Try this restaurant from beloved Tasmania cafe, Small Fry.
A few hours or the day before, soak the sultanas in the spiced rum and water.
Peel, core and slice the apples. At the restaurant, we finely julienne the apples, but the recipe works with a chunkier cut too. Mix the dry ingredients together in a bowl with a fine wire whisk. Mix the milk and egg together in a separate bowl with the same fine wire whisk.
Mix the wet and fry ingredients together with the same fine wire whisk, working the mixture to a fine batter. It’s okay to work the batter a little to remove lumps, a rest time will ensure the fritters aren't chewy. Mix the chopped apple and sultanas through the batter. Rest the batter for 2 hours before using.
Fry until deeply golden brown (the spices in the mix will cause the fritters to be quite dark when fully cooked, they can be deceptive when a golden brown, and may be undercooked in the centre) in 180 degree Celsius oil suitable for deep frying (canola, cottonseed, sunflower etc).
Drain and serve.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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