Crispy on the outside and gooey on the inside, these fritters have mastered the art of balance. The dough is perfectly golden, with just the right amount of sweetness, but it’s the chunks of apple ...
At first glance this fritter recipe may remind readers of falafel, but Aria owner Gerry Klaskala said the flavor is different, mainly due to the addition of tarragon.
As luck would have it, they were on sale. I selected some Fuji apples, and even when diced, they held up perfectly, giving me small chunks of apple through my cake, just as I remember in the apple ...
To make the best whitebait fritters: For each cup of fresh whitebait mix together one beaten egg, and one heaped teaspoon of flour, salt and pepper to taste. Nothing else. Cook in a moderately hot pan ...