Apple Ricotta Fritters
I love homemade doughnuts, but don’t often make them. And when I think about it, when I do make them it’s the small pieces I end up picking at and nibbling – the holes and the scraps, with interesting shapes and lots of craggy edges and crispy bits. Which is why I’ve decided that for the aforementioned reasons, and the fact that the vast majority of the population does not own a doughnut cutter, fritters are the way to go. In fact, fritters are a quick alternative to muffins, quickbreads and all manner of breakfast baking; the batter takes a few minutes to mix up, and there’s no need to preheat the oven – the fritters themselves cook in just a few minutes, not 20 or 30.
I can justify most morning baked (and fried) goods. Making them saves time!
When most of us think of fritters, we default to those sticky, bigger-than-doughnuts apple ones you see at coffee shops, or the corn fritters that come with fried chicken. These ones are small, two bites big, made with ricotta for a smooth, creamy dough, and coarsely grated apples which get more evenly distributed and make for a slightly shaggy fritter. Drop the dough in small spoonfuls – I like to scoop them from the side of the spoon, running up the side of the bowl so that it runs the length of the spoon and makes a slightly long shape that cooks through more quickly. No perfection required here – the wonkier the better.
Of course I made these as part of our ongoing celebration of Apple Month – in the bleak midwinter, there aren’t many local fresh fruit options out there, and it’s nice to have a supply from the growers next door. Any apple will work in these – I tend to go for more tart varieties in baked goods; like dark chocolate in cookies, their flavour is more pronounced, but use whatever you like or happen to have in the fruit bowl.
I grate them using the coarse side of a box grater, and never bother to peel them first – why add an extra step and lose most of the fibre and nutrients? You eat the skin of apples anyway, so I don’t see why I should ever get rid of it. (I keep the skins on in apple pies, too.)
Don’t these look like sweet pakoras?
You could add cinnamon or pumpkin pie spice or cardamom, but I like the flavour of the apples and ricotta. All they need once they come out of their oil bath is a shower of icing sugar before you serve them, still warm. Set the pan in the middle of the kitchen table, pour some coffee, and invite some of your favourite people to hang out. This is my idea of time well spent.
Apple Ricotta Fritters
AuthorJulieIn a large bowl, combine the apple, ricotta, eggs and cinnamon, stirring until well blended. Add the flour and salt and stir just until combined.
Line a large plate, skillet or baking sheet with paper towels. In a shallow pot set over medium-high heat, heat an inch or so of oil until it’s hot but not smoking - a scrap of bread should sizzle when dipped in. Drop small spoonfuls of the fritter mixture into the oil without crowding the pan - I use a small spoon and scoop it up along one edge, making a longish fritter.
Cook for a few minutes, turning as they turn golden on the bottom, until they’re deep golden all over. Transfer to the paper towels with tongs or a slotted spoon. Let drain while you cook the rest, and douse them in icing sugar while they’re still warm.
Makes 1 1/2 - 2 dozen fritters.
Ingredients
*Thanks to BC Tree Fruits for asking me to help celebrate Apple Month – watch for a new apple recipe every Friday in February!
Amazing! Can’t wait to try these. Thanks Julie!
I can’t wait for you to try them!
This looks wonderful! How long will this keep in the fridge?
Cooked fritters or the batter?
Hi these were the best I have ever had.
Excellent!!
Thanks for the great recipe! Made these this afternoon and served them with a salted caramel sauce. I might try dusting them in cinnamon sugar next time.
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I like it so much @slope
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These apple-ricotta fritters remind me of the comforting treats you often miss when studying abroad. Whether you’re applying through the Non-JUPAS route or preparing for exams like the UCAT, AEAS, or UKISET, it’s important to find little joys—like baking or local food—to help you feel at home. Studying abroad can be challenging, especially with the added pressure of tuition and settling into a new culture, but maintaining small comforts can make a big difference.
These apple-ricotta fritters remind me of the comforting treats you often miss when studying abroad. Whether you’re applying through the Non-JUPAS route or preparing for exams like the UCAT, AEAS, or UKISET, it’s important to find little joys—like baking or local food—to help you feel at home. Studying abroad can be challenging, especially with the added pressure of tuition and settling into a new culture, but maintaining small comforts can make a big difference.
Apple Ricotta Fritters are a delicious example of combining tradition with creativity—just like Non-JUPAS students preparing for pathways like UCAT and AEAS must blend strategy with skill. With proper tuition and dedication, students can master these exams and gain entry into top programs. Success, like the perfect fritter, comes from the right mix of ingredients and preparation.
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I like the idea of these apple-ricotta fritters being quick to make, especially since the batter comes together in minutes and the fritters cook much faster than typical baked goods. The tip about leaving the apple skins on also keeps the recipe pleasantly simple; it made me think about finding similarly straightforward ways to get more value from everyday spending, which is why a capital one venture card review caught my attention.
Apple Ricotta Fritters sound like such a tempting combination of crisp, golden edges, soft ricotta, and sweet apple flavor. I like how the ricotta can add a creamy texture while the apple keeps the fritters from feeling overly heavy, making them a nice twist on a familiar fried treat. The contrast of textures also reminds me of Hollow Knight, where quiet exploration and sudden bursts of action keep the experience interesting. Would you serve these fritters with powdered sugar, a drizzle of honey, or something like caramel?
These apple ricotta fritters look absolutely delightful! I love the idea of using ricotta for a creamy dough and keeping the apple skins on for extra fiber. The tip about scooping the batter along the side of the spoon for a longer shape is genius—no doughnut cutter needed. Perfect for a cozy winter morning with coffee. For anyone who enjoys getting creative with food and art, this Graffiti Coloring Page Generator is a fun way to explore bold designs and colors while the fritters fry.
These apple ricotta fritters look absolutely delightful! I love the idea of using ricotta for a creamy dough and keeping the apple skins on for extra fiber—such a practical, no-fuss approach to breakfast baking. The tip about scooping the batter along the side of the spoon for quicker cooking is genius. I can almost smell them frying now. For anyone who enjoys pairing creative kitchen experiments with creative projects, I’ve found AI Music Generator to be a fun companion while cooking. Thanks for sharing this cozy winter recipe, Julie!
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