Warm up this winter with these delightful apple fritters flavored with orange blossom water, topped with crushed pistachios and drizzled with pomegranate molasses.
They say an apple a day keeps the doctor away. I won’t promise the same for my apple fritters, but I will promise they’re worth the occasional indulgence. I’ve had my share of mishaps with deep frying (I once suffered severe burns when oil splashed back while making loukoumades), so I treat frying with respect — and great care.
Why deep-fry apple slices? Because when a crisp, golden batter meets warm tender apple, the result is irresistible. The contrast of textures and the burst of sweet-tart apple make these fritters a comforting winter treat.
This version is inspired by Middle Eastern flavors. Lately I’ve been exploring those fragrant ingredients (you may recall my Middle Eastern pancakes), and they pair beautifully with apples. The batter includes orange blossom water for a delicate floral note, and I use tapioca flour to keep the fritters gluten free — it gives a light, crisp texture that works wonderfully.
I finish the fritters with crushed pistachios for crunch and a generous drizzle of pomegranate molasses for tangy sweetness. The combination is different, but in the best way possible — an experiment that succeeded.
Serve these with a warm cup of tea and enjoy. Scroll down for the complete recipe and instructions.
📖 Recipe
Apple Fritters
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Ingredients
- 3 Granny Smith apples, cored and sliced into ½ cm rings
- 2 tablespoon lemon juice
- 150 g tapioca flour
- 1 teaspoon baking powder
- 120 ml milk
- 2 tablespoon orange blossom water
- 1 egg
- 25 g butter, melted
- oil for deep frying, I used rice bran oil
- ⅓ cup pistachios, roughly chopped or crushed
- 2 tablespoon pomegranate molasses, for drizzling
Instructions
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Place the apple rings in a bowl and toss with the lemon juice; set aside to prevent browning.
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In a separate bowl whisk together the tapioca flour and baking powder. Add the milk, orange blossom water and egg, mixing until smooth. Whisk in the melted butter and set the batter aside.
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Heat oil in a medium, tall pot to 180°C (use a thermometer for accuracy).
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Dip each apple ring into the batter and carefully lower into the hot oil. Fry for 2–3 minutes per side until golden. Work in small batches (I cooked three at a time) so the oil temperature stays consistent. Remove fritters to a tray lined with paper towels to drain.
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Serve warm topped with crushed pistachios and a light drizzle of pomegranate molasses.
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Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only.
© Souvlaki For the Soul
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