Sweet Sherry Apple Fritters

A recipe by Gary Rhodes from Sunday Magazine.

I’m sure you’ve eaten apple fritters before but not with a sherry-based batter. To make the flavour really strong, I also like to soak the apples in neat sherry for 30 minutes. You can imagine the wonderful rich flavour of the apples. I find that they go very well with pouring cream, vanilla ice cream or yogurt ice cream, which really lifts the sherry taste.

Serves 4

Ingredients: 2 eating apples, peeled, cored, cut into 1/2 in (1.5cm) thick rings or 8 wedges; 4 tblsp sweet sherry; 2 eggs, size 2; 4 oz (100g) self-raising flour; 1/2 tsp ground cinnamon, optional; 1 oz (25g) caster sugar; Oil for deep frying; 1 tblsp icing sugar, optional

  • Soak the apples in the sherry for 30 minutes. Drain off the sherry and put to one side.
  • For the batter, beat together the eggs, flour, cinnamon, if you’re using it, and caster sugar. Add the sherry. Dip and coat the apples in batter. Heat the oil in a deep-fat fryer to 180oC/350oF and fry the fritters until golden. It’s best to cook 4-5 fritters at a time and then keep them warm in a pre-heated oven while the rest are cooking.
  • Sprinkle on icing sugar, if you’re using it.

In honour of it being a Gary Rhodes recipe, here is a recipe book of Gary’s

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