Apple fritters with coconut ice-cream

There is not much better than a hot, crispy coating surrounding warm, stewed apples and a large scoop of cool coconut ice-cream.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Apple fritters with coconut ice-cream
  • 4 scoops vanilla ice-cream
  • 1/2 cup shredded coconut, toasted
  • 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 1/4 cup caster sugar
  • 3/4 cup milk
  • 1 egg
  • 2 large green apples
  • vegetable oil, to deep-fry
  • 1/2 cup maple-flavoured syrup


Apple fritters with coconut ice-cream
  • 1
    Roll ice-cream scoops in coconut to coat. Place on a baking paper-lined plate; freeze until required.
  • 2
    Sift flours and sugar into a medium bowl; make a well at centre. Whisk milk and egg in a small jug. Whisk milk mixture into flour mixture until smooth.
  • 3
    Peel apples, and remove core. Cut apples into 1 cm-thick rings. Heat oil in a wok or large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip apple rings in batter; drain off excess. Deep-try apple, in batches, until crisp and golden. Using a slotted spoon, transfer to paper towels.
  • 4
    Serve fritters with coconut-crusted ice-cream and drizzled with syrup.


Tip: Try sliced pear or pineapple instead of apple. Another test for oil ready for frying: dip end of a wooden spoon handle into oil. Bubbles should appear around handle.