Try this restaurant from beloved Tasmania cafe, Small Fry.


  • 3 Granny Smith apples

  • 3 tbsp sultanas

  • 2 tbsp spiced rum

  • 2 tbsp water

  • 180 g all purpose flour

  • 60 g caster sugar

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground clove

  • 1/4 tsp ground ginger

  • Pinch salt

  • 1 egg

  • 140 ml Ashgrove Full Cream Milk


  • 1.

    A few hours or the day before, soak the sultanas in the spiced rum and water.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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).

  • 5.

    Drain and serve.

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