Belgian Apple Fritters

Three ingredients. That’s it.

Apple rings get dipped in a simple batter of flour and beer, then fried until shatteringly crisp and golden.

The beer adds lift and lightness to the coating without leaving any flavor behind, just an airy crunch that shatters the moment you bite through to the warm, soft apple inside.

Dust them with powdered sugar or serve alongside a pool of light custard for a classic Belgian treat that comes together in about 30 minutes.

Kitchen Tips

• Use a firm, tart apple like Granny Smith or Braeburn. They hold their shape in the fryer and the tartness cuts through the richness of the batter.
• Let the beer go flat before mixing. Fresh carbonation makes the batter foam up and gives you an uneven coat. A beer that’s been open for an hour or two is ideal.
• Keep fried fritters warm in the oven on a wire rack while you fry the rest. Stacking them on a plate traps steam and kills the crunch.

Variations

• Cinnamon sugar finish: Skip the powdered sugar and toss hot fritters in a bowl of cinnamon-sugar for a carnival-style treat.
• Salted caramel drizzle: A thin ribbon of warm salted caramel over the top takes these from snack to dessert in one move.