Apple Fritters with Brandy Caramel

Apple Fritters with Brandy Caramel


  • For the Apple Fritters:
  • ⅓ cup caster sugar
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • 1 medium egg
  • 15 grams butter, melted
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 red apple
  • rice bran oil, for frying
  • For the Brandy Caramel:
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup cream
  • 2 tablespoons brandy (we used Martineau VSOP Brandy)
  • 35 grams butter, cubed
  • To serve:
  • vanilla ice cream

These spiced apple fritters are best served hot with a scoop of vanilla ice cream and a generous helping of brandy caramel. Makes 10 fritters

  1. Apple fritters: In a large bowl, sieve together dry ingredients. In a separate bowl, whisk together egg, melted butter, milk and vanilla extract. Peel, core and chop apple into 1cm-sized cubes
  2. Add wet ingredients to dry, along with apple cubes and stir to combine
  3. Heat 6cm of oil in a large saucepan until it reaches 180ºC. If you don’t have a sugar thermometer, dust a little flour into the oil, if it sizzles the oil is ready to use. Line a plate or baking tray with paper towels
  4. Take a tablespoon of batter and gently drop it into hot oil – use another spoon to help scrape the batter off the spoon. Once the fritter has puffed up and is golden brown on one side, turn it over and fry until golden all over. Use a slotted spoon to transfer fritters to paper towel-lined plate. Cook fritters 2-3 at a time, do not overcrowd the saucepan
  5. Brandy caramel: Place the sugar and water in a saucepan over a moderate heat. Cook until sugar has dissolved. Bring to a boil and then reduce the heat and simmer until golden brown. Remove from the heat and add the cream and brandy. Place back on the heat and cook for 2 minutes, stirring to combine. Remove from heat and stir through butter. Set aside to chill
  6. To serve: Serve fritters warm with caramel sauce and vanilla ice cream
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