dipped apple fritters, three ways.
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ooh look, it’s the apple fritters i made way back in november.
actually, i made these on election day to pass the time - that crazy week where we waited FIVE days to find out the final results. so when inauguration day rolled around last week, my brain went wandering on back to Applefritterville.
even though fall is now behind us, apples are easy to shop for all year round where i live.
and this was my first time fritter-ing!
these were very tasty and turned out great, but i learned some things for next time…
i should have used less apple than the recipe i followed, and should have dried them off before mixing them into the batter. minimizing moisture content inside the fritter would make them better - less opportunity for sog-city.
i also should have double-fried the fritters for an extra crispy exterior.
i love a variety pack - so i made 3 versions.
regular sea salted glaze, cinnamon sugar, and chocolate.
deep frying is a bit of a commitment, so be ready for a little project. and maybe have more than just 3 people around to enjoy the fruits of the labor. 🙃 and maybe have a secondary frying project up your sleeve. i always feel bad throwing so much oil out.
apple fritters were on my list of things to make last fall that i’d never made before, also including homemade pasta noodles. i made both, and guess what - both were very easy.
another thing on that list is homemade croissants. i don’t mind a time consuming baking project, so i am excited to conquer cwoissants one of these days. seems like an important life skill, yeah?
so here’s to winter fritters and not being afraid of a new-to-you cooking project. 🙌
new year, new homemade foods, dudes.
Dipped Apple Fritters, Three Ways
Makes about 15 Fritters
Total Time: 1 hour
Ingredients:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 TB brown sugar
1/2 tsp. ground cinnamon
pinch of nutmeg
2/3 cup milk
2 cups firm Honeycrisp, Fuji or Gala apples - peeled, chopped and dried
2 eggs, room temperature
1 TB unsalted butter, melted
1 tsp. vanilla extract
vegetable oil, for frying
For the Glaze & Toppings:
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract
flaky sea salt
6 oz. dark or milk chocolate, melted
1/2 cup granulated sugar + 1 tsp. ground cinnamon, mixed
Instructions -
Peel and chop the apples and place 2 cups worth between two clean kitchen towels to dry off excess moisture.
Heat a few inches of oil in a large sauce pan over medium heat. Use a candy thermometer to keep the oil temperature at 350 degrees F.
In a small bowl, whisk together milk, eggs, vanilla and melted butter. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and kosher salt. Mix the wet ingredients into the dry ingredients until just combined. Dry off the chopped apples as well as possible and fold them into the batter.
Drop 1/4 cups of batter into the 350 degree oil, about 2 or 3 fritters at a time. Keep an eye on the temperature and adjust the heat so the oil maintains 350 degrees F.
Fry until golden for about 5 minutes, flipping halfway through. Let the fritters drain on a paper towel lined tray until all the fritters have been fried.
For crispier fritters, return to the hot oil and fry once more for about 3 minutes.
Whisk the powdered sugar, milk and 1 tsp. vanilla extract for the glaze. Set a wire rack over a foil-lined sheet tray. Once the fritters are slightly cooled, dip them into the glaze to coat and set on the rack to let the excess glaze drip off.
For salted fritters, top with flaky sea salt before the glaze hardens.
For cinnamon sugar fritters, roll glazed fritters into a bowl of cinnamon sugar to firmly coat.
For chocolate fritters, use a spoon to drizzle melted chocolate over the glazed fritters and a pinch of flaky sea salt. Let sit to firm up.
Serve immediately. If storing, wrap lightly in parchment paper, not glass or plastic to prevent moisture formation.
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