I don’t ever remember having an Apple Fritter before. Not because they weren’t available in doughnut shops, but because I always go for Boston Cream. Bob, on the other hand is a huge fan of Apple Fritters. Sometimes because he does so much for me, I’ll feel extremely generous and cook or bake something that I don’t care all that much for. Lol So . . . let me just say that Bob is no longer the only fan of Apple Fritters. Oh myyyyyyy! They were so good eaten while still warm with that lovely Apple Cider Glaze. I glazed them after about 5 minutes of cooling time, then drizzled them again about 10 minutes later, and since there was still some Glaze left, had enough to drizzle a third time. So don’t double the recipe ingredients. I also had Fuji Apples, so that’s what I used. They’re sweeter than Granny Smith, but worked perfectly.
This recipe is not mine. It is an America’s Test Kitchen recipe. I made a few minor changes i.e. frying them in Crisco. I have a vague memory of my grandma making doughnuts that way. I added extra cinnamon because of my addiction to cinnamon. I also used salted Butter and reduced the Salt they called for down to a good half tsp instead of a full tsp.
All in all, I have to say that these were very fun to make, super simple, and disappeared in a flash. I’m happy that I shot pics before people dove into them!
INGREDIENTS: YIELDS ABOUT 15 FRITTERS
2 Granny Smith apples, peeled, cored, and cut into ¼”pieces (I used Fuji) About 2 ½ – 2 ¾ cups
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil (I used Crisco)
2 cups confectioners’ sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Make sure to cut the Apples in ¼” pieces. The Fritters fry quickly, and you want to be sure that the Apples will cook. Spread them in a single layer on paper towel–lined baking sheet and pat dry with paper towels.
Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk to combine.
Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
Heat oil in a Dutch oven over medium heat to 350 degrees. Use 1/3-cup measure to transfer 5 heaping portions of batter to oil. (I was more comfortable with 3 Fritters per batch. Do them one at a time and immediately press the Batter with the back of a spoon to flatten. Otherwise they rise too thickly and the centers won’t cook. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side.
Transfer fritters to wire rack set inside rimmed baking sheet. Check the temp between batches to make sure the oil stays close to 350 degrees. Let fritters cool 5 minutes. Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in a small bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Repeat with any leftover Glaze.
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By Tika for CHEW WANNA EAT? © 2019