While the large, thin fritters served with syrup are called buñuelos, others, made with apples, corn, bananas or other fruit are called frituras. The apples can be chopped and incorporated into the batter or sliced and dipped in batter, but in either case, heat the oil to 370º to produce crisp, non-greasy fritters.
- 1 cup flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1/3 cup milk
- 1 egg
- 1 cup finely chopped peeled apple OR 2 apples, peeled, cored and cut into ¼” slices sifted confectioners’ sugar for coating
Sift together flour, sugar, salt and baking powder. Add milk and egg and beat until smooth.
If using chopped apple, fold it into batter. If using sliced apples, dip slices in batter.
In a large, heavy skillet, heat 2 to 3 inches of oil to 370º. If using the chopped apple batter, drop by spoonfuls into hot oil. If using slices, drop individual slices into hot oil.
Fry until light golden brown, remove fritters with a slotted spatula and drain on paper towels. Roll in confectioners’ sugar while still warm. Makes about 2 ½ dozen.
Mexican holiday sweets: cookies, candy and more
September in the Mexican sierra: an abundance of apples