Apple Fritters Recipe, No. 16

Mix and sift one and one-third cups of flour, two teaspoons of baking powder, and one-fourth teaspoon of salt. Add gradually, while stirring constantly, two-thirds cup of milk and one egg well beaten. Wipe, core, pare, and cut two medium-sized sour apples into eighths, then slice the eighths and stir into the batter. Drop by the spoonful into hot deep fat and fry until delicately browned; drain on brown paper and sprinkle with powdered sugar.

Apple Fritters Recipe, No. 17

Pare and core four tart apples and cut in one- fourth inch slices across the apple. Sprinkle with two tablespoons of lemon juice and powdered sugar. Prepare a batter by sifting one cup of flour and one-fourth teaspoon of salt.

Add two well-beaten yolks to one-half cup of milk; mix and beat into the flour until smooth. Add one tablespoon of melted butter or olive oil, and cut in the well-beaten whites of two eggs.

Drain the apples, dip into the batter, and fry in deep fat. When cooked, drain on brown paper, and sprinkle with powdered sugar before serving.

Apple Fritters Recipe, No. 18

One cup of sweet milk, one egg, one teaspoon of baking powder, one-fourth teaspoon of salt, one-half cup of chopped apples. Flour to make a batter stiff enough to drop heavily from the spoon. Fry in deep fat.

Apple Fritters Recipe, No. 19

Core and pare four apples. Cut into slices one third of an inch thick, leaving the hole in the center. Sprinkle with sugar, lemon juice, and cinnamon. Dip each slice in fritter batter and fry in deep fat. Drain on brown paper and sprinkle with sugar.

FRITTER BATTER, No. 10

Yolks of two eggs well beaten ; add half a cup of milk, one tablespoon of olive oil, one spoonful of salt, and flour enough to make a drop batter. When ready for use, add the well-beaten whites of two eggs.

Apple Fritters Recipe, No. 20 ENGLISH STYLE

Beat one egg, add a few grains of salt, and one- fourth cup of milk ; cut out four rounds of bread from half inch slices of stale bread. Set the bread into the milk and egg mixture and cook in deep fat. Stew apples, pared and cored, in a few spoonfuls of syrup. Place an apple on each round of bread and grate a little nutmeg over the top. Serve very hot.

Apple Fritters Recipe, No. 21

PARE and core the apples, cut in slices 1/3 of an inch thick, dip in batter and fry 6 minutes in boiling fat.

For the Batter: 1 pt. flour, 1 pt. milk, 1 tablespoon butter, 1 teaspoon salt, 2 eggs. Beat the eggs light, add salt and milk to them, pour this mixture into the dour, beat until smooth and soft.

For Sauce: A heap of granulated sugar was placed on one plate and moistened with wine or cider.

FRITTER BATTER, No. 11

Separate three eggs, beat very light, add to the yellows one cup of milk; have sifted three cups of flour, with one teaspoon of salt and two of baking powder; whip this into the yolks and milk, adding a tablespoon of melted butter. The well beaten whites must be folded in just before frying; have lard very hot and deep, dropping batter from spoon.

Apple Fritters Recipe, No. 22

Chop good cooking apples very fine, stir in fritter batter, drop in hot grease. Serve with powdered sugar, into which has been mixed a small quantity of cinnamon.

Apple Fritters Recipe, No. 23

  • 1 tablespoon Crisco
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 egg
  • 2 medium sized cooking apples

Sift dry ingredients. Stir in egg and melted Crisco beaten with milk. Pare and core apples and cut into eighths. Stir slices into batter and drop by the spoonful into hot Crisco. Fry until well browned. Sprinkle with powdered sugar. Serve with maple syrup.

Fritter Batter, No. 12

Four eggs well beaten, one quart of flour, two heaping teaspoonfuls baking powder, one-half teaspoonful of salt, milk to make a batter; fry in hot lard; sprinkle with sugar or eat with syrup.

Apple Fritters Recipe, No. 24

One cup of sweet milk, two cups of flour, two eggs, one teaspoonful of baking powder, one tablespoonful of sugar; a pinch of salt; heat the milk and add it slowly to the yolks and sugar; add the flour and whites of eggs; stir well; add thin slices of sour apples; drop from spoon into boiling hot lard; fry light brown. Serve with lemon sauce.

Apple Fritters Recipe, No. 25

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 egg
  • 5 or 6 tart apples

Mix and sift flour, baking powder, sugar and salt. Add milk and well-beaten egg. Mix well. Pare and core apples. Cut in sections. Dip each piece of apple in the batter and fry in deep hot Crisco until brown. Drain on unglazed paper and sprinkle with powdered sugar.

BATTER FOR FRITTERS, No. 13

Dissolve 1 oz. yeast in 1 pt. lukewarm milk, then add 2 ozs. sugar, 5 eggs, a little sweet oil, a little salt, a little nutmeg and sufficient flour to make a soft batter. Set in a warm place to rise for about 2 hours. Then beat it for a few minutes and it will be ready for use.

Apple Fritters Recipe, No. 26

Take some peeled, cored and sliced apples. Dip the slices in batter; when coated drop them into hot lard and fry. When done dust over with sugar mixed with cinnamon.

Apple Fritters Recipe, No. 27

  • 1 1/2 cups sifted flour
  • 2 tbsp. sugar if desired
  • 2 tsp. baking powder
  • 1 egg
  • 1/4 tsp. salt
  • 2/3 cup milk
  • 2 tart apples

Mix and sift the dry ingredients and stir into them the beaten egg with which the milk has been mixed. Wash, pare, and core the apples, cut into rings or dice, and dip into the batter. Fry in deep, hot fat, drain, and sprinkle with pulverized sugar, if desired.

Fritter Batter, No. 14

One egg, one cup milk, one cup flour, one teaspoon salt; put all together in a deep narrow bowl and beat with Dover egg beater until smooth, but not frothed. When used for a sweet dish, add a teaspoon sugar. Mrs. E. A. Russell.

Fritter Batter, No. 15

Two eggs beaten smooth, one cup flour, one-half teaspoon baking powder, one-half cup milk, one teaspoon salt, one tablespoon salad oil; beat with Dover beater till smooth and glossy. Mrs. E. A. Russell.

Batter for Fritters, No. 16

One pint of milk, three eggs, yolks and whites beaten separately and very light, one and one-half teaspoons baking powder, pinch of salt and flour to make batter of proper consistency to drop from a spoon; fry in boiling lard and serve hot with maple syrup, if you can get it. Mrs. S. B. Boye.

Apple Fritters Recipe, No. 28

Chop fine two cups sour apples, pour over them one cup sweet milk and one teaspoon baking powder sifted in flour enough to make a very stiff batter to drop from a spoon, then add two well beaten eggs and beat thoroughly; drop in a kettle of hot cottolene and cook, same as fried cakes, until done fully five minutes; serve hot with maple syrup or a good pudding sauce. Carrie C. Odell.

Apple Fritters Recipe, No. 29

One pint apple sauce, one egg, one cup of milk, baking powder and flour to make batter thick enough to drop in hot lard; serve with lemon or wine sauce. Mrs. S. T. McKnight.

Apple Fritters Recipe, No. 30

Pare, core and slice the apples. Make a batter of 2 lbs. of flour, a little baking powder, 6 eggs, a little sweet oil, a little salt and milk. Insert the apples in the batter to coat them entirely, and fry in hot lard until done, but of a light color. Dust over with sugar in which a little cinnamon has been mixed, and serve with either rum or brandy sauce.

Apple Fritters Recipe, No. 31

Peel 4 large apples. Cut the core from the center. Cut into slices as pineapple. Prepare dough from 1 glass milk, 1/2 glass sugar, 1 glass flour, 4 eggs, teaspoonful baking powder, pinch salt, teaspoonful vanilla. Mix to a medium batter. Dip the slices of apple in this batter. Remove and place in a pan containing hot oil or fat. Brown on both sides. Serve hot or cold. Sprinkle with powdered sugar or cinnamon. All fruit fritters can be made as above. Peter Stathas

Apple Fritters Recipe, No. 32

(Beignets de Pommes)

Peel three or four apples, and remove the cores with a core-cutter ; cut the apples into rings half an inch thick.

Whip one egg, two spoonfuls of flour, and a little milk or cream into a slightly stiff paste; dip the rings in separately and plunge into boiling fat till they assume a light brown color; drain off fat, sprinkle with powdered sugar, and serve.

Apple Fritters Recipe, No. 33

(Serves four)

  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup milk
  • 3 tablespoons powdered sugar
  • 1 egg, well beaten
  • 2 medium-sized sour apples

Mix and sift dry ingredients, add milk gradually, and then the egg. Pare, core, and cut apples in slices like doughnuts, or cut into eighths. Stir into batter. Heat fat until it is hot enough to brown an inch cube of bread in one minute.

Dip a spoon into the fat, then take up a spoonful of the fritter mixture and carefully drop it into the fat, without spattering. Fritters should be cooked through and delicately brown on the outside in three to five minutes.

Remove with skimmer and drain on crumpled soft paper. Sprinkle with powdered sugar. Fritters may be served with a fruit juice sauce.
—From The Boston Cooking School Cook Book.

Apple Fritters Recipe, No. 34

Peel carefully and slice your apples, soak them in a mixture of powdered sugar, lemon juice and brandy. Then dip them in the following batter, fry them in hot lard and dust with sugar.

BATTER FOR APPLE FRITTERS, No. 17

1 pound flour, 2 eggs, 1/2 pint salad oil, little salt and milk enough to make thick batter; almost any kind of fruit can be used in place of apples.

Apple Fritters Recipe, No. 35 without Eggs (1866)

  • Put of buttermilk or sour milk and water, each half a pint into a basin
  • dissolve half a teaspoonful of saleratus in a little water
  • put a teaspoonful of salt to the milk and water, and stir in wheat flour enough to make a smooth batter, then add the saleratus
  • pare and chop fine five or six large tart apples, and stir them into the batter;

Have a thick-bottomed frying pan, put into it a large tablespoonful of sweet lard, set it over the fire, and when it is boiling hot, put in batter by the large spoonful until the pan is full, flatten each a little; let them fry gently; when one side is a delicate brown turn the other; when both are done take them on a dish, add to each a small bit of butter and a teaspoonful of sugar, with a little grated nutmeg, and serve hot.

Apple Fritters Recipe, No. 36, with Eggs (1866)

Beat two eggs light, and stir them to a pint of milk, and half a pint of water, and flour enough to make a smooth batter, (a pint bowl heaping full is enough flour) pare and core six large tart apples, and chop them small, stir them into the batter, and finish as directed in the recipe without eggs.

Return to Top of Page

Epicurean Cooking Terms
GG Archives

Definitions, Usage, Recipes, Etc.

Improve Your Family History Through Illustrations

Make Your Family History More Readable Through Illustrations From the GG Archives