Dessert of the Week: Apple and cinnamon choux fritters



  • 1 Granny Smith apple, peeled, grated
  • 1/2 teaspoon ground cinnamon
  • Vegetable oil, for shallow-frying
  • Custard, to serve

Basic choux pastry

  • 60g butter, chopped
  • 2/3 cup plain flour
  • 3 eggs, lightly beaten

Cinnamon sugar

  • 1/2 cup caster sugar
  • 1 teaspoon ground cinnamon



  1. Make cinnamon sugar: Combine sugar and cinnamon in a bowl.
  2. Make choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  3. Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  4. Using a wooden spoon, gradually beat in eggs until well combined and dough is glossy. Stir in apple and cinnamon.
  5. Heat oil in a deep frying pan over medium-high heat. Drop 1 level tablespoon mixture into pan. Repeat, making 6 fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Using a slotted spoon, transfer fritters to cinnamon sugar. Toss to coat. Transfer to a plate. Repeat with remaining dough. Serve fritters warm with custard.




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