- 1 ½ tablespoons icing sugar
- 1 cup wholemeal self raising flour
- 1 teaspoon ground cinnamon
- ½ cup skim milk
- 1 medium egg (lightly beaten)
- 1 red apple, grated (skin on)
- ½ cup finely chopped Kentish Cobnuts
- 1 tablespoon extra Kentish Cobnuts and walnuts (if desired)
- 4 tablespoon honey
Sift together the icing sugar, cinnamon and flour into a large mixing bowl.
Add the apple, milk, egg and Kentish Cobnuts and leave for around 10 minutes.
Heat a frying pan with oil on a medium/low heat.
Add the mixture to the pan and allow room for spreading
Cook for 4 minutes or until golden on the underside. Turn carefully and cook on the other side for 2-3 minutes until golden on the underside and cooked through. Remove from the pan and keep warm as you repeat with remaining mixture.
Serve sprinkled with extra Kentish Cobnuts and a generous drizzle of warmed honey.
Makes 12, Serves 4 (Approx)
We have tried this with roasted Kent cobnuts and fresh cobnuts and both turned out well. But experimentation and preference is key. If you wish to roast the nuts we recommend laying them out evenly on a tray and baking at a low/medium heat. A tip for removing the skins is to rub the roasted cobnuts in a tea towel.
This recipe is adapted from here: https://www.nutsforlife.com.au/recipes/snacks-desserts/apple-walnut-fritters/