Apple Fritters

How to turn health food into mental health food.

Apple Fritters at Applewood Farmhouse Restaurant in Sevierville, Tennessee by Joelk75, on Flickr (CC License)

If you enjoy fun misinformation, check out’s explanation of how Tim Horton invented the apple fritter in 1964. Uh-huh. In reality, Romans ate fritters, and the apple iterations date at least as far back as medieval England.

Their domestic history predates not only the Canadian restaurant chain but the nation that hosts it.Here’s a version from The Great Western Cook Book by Angelina Maria Collins, circa 1851:


Beat five eggs separately, add a pint of milk, a little salt, beat in flour enough to make a light batter. Fry a large spoonful at a time, in clear, hot lard.

Corn Fritters.

Are made the same way, only grate the corn in, instead of flour, and add a little black pepper. These taste very much like fried oysters.


Are also made like the above, with the addition of apples, but do not omit the flour, as in the latter.

If you’re looking for a bit more direction, consider this version from the October 17, 1962 edition of The Progress-Index from Petersburg, Virginia:

Apple Fritters–Serve them with confections sugar or maple syrup or both.

We suggest serving these apple fritters with confectioners sugar because that’s the combination that was a “must” in our childhood. But your culinary nostalgia may lead you to serving them with maple syrup. French chefs often offer their apple fritters, which they call Beignets de Pommes, with custard sauce. Both American and French cooks stress that the fritters must always be served piping hot.

Apple Ring Fritters

1 cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
1[/4?] cup sugar
1-2 cup milk
2 eggs (separated)
1 teaspoon salad oil
6 apples

Sift together flour, baking powder, salt and sugar. Beat egg yolks slightly; beat in milk; add sifted dry ingredients and oil; beat until blended. Beat egg whites until stiff: fold into flour mixture. Core and pare apples; cut into crosswise slices 1/4 inch thick. Dip apple rings in batter; fry a few at a time in hot (373 degrees) shallow fat until brown, turning once. Drain on absorbent paper. Sprinkle with confectioners sugar. Serve at once. Makes about 24 fritters.

From the box of C.N. sold in De Soto, Kansas.

Apple Fritters

2 apples
1 c. flour
2 t. baking powder
3 T. sugar
1/4 t. salt
1/4 c. milk
1 egg

1. Mix and sift dry ingredients; add milk to the well-beaten eggs. Continue mixture, then add the apples. Drop by spoonfuls and fry in deep fat, dipping the spoon into hot fat between each spoonful.

Drain on brown paper and sprinkle with powdered sugar.

Catherine Nichepor

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