Classic apple fritters can be made coarser by replacing a little of the flour with whole wheat flour.
Turn the apple slices the first time when the dough has formed crust and is light brown. There must be enough liquid dough that the apple slices can form the other side. Turn the apple slices so that they are evenly baked. Try to make apple fritters with whole grains - replace 50 g of wheat flour with 50 g of whole grain wheat flour.