Carnival Italian Recipes Italian Pastries


Apple-picking at a local orchard is one of our favorite Fall pleasures, and this mouth-watering recipe is the perfect way to feature the fruits of our orchard expeditions.

Although they were originally intended as breakfast treats or as a side dish for meat-eaters, apple fritters make a great not-too-sweet finish to an early Autumn meal.

For the fritters, use Granny Smith’s or any other firm ripe apple for a delicious snack or dessert.

Enjoy them sprinkled with a combination of granulated or confectioners’ sugar and ground cinnamon.

Ground nutmeg and sugar tastes so good sprinkled over them as well.

Makes 24 fritters


  • 3/4 cup all-purpose flour
  • 1/8 tsp. salt
  • 1 egg, slightly beaten
  • 1 tbsp. vegetable oil
  • 1 tsp. rum (optional)
  • 1 tsp. vanilla extract
  • 1/2 cup beer (light, not dark)
  • Vegetable oil, for frying
  • 2 egg whites
  • 4 medium size apples (such as Granny Smith’s, MacIntosh, Red Delicious, Golden Delicious or Fuji apples)
  • 1/2 cup confectioners’ sugar or granulated sugar
  • Ground cinnamon or ground nutmeg



Sift flour and salt into a large bowl. Stir in egg, the 1 tbsp.oil, the rum, and the vanilla.

Gradually beat in enough beer to make a medium-thick batter similar to thickness of whipping cream.

Cover bowl and let stand 1 hour.

Heat oil for deep frying to 350°F (180°C). Immediately before frying fritters, beat egg whites until stiff and glossy.

Use a wooden spoon to fold beaten egg whites into batter.

Peel and core apples and cut into 1/4 inch crosswise slices.

Dip into batter, 2 to 3 at a time, covering completely.

Lower into hot oil and fry until golden brown on both sides.

Drain on paper towels. Keep warm.

Repeat until all slices are battered and fried.

To Serve:
Sprinkle fritters generously with confectioners’ sugar or granulated sugar and ground cinnamon (or ground nutmeg). Fritters are best served very warm.






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