Norma Chikiamco


Cinnamon apple fritters
by Norma Chikiamco
Makes about 15 medium size fritters or 22 small fritters.

These cinnamon apple fritters are almost like pancakes, but tastier. And with lots of fruits in the batter, they’re healthier too. They’re great for breakfast and for snacks.

For the apples:

3 small or 2 large apples
2 Tablespoons sugar
1 teaspoon cinnamon

For the batter:

1 ½ cups all-purpose flour
¼ cup + 2 Tablespoons sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
2 eggs
¾ cup fresh milk
1 teaspoon vegetable oil
1 cup cooking oil

Pancake syrup, optional
Powdered sugar, optional

Prepare the apples

Peel apples and slice thinly into slightly larger than bite-size pieces.  Combine sugar and cinnamon and toss with the apples.  Set aside.

Make the batter

Sift together flour, sugar, cinnamon, baking powder and salt.

In a separate bowl, whisk eggs until fluffy.  Blend in milk and vegetable oil.

Combine flour mixture with egg mixture, stirring gently until well blended.  Fold in prepared apples.

Heat cooking oil in a skillet until it almost begins to sizzle.  Scoop about ¼ cup of the batter into the hot oil and fry until bottom is golden brown. (For smaller fritters, use two tablespoons per scoop.) Turn fritter over and fry other side until edges look crisp. Repeat with remaining batter. Drain fritters on paper towels.

If desired, serve with pancake syrup, or dust with powdered sugar before serving. This is best eaten when newly cooked.


Be sure the cooking oil is very hot before using.  To test:  Drop a piece of bread cube into the oil.  If it sizzles, the oil is hot enough to use.
After frying several fritters, remove the bits of browned batter from the oil with a slotted spoon, before putting in another batch of fritters.
You can also use sliced ripe bananas instead of apples


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