Stale Bread Apple & Cinnamon Fritters
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Serves 12
These Stale Bread Apple & Cinnamon Fritters are the ultimate comfort food, turning humble leftover bread into a crispy, golden delight! Soaked in refreshing San Pellegrino Limonata and spiced with cinnamon, these fritters are filled with soft apple chunks and coated in a sugar-cinnamon finish. Perfect for a sweet snack or dessert, each bite is a warm, flavorful crunch—waste not, want not, with this deliciously inventive treat!
Recipe
Serves 12 · Prep 30m · Cook 15m
Ingredients
- 150 ml of San Pellegrino Limonata
- 200 gr of crustless stale bread cut into small chunks (such as ciabatta, sourdough or pane di casa)
- 1 egg
- 3 tablespoons of plain flour
- 1 tablespoon of baking powder
- 1 teaspoon cinnamon
- Finely grated zest of 1 lemon
- 50 gr of caster sugar for batter and 1 cup for rolling
- 1 green apple, peeled and cut into small cubes
- 1 heaped teaspoon for the batter and 2 tablespoons cinnamon for rolling
- Vegetable oil for deep frying
Method
- Place the bread into a shallow mixing bowl, pour in the Limonata and mix the bread around so that all pieces are soaking. Leave it to soften for 20 minutes.
- While the bread is soaking in a bowl make your batter, add your eggs and 50g of the sugar to a bowl and beat until combined. Add 1 heaped teaspoon of the cinnamon and mix.
- Return to the bread and mix it with your hands into a pulp consistency. Once the bread has been pulped add in the egg, sugar and cinnamon mixture along with the flour. Mix it together to from a batter. Then add in your baking powder and lemon zest, mix. Then add in the apples and mix it all together until incorporated.
- Heat up the oil in a medium, non stick skillet. You will need enough oil to deep fry, that will depend on the size and shape of your pan. In a bowl mix together 1 cup sugar and cinnamon, set aside.
- Once the oil is hot, drop in your mixture, 1 tablespoon per fritter. It will puff up and colour quickly. Turn the fritter(s) around to cook evenly for 3-4 minutes. You will have to do this in a few batches.
- As they cook, lift them out with a slotted spoon and rolled them straight into the sugar and cinnamon bowl you prepared earlier. Set onto a plate and serve straight away.
Equipment
- Per Natura Nonstick Induction Open Skillet 20cm — Buy