These brie bites are one of my favorite holiday appetizers! I love how the crisp puff pastry and rich, creamy cheese play off the sweet fig jam on top.

This post is in partnership with DeLallo.

I’ll be making these brie bites for every party this holiday season! Easy to make with 5 ingredients (and easy to eat with your fingers), they’re the perfect festive appetizer. A delicate shell of puff pastry surrounds the melty brie cheese, and a spoonful of DeLallo Fig Spread creates a sweet, glossy glaze on top. I finish them with a sprig of rosemary and toasted pecans for crunch.

I often see brie and cranberry sauce paired around the holidays, but if you’ve never tried brie and fig spread together, you have to make this recipe. The figs’ fruity sweetness perfectly balances the rich cheese without overwhelming it. I especially love DeLallo Fig Spread here. Made in Greece from sun-ripened Kalamata figs, it has a looser texture and lighter flavor than many other fig spreads I’ve tried—it’s almost like honey.

Sweet, savory, flaky, and buttery, these brie bites are a guaranteed crowd pleaser. The first time I tested them, my husband Jack walked through the kitchen and ate four straight out of the mini muffin tin! Make them for your next party or gathering, and I promise they’ll disappear quick.

Brie Bites Ingredients

You need 5 simple ingredients to make this brie bites recipe:

• Brie cheese, of course! No need to splurge on extra-fancy brie. When I was testing this recipe, I actually found that higher end bries with softer textures could spread too much in the oven. Any widely available supermarket brie will work well here.
• Frozen puff pastry – So crisp, so flaky, and so easy to prep! Thaw it according to the package instructions before using.
• Fresh rosemary – I sprinkle some finely chopped rosemary inside the brie bites, and I garnish them with a rosemary sprig before serving. Fresh thyme would be lovely here too.
• DeLallo Fig Spread – I add a small spoonful to each brie bite after baking for sweetness. You’ll likely end up with some fig spread leftover—spread it on toast, add it to a grilled cheese sandwich, or serve it on a cheese board with soft cheeses. I love it with scones and biscuits too!
• Toasted pecans – For crunch! Finely chopped walnuts would also be great.

Find the complete recipe with measurements below.

How to Make Brie Bites

This brie bites recipe is super easy to make! Here’s how it goes:

Start by cutting the brie into 24 small pieces. They might not be exactly equal, but do your best to cut them to a similar size.

Then, cut the puff pastry into 24 squares. Depending on the brand, you may or may not have to roll it out first.

Next, assemble the brie cheese bites. Press the puff pastry squares into 1 (24-cup) mini muffin tin or 2 (12-cup) mini muffin pans. Sprinkle the chopped rosemary at the bottom of the puff pastry cups, then fill each one with a piece of the cheese.

Bake at 375°F for 18 to 22 minutes, or until the cheese is melted and the pastry is golden brown.

Top with the fig spread, rosemary, and pecans, and serve warm!

Recipe Tips

• Keep the brie cold. If it’s at room temperature when you assemble the brie bites, it will spread too much in the oven.
• Don’t remove the rind. Leaving it on will help the cheese hold its shape in the oven.
• Press the pastry all the way into the muffin cups, gently pinching the edges together if necessary. This will help it bake with the cutest “cup” shape!

More Holiday Appetizers to Try

If you love this recipe, try one of these easy holiday appetizers next:

Puff Pastry Brie Bites

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Serves 24

These brie cheese bites are a perfect appetizer for Thanksgiving, Christmas, or any fall gathering! They’re best served warm from the oven. Find make-ahead tips in the blog post above.

• Cooking spray, for the pan
• 6 ounces brie cheese
• 1 sheet frozen puff pastry, thawed in the refrigerator overnight
• All-purpose flour, for rolling
• 1 teaspoon finely chopped fresh rosemary, plus more rosemary leaves for garnish
• ⅓ cup DeLallo Fig Spread
• 2 tablespoons finely chopped toasted pecans

Cook ModePrevent your screen from going dark

• Preheat the oven to 375°F and oil or spray a 24-cup mini muffin tin.
• Cut the brie into 24 small pieces. Chill in the refrigerator until ready to use.
• Spread the puff pastry on a lightly floured surface. Dust the top with flour and roll out into a large 11×13-inch rectangle. Cut the pastry into 24 small rectangles or squares by cutting it crosswise into 6 equal pastry strips, then cutting it lengthwise into 4 (a pizza cutter works well for this).
• Gently separate the small puff pastry rectangles and press each one into a well in the mini muffin tin, gently pressing the sides together if necessary to form a small pastry cup. Make sure that the pastry is flush against the bottom of the muffin cup.
• Sprinkle the rosemary at the bottom of the pastry cups, then fill each with a piece of the brie. Bake for 18 to 22 minutes, or until the cheese is melted and the pastry is golden brown and crisp.
• Remove from the oven and allow to cool for 2 minutes, then top with the fig spread, adding about ½ teaspoon to each brie bite. Sprinkle with the pecans and garnish with rosemary leaves.
• Transfer to a serving plate and serve.

My family can’t get enough of this easy pumpkin cake. Moist, warmly spiced, and topped with tangy cream cheese frosting, it’s a delicious fall dessert!

This pumpkin cake recipe is my family’s new favorite fall dessert. I made it for my mom and my sister’s family when we all got together a few weeks ago, and it disappeared within minutes of me setting it on the table. The adults kept raving about the moist texture and rich, spiced pumpkin flavor, and the kids couldn’t get enough of the tangy cream cheese frosting on top. I’ve already posted a few pumpkin baked goods this fall, but this one was such a hit that I had to share it too.

This pumpkin cake recipe is easy to make, so it’s a great everyday treat. But with the cream cheese frosting, it’s also special enough for other fall occasions. It would be perfect for Halloween or even as an alternative to pie at Thanksgiving.

As written, it makes a thick, fluffy square cake, but I’ve included instructions in the recipe notes for turning it into a sheet cake for a crowd. Whichever version you try, I hope you love it as much as we do!

Pumpkin Cake Ingredients

Here’s what you’ll need to make this pumpkin spice cake:

• Pumpkin, of course! I tested this recipe with a few different amounts of pumpkin puree. I wanted to maximize moisture without weighing the cake down. I found that 1 1/4 cups yielded the best moist, yet fluffy, cake. Stir any leftover pumpkin into overnight oats, or use it to make pumpkin pancakes!
• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Baking powder, baking soda, and eggs – They help the cake puff up as it bakes.
• Brown sugar and cane sugar – For sweetness.
• Vegetable oil – For moisture and richness.
• Milk – Any kind you like! Regular milk, almond milk, and oat milk would all work well here.
• Pumpkin pie spice and vanilla extract – For warm, spiced depth of flavor. If you don’t have pumpkin pie spice on hand, you can substitute a mix of warm spices like cinnamon, ginger, and cloves.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Pumpkin Cake

You can find the complete recipe with measurements below, but for now, here’s a quick overview of how it goes:

Start by making the batter. Whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick.

Transfer the batter to a greased 9×9-inch baking dish. I also like to line the pan with parchment paper for easy removal!

Bake at 350°F until the top springs back to the touch and a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Let the cake cool completely in the baking pan before slicing or frosting.

Frosting Options for Pumpkin Cake

To be honest, this pumpkin cake doesn’t actually need frosting. My son Ollie loves it plain, which is pretty unusual for a frosting-obsessed kiddo.

That said, it’s totally delicious with cream cheese frosting on top. For a square cake, you’ll just need 1/2 of my cream cheese frosting recipe. Make the full recipe if you’re making the pumpkin sheet cake option in the recipe notes below.

For a simpler topping, drizzle the cake with the vanilla glaze from my pumpkin baked oatmeal.

More Pumpkin Recipes to Try

If you love this pumpkin spice cake, try one of these delicious pumpkin recipes next:

Pumpkin Cake

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Serves 9

My family loves this pumpkin cake recipe in the fall! It’s moist, tender, and perfectly spiced. Enjoy it plain for an everyday treat, or add tangy cream cheese frosting to take it over the top.

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• Preheat the oven to 350°F and grease a 9×9-inch baking dish*. Line the bottom and two of the sides with a sheet of parchment paper, leaving a 1-inch overhang over the sides.

• In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract.

• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

• Add the dry ingredients to the wet ingredients and mix until just combined. Transfer the batter to the prepared pan and smooth the top.

• Bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Place the pan on a wire rack to cool to room temperature.

• Once cool, top with cream cheese frosting, if desired. Slice and serve.

*You can easily adapt this recipe to make a pumpkin sheet cake in a 9×13-inch pan. Use a full (15-ounce) can of pumpkin and bake for 33 to 37 minutes. The cake will be thinner, but still delicious!

This cherry turnover recipe from acclaimed pastry chef and cookbook author Claudia Fleming wraps a combination of sweet and sour cherries in flaky pastry to form tidy hand pies that would be a hit at any function, from a backyard BBQ to the most elegant brunch party.

Editor’s note: If you can’t find sour cherries, double the amount of sweet ones and increase the lemon juice to 1½ Tbsp.

My chicken parmesan meatball skillet is a go-to in my house for a quick, one-pan weeknight meal. I love serving it over a bed of pasta or on hoagies as a delicious sammie. It can also be served as an appetizer with crostini or toothpicks! I can’t wait for you to try this recipe .

Ingredients You’ll Need

• Ground chicken
• Egg
• Grated parmesan cheese and shredded mozzarella cheese
• Panko bread crumbs 
• Italian seasoning

• Dry red wine
• Yellow onion
• Garlic
• Italian seasoning 
• Tomato sauce
• Diced tomatoes
• Balsamic vinegar 

• Shredded mozzarella
• Panko bread crumbs
• Italian seasoning

Great Jones

Cast Iron Pan

The Great Jones King Sear is our favorite cast iron pan. It’s definitely worth the splurge to add to your kitchen collection!

• Ground chicken –> Ground turkey, lean ground beef, or a plant-based ground
• Homemade Italian seasoning –> Store-bought Italian seasoning

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave or on the stovetop before serving.

You can also freeze the cooked meatballs for up to 3 months. Just thaw them in the refrigerator overnight and reheat before serving.

Serving Ideas

I love serving these chicken parm meatballs over a bed of spaghetti! Top it all off with additional fresh basil if you’re feeling fancy.

Want to skip the pasta? I recommend serving with roasted or steamed broccoli or your favorite veggie of choice.

Craving a sammie? Delish! Serve the meatballs and a little extra scoop of sauce on hoagies or slider buns.

Serving as an appetizer? Love it! I serve mine with toothpicks for the meatballs or with a basket of crostini.

More Meatball Recipes to Try

Fish sticks are a staple at my house currently (LOL) so this homemade tartar sauce recipe comes in handy! Although this easy tartar sauce is great on all sorts of dishes like fish tacos, salmon burgers, tuna cakes, or air fryer fish. Level up your meal with homemade hushpuppies.

Tartar sauce is a creamy mayo-based sauce flavored with dill pickles (or relish) and a few fresh herbs. I like my tartar sauce more on the dip-side, not so thick that you have almost scoop it. But, that’s the great thing about making your own—you can easily customize this to your preferences.

Related: If you love fish recipes next try our Air Fryer Salmon or Baked Salmon recipes.

Ingredients

• Mayonnaise
• Dill relish
• Parsley
• Dill
• Lemon juice
• Granulated white sugar

How to make Tartar Sauce

Finely chop the parsley and dill. In a small to medium sized mixing bowl stir together the mayo, relish, herbs, lemon juice and sugar.

You can store any leftover tartar sauce in an airtight container in the refrigerator or at least a week but likely longer. The flavors of the sauce will deepen the longer you store it.

Notes and Substitutions

• You can swap regular mayo or Miracle Whip or another low-fat option if you prefer. If you want to make this vegan friendly use a vegan mayonnaise like Vegenaise.
• Instead of dill relish you can finely chop up dill pickles for this. If you do this will make the sauce thicker and more chunky in consistency.
• You could swap the dill relish or sweet relish. If you do I recommend omitting the sugar as it won’t be necessary to balance the flavors.
• If you don’t have fresh lemon juice you could use apple cider vinegar or white vinegar instead.

More Sauce Recipes

The BEST tomato soup recipe! It’s rich, flavorful, and easy to make with basic ingredients. Just add a grilled cheese for a delicious, comforting meal!

This tomato soup recipe is a cold weather staple in our house. It couldn’t be simpler to make, and the ingredients are largely pantry basics that I always keep on hand.

But more importantly, this tomato soup is creamy, comforting, and full of rich flavor. The tomatoes make it tangy, balsamic vinegar adds sweetness, and red pepper flakes give it a warming kick of heat.

You could serve it on its own, topped with a swirl of olive oil, black pepper, and fresh basil leaves…or you could pair it with a grilled cheese sandwich. If you’re craving cozy comfort food as much as I’ve been lately, I definitely vote for the latter.

Key Ingredients in Tomato Soup

Here’s what you’ll need to make this homemade tomato soup recipe:

• Tomatoes, of course! Canned diced tomatoes, to be exact. You can also use canned whole peeled tomatoes and crush them with your hands before adding them to the soup. If you’d prefer to use fresh tomatoes, check out this roasted tomato basil soup recipe instead.
• Olive oil and butter – They create the soup’s rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter.
• Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor.
• Balsamic vinegar – It adds sweetness and tang.
• Vegetable broth – Use store-bought, or make your own. Water works here too!
• Full-fat coconut milk or heavy cream – Honestly, both are fantastic! They make the soup equally creamy. If you go the dairy-free route, I promise, you won’t taste the coconut one bit!
• Dried thyme – For warm, earthy flavor.
• Red pepper flakes – For heat.
• Fresh basil leaves – You can’t beat the combination of tomatoes and basil! I shower the basil over the soup to add bursts of fresh flavor.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Tomato Soup

This homemade tomato soup recipe is so simple to make! Here’s how it goes:

First, sauté the veggies. Melt the butter in a large pot or Dutch oven over medium heat, and add the olive oil. Add the onion, carrots, minced garlic, and a pinch of salt, and cook, stirring occasionally, until the veggies soften, about 8 minutes.

Stir in the vinegar.

Next, add the remaining ingredients and simmer until the carrots are tender, 20 to 25 minutes.

Then, blend part of the soup. This step makes it sooo creamy! Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender, and blend until smooth. If you like, you could use an immersion blender for this step, though I prefer the smoother texture I get when I use my regular blender. Return the pureed soup to the pot, along with the 4 cups of chunky soup. Stir to combine.

Finally, season to taste and serve. That’s it!

What to Serve with Homemade Tomato Soup

On top: I love this soup with a swirl of olive oil, a drizzle of coconut milk or heavy cream, black pepper, and/or fresh basil on top. A little freshly grated Parmesan cheese is delicious too. I also like adding homemade croutons for crunch.

On the side: Enjoy the soup with a side of crusty bread or a grilled cheese sandwich. If you prefer something lighter, serve it with a simple green salad, my kale Caesar salad, or a classic Caesar salad.

Leftovers keep well for up to 4 days in an airtight container in the refrigerator. For longer storage, freeze the soup for up to 3 months!

More Favorite Soup Recipes

If you love this creamy tomato soup recipe, try one of these homemade soups next:

Easy Tomato Soup Recipe

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Serves 6

Our favorite tomato soup recipe! Made with pantry staples, this simple homemade tomato soup is creamy, rich, and flavorful. Serve it with a grilled cheese sandwich for a delicious, comforting meal!

Cook ModePrevent your screen from going dark

• Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.

• Stir in the vinegar, then add the tomatoes, water, cream, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.

• Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.

• Ladle into bowls and serve with a drizzle of cream, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.

*To make this soup dairy-free, replace the cream with full-fat coconut milk.

Forget caramelized onions, caramelized shallots deserve their time in the sun—or over the fire, as it were. Sweet, savory, and luxuriously dressed in butter, wine, and stock, they’re an easy holiday side dish that looks as impressive as it tastes. Former BA editor Claire Saffitz swears by serving these glossy shallots at her family’s Thanksgiving dinner, but they’re just as perfect alongside roast chicken, roast beef, or even a celebratory vegetarian main course. With only 20 minutes of cooking time, this caramelized shallots recipe strikes the ideal balance of elegance and ease—making it a dish you’ll want to repeat year after year.

Tips and variations

• To peel shallots, slice off the tip and trim the root just enough so the shallot still holds together. Run the tip of a paring knife down one side of the papery skin, just deep enough to cut through the outer layer. Use your fingers or the side of the knife to lift the cut edge at one corner, then peel away the top layer.
• Swap chicken broth for vegetable stock to make this dish vegetarian-friendly and the butter for a nondairy butter substitute to make them vegan-friendly.
• Add a splash of balsamic vinegar, sherry vinegar, or red wine vinegar at the end for extra brightness and a tangy punch.
• Add a sprig of fresh rosemary or thyme to the simmering shallots for a fragrant touch.

Serving suggestions

• Serve these caramelized shallots as a Thanksgiving side dish with roast turkey or glazed ham.
• Deglaze the sauté pan with the liquid from cooking 12 oz. rigatoni or buccatini; then make shallot pasta with the caramelized alliums and tons of Parmesan.
• Spoon them over creamy mashed potatoes, polenta, or risotto for a gluten-free alternative to gravy.
• Toss with roasted vegetables or sautéed green beans and top with crispy fried onions for a twist on your favorite holiday casserole.
• Use leftovers to top grain bowls, sandwiches, salads, or pizzas.

This air fryer grilled cheese is crisp and golden on the outside and melty in the middle. It’s the easiest way to make a perfect grilled cheese sandwich!

Did you know that you can make a perfect grilled cheese in the air fryer? This air fryer grilled cheese sandwich is crisp and golden on the outside and gooey in the middle (I mean, look at that cheese pull!).

I started making this air fryer grilled cheese recipe last spring for my son Ollie, and it’s since become my favorite way to make a grilled cheese. Sure, it’s pretty simple to cook one on the stovetop, but using the air fryer is even easier. Here’s why:

• I use sliced, not grated, cheese. Sandwich assembly is quick and easy!
• Cleanup is a breeze. There’s no skillet to wash after cooking.
• You can set it and forget it. When I make a grilled cheese on the stove, I’m always adjusting the heat to find the right balance of browning the bread and melting the cheese. In the air fryer, you can leave the temperature the same for the entire cook time. Just remember to flip halfway through.

If you have an air fryer, you should absolutely try this recipe. You may never make a grilled cheese in a skillet again!

How to Make Grilled Cheese in an Air Fryer

This air fryer grilled cheese recipe is super simple to make:

Start by assembling the sandwich. Spread two slices of bread with a thin layer of butter or mayo (I think mayo browns better, so I recommend using it!). Flip one slice over and top with 2 to 3 slices of sharp cheddar cheese. Top with the second slice of bread, placing it mayo side out.

Then, air fry it. If your air fryer requires preheating, preheat it to 375°F. Place the sandwich in the air fryer basket and air fry until the cheese is starting to melt and the bread is starting to brown, 3 to 5 minutes. Carefully flip and cook for another 2 to 5 minutes, or until the bread is golden brown and the cheese is fully melted.

Slice and serve! 

Find the complete recipe with measurements below.

Air Fryer Grilled Cheese Tips

• Use sliced cheese. When I make a grilled cheese on the stove, I grate the cheese to help it melt evenly. But in the air fryer, grated cheese can make a bit of a mess, and I find that sliced cheese melts just fine. Feel free to buy pre-sliced cheese or slice it yourself. I call for sharp cheddar in this recipe, but any good melting cheese will work. Monterey Jack, Swiss, provolone, and American are all fair game!
• Don’t skip the mayo or butter. It’s essential for helping the bread get brown and crisp as it cooks.
• You might need to work in batches if you scale up the recipe. As written, this recipe makes one air fryer grilled cheese. Of course, you can scale it up, but only cook as many sandwiches as will fit in a single layer at one time. If the air fryer basket is too crowded, they won’t cook evenly.

More Air Fryer Recipes to Try

If you love this air fryer grilled cheese, try one of these easy air fryer recipes next:

Air Fryer Grilled Cheese

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Serves 1

Learn how to make a grilled cheese in the air fryer! This simple recipe is great for making with kids (my son loves it!) and pairs perfectly with a cup of tomato soup. I call for sharp cheddar cheese here, but any good melting cheese will work—Monterey Jack, provolone, etc.

• 2 slices bread
• Mayonnaise or butter, for the bread
• 2 to 3 slices sharp cheddar cheese

Cook ModePrevent your screen from going dark

• Preheat the air fryer to 375°F.

• Place the bread slices on a cutting board and spread the top side with a thin layer of mayo. Flip one slice of bread and top with the cheese. Place the other slice of bread on top, mayo side out.

• Place the sandwich in the air fryer basket and air fry for 3 to 5 minutes, or until the cheese is beginning to melt and the bread is beginning to brown. Flip and air fry for 2 to 5 more minutes, or until the cheese is melted and the sandwich is browned on both sides.

• Slice and serve.

These bite-size apple fritters are crispy, tender, and full of apple flavor—and you won’t believe how easy they are to make. The simple batter is made with basic ingredients, including flour, sugar, melted butter, and milk, along with baking powder and eggs for lightness and lift. You’ll need two apples for this recipe, preferably a crisp, sweet variety, such as Rome or Gala. And while you won’t have to seek out any special equipment to make these fritters, you will need to do a bit of deep frying (we’ve got tips for making it a smooth and safe process). Serve them warm with a generous dusting of confectioners’ sugar for the ultimate fall treat.

Equipment Needs

Heavy-bottomed pot: Choose a medium to heavy pot for this recipe (a Dutch oven works well if you have one). A solid, heavier pot will hold its temperature better than a lighter one, which is key when deep-frying.

Thermometer: A deep-fry thermometer helps ensure your oil stays at the correct temperature while frying—too low and the fritters will end up pale and soggy; too hot and you run the risk of the exterior browning before the insides can cook through. If you don’t have a deep-fry thermometer, also known as a candy thermometer, check the temperature periodically with an instant-read thermometer.

Ice cream scoop: While not essential for this recipe, an ice cream scoop will form round, evenly sized fritters and make transferring the batter to the oil a snap. Alternatively, you can use two small spoons (one to scoop up the batter and the other to scrape it into the oil).

Baking sheet with wire rack: Once your fritters are golden and crispy, transfer them to a rimmed baking sheet lined with a cooling rack to drain. If you don’t have a wire rack that fits inside, you can line the baking sheet with a few layers of paper towels instead.

Spider or slotted spoon: If you have a spider—a metal skimmer commonly used in Asian cooking—pull it out for this recipe. Otherwise, use a slotted spoon to remove the golden fritters from the oil. In a pinch, you can use a pair of tongs.

The Best Apples for Apple Fritters

When choosing apples for this recipe, choose a firm, crisp variety that’s on the sweeter side, such as Rome, McIntosh, or Gala. Avoid Red Delicious and Golden Delicious apples, which can easily become mushy and fall apart when cooked. 

Deep-Frying Dos and Don’ts

DO use the right oil: When deep frying, use a neutral oil with a high smoke point, such as vegetable oil, peanut oil, corn oil, or safflower oil. Avoid those with lower smoke points, like olive oil, or ones that can leave food with an off, fishy flavor, like canola oil.

DO add food gently: To minimize the risk of burns, drop scoops of batter into the oil as gently as possible and not from too high up, which can result in splashing.

DON’T use a lid: Unlike when simmering or steaming, you never want to cover your frying oil with a lid. Doing so can raise the temperature too high, which runs the risk of a grease fire. (Do have a tight-fitting metal lid handy, however, in case of fire, so you can cut off the oxygen and extinguish the flame.)

DON’T crowd the pan: Adding too much food at once can cause the oil to drop in temperature, which impacts the taste and texture of your fritters (the oil should stay between 320°F and 350°F). Instead, add just a few scoops of batter at a time, which will also give the fritters room to bob and bubble around.