Warm up this winter with these gorgeous apple fritters made with orange blossom water, pistachios and pomegranate molasses.
Course Dessert, Snack
Cuisine Middle Eastern
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Peter G
3Granny Smith applescored and sliced into ½ cm rings
2tbsporange blossom water
oil for deep fryingI used rice bran oil
⅓cuppistachiosroughly chopped or crushed in a mortar and pestle
2tbspmolassespomegranate, for drizzling
Combine the sliced apples and a good squeeze of lemon juice in a container and set aside.
In another bowl mix together the tapioca flour, baking powder, milk, orange blossom water and egg until well combined. Finally, add the melted butter and whisk through. Set aside.
Heat the oil in a medium tall pot and allow it to reach 180 deg C. (I used a thermometer to get this right!)
Once the oil is heated, very carefully dip an apple ring into the batter and cook in the hot oil for 2-3 mins each side until golden. Remove and place on a tray lined with kitchen towels. repeat until all rings are cooked. (I cooked a maximum of 3 at a time to stop the oil from cooling down too quickly).
Serve the apple fritters with crushed pistachios and lightly drizzled with the pomegranate molasses.
Please note - the nutrition information does not take into account the oil used for frying.