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Quince and apple fritters

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

By Alice Storey
  • Serves 32
  • 45 mins preparation
  • 1 hr 40 mins cooking plus cooling
Quince and apple fritters
Quince and apple fritters


  • 7 gm dried yeast (1 sachet)
  • 200 ml warm milk
  • 90 gm caster sugar
  • 2 eggs
  • 60 gm butter at room temperature, chopped
  • 530 gm plain flour, plus extra for dusting
  • ½ tsp vanilla extract
  • Vegetable oil, for deep-frying
  • 220 gm pure icing sugar, sieved (11/4 cups)
  • 3 tbsp lemon juice
Quince and apple filling
  • 350 ml apple cider
  • 200 gm caster sugar
  • 1 cinnamon quill
  • Juice and thinly peeled rind of ½ lemon
  • 2 quince (about 370gm), peeled, cored and cut into 2cm dice
  • 30 gm butter, chopped, plus extra for buttering bowl
  • 3 Granny Smith apples (about 400gm), peeled, cored and diced
  • 2 tbsp brown sugar


  • 1
    Stir yeast and warm milk in a bowl until yeast dissolves and stand until foamy (5-7 minutes).
  • 2
    Place sugar, eggs, butter, half the flour, vanilla, yeast mixture and 1 tsp fine sea salt in an electric mixer fitted with a dough hook and knead on low speed to combine, then add remaining flour and knead until a sticky dough forms (4-5 minutes; dough will be quite wet). Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a lightly buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
  • 3
    Meanwhile, for apple and quince filling, combine cider, sugar, cinnamon, lemon juice and rind and 250ml water in a saucepan, add quince, reduce heat to low and simmer until quince is tender (50-55 minutes). Strain and cool. Heat butter in a frying pan, add apple and brown sugar, and cook, stirring, until caramelised (12-15 minutes). Add quince, toss to combine and cool.
  • 4
    Roll out dough on a floured surface to 24cm x 40cm. Scatter with half the filling, fold in thirds to enclose, turn so shortest side faces you and roll again to about a 24cm x 40cm rectangle. Scatter with remaining filling, fold in thirds again and roll to a 24cm x 40cm rectangle. Cut into 4cm squares, gather corners and pinch to enclose (if a little filling comes out just press back into dough).
  • 5
    Heat oil to 170C in a large saucepan. Deep-fry fritters in batches (be careful, hot oil will spit), turning once, until golden and cooked through (3-4 minutes). Drain on paper towels and repeat with remaining fritters.
  • 6
    Combine icing sugar and lemon juice in a bowl, then dip fritters in icing, shake off excess, set aside until set (12-15 minutes), then serve.


Drink Suggestion: Medium-sweet French cider. Drink suggestion by Max Allen