Ravneet Gill’s recipe for apple fritters | The sweet spot

These strike the perfect balance between something refreshing and decadent, without being too sweet. My husband and I devoured these fritters for brunch, and even offered a few to our baby (who we are happily weaning – he loved grabbing and mushing them in his mouth). They are quick to pull together, and the recipe easily multiplies, too. The key is to squeeze out the juice from the apples, but it doesn’t have to go to waste: you can drink it!

Apple fritters

Prep 10 min
Rest 20 min
Cook 20 min
Makes 6

340g apples – I used 1 gala and 1 pink lady
25g plain flour
15g golden caster sugar
A pinch of salt
¼ tsp cinnamon
1 medium egg , beaten
55ml milk
20ml neutral oil, for shallow frying
150g greek yoghurt
20g maple syrup
Icing sugar , for dusting

Grate the apples on a large box grater, then squeeze out the excess juice with your hands. You should be left with about 100g apple solids.

In a large bowl, combine the grated apple, flour, sugar, salt, cinnamon, egg and milk, and mix until it has a spoonable texture. Cover and leave to rest for 20 minutes.

Set a frying pan on a medium heat and add just enough oil to cover the bottom in a thin layer. Spoon heaped tablespoons of the fritter mixture into the hot oil and fry for 90 seconds on each side, until golden brown – it’s best to do this in two batches. Transfer the cooked fritters to a plate lined with kitchen paper to drain off the excess oil.

To make the maple yoghurt, mix the yoghurt and maple syrup in a bowl, then set aside.

To serve, dust the fritters with icing sugar and eat warm with a dollop of maple yoghurt on the side.