These are a great Chanukah doughnut option. They are quick and easy to pull together so you can make them fresh for an after-dinner dessert. Though they're best when eaten right away, if you have any leftovers, pop them into a 350 degree oven for a few minutes to warm and crisp a little.
For a different version, try substituting bananas for the apples and dust with icing sugar instead of rolling in cinnamon sugar.








  • PamelaReiss


  • 1 cup all-purpose flour

  • ¼ cup sugar

  • 1 tsp ground cinnamon

  • 1 tsp ground allspice

  • 2 tsp baking powder

  • ¼ tsp salt

  • 1 large egg

  • 1 tsp vanilla extract

  • 2 Tbsp melted butter or margarine

  • ½ cup water

  • 1 large apple, peeled, cored and diced

  • ½ cup sugar, for coating

  • 1 tsp ground cinnamon, for coating

  1. Heat 2 inches of canola or other frying oil in a pot over medium-low heat (about 325 degrees) or in a deep fryer. Prepare the batter while the oil is heating.

  2. In a large mixing bowl, whisk the flour, 1/4 cup sugar, 1 tsp. cinnamon, allspice, baking powder and salt together until mixed well.

  3. In another bowl, whisk the egg, vanilla, butter or margarine and water together. Pour the liquids into the flour and use a spoon to mix until it just comes together. Add the apples and stir through.

  4. In a shallow dish, mix the 1/2 cup sugar and 1 tsp. cinnamon for the coating and set aside.

  5. When the oil is hot, fry a test fritter. The fritter needs to cook in the oil for 4-5 minutes to cook all the way through. If it gets dark too quickly, reduce the heat. If the oil doesn't start sizzling when you add batter and the fritter has to cook much longer before browning, increase the heat

  6. When the oil is at the right temp., use a teaspoon to scoop a heaping spoon of batter and use a 2nd spoon to carefully release the batter into the oil. Fry for about 2 minutes or until golden brown on one side, then use a spoon to turn the fritter over and fry on the 2nd side until golden brown.

  7. Fry 8-10 fritters at a time. Use a slotted spoon to lift the fritters out of the oil and transfer them to a pan lined with paper towel. Let them drain for a couple of minutes.

  8. Once they've drained, transfer the fritters to the cinnamon/sugar mix and roll around until they're completely coated. Continue with all of the fritters and serve right away!




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