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Apple fritters. Caroline Velik APPLE recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Photographed April 2, 2012. The Age Newspaper and The Sydney Morning Herald.

Give these extra flavour by infusing the apples beforehand. Maple syrup is our family favourite.


  • 4 red apples
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1/2 cup milk
  • 1 tbsp castor sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 200ml sour cream
  • 1 cup self-raising flour
  • Vegetable oil for frying
  • Icing sugar for dusting


Peel and core apples*. Slice horizontally into one-centimetre-thick rounds. Place in a shallow dish and pour maple syrup over them. Set aside to allow flavour to infuse into apples.

In a medium-size bowl, mix egg, milk, sugar, spices and sour cream. Add flour and mix until smooth. Heat oil in a deep fryer or heavy-bottom deep pan to 190C.

Remove apple slices from maple syrup, drain any excess syrup off and lightly pat dry. Dip apple slices into the batter to coat completely, then deep fry in hot oil for two minutes each side. Remove and drain on paper towel. Repeat with remaining fritters. Dust heavily with icing sugar and serve warm.

*Use an apple corer pushed through the centre of the apple. If you don't have a corer, simply cut the apples into thick wedges rather than rounds.

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