BIG APPLE FRITTERS - middleeastsector
From My Kitchen To Yours...
All Word Recipes

BIG APPLE FRITTERS

advertisement

Apple fritters bring back memories from various times in my life and all are fond memories! From family vacations, county fairs in the summertime, a small country store near our house that made them in house and were always fresh and served in a paper bag, to my mom making them for us as a treat. There is nothing like a fresh, warm, perfectly glazed apple fritter!

I remember the first time my kids enjoyed a freshly made apple fritter and how they were in heaven – sticky faces and fingers with huge smiles. This recipe is fantastic and easy to make at home. When you have a craving, or need a nostalgic treat, you can have apple fritters in no time. You don’t need to wait for a special event or trek to find a country store that makes them fresh!

They go so well with a cup of coffee in the morning or a glass of milk for an afternoon treat. You will not be disappointed!

 

INGREDIENTS:

APPLE FRITTERS

1 1/2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/3 cup milk
2 eggs
3 tablespoons applesauce
2 large Granny Smith or Honey Crisp apples peeled, cored, and diced
Canola oil for frying

GLAZE

2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla

 

DIRECTIONS:

Place cooling racks over baking sheets covered in wax paper. Set aside.

Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.

Make a well in the center and add 1/3 cup milk, eggs, and applesauce.

Stir just to combine.

Fold in apples.

Heat 1 ½ – 2 inches of oil in heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.

Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop.

Cook each side until golden brown; approximately 2 minutes per side.

Remove to paper towels to drain.

Make the Glaze

In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.

Dunk each fritter in the glaze turning over to make sure both sides coated.

Place on the wire racks to air dry and drip.

 

NOTES

• Be careful not to over-mix the batter as it may make the fritters tough.
• Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
• Using a candy thermometer to maintain the correct temperature of the oil is important.
• A Dutch oven or cast-iron skillet helps the oil hold temperature.
• Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.
• Remove the fried fritters to paper towels to drain excess oil.
• Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.

 

Send this to a friend