Thursday, September 20, 2018

Apple Fritters

Apple fritters are a popular choice around our house. I mean, what's not to like?
Apples, sweet dough, gooey glaze, deep frying.... Pretty much the best things ever. 
I am always nervous when it comes to deep frying. All that hot oil scares the bejeebers out of me. That being said - deep frying makes everything better. So... so... much better. 
I use a giant pot and only fill it a little way with oil so I feel much safer about cooking things this way. If you have a deep fryer, then by all means use that! 
FYI - You want to use fairly tart apples for this so you get that bit of appley-ness in the donut. 

Apple Fritters

1 Tbsp yeast (not quick yeast)
2 tsp sugar
1/2 cup hot water
2 cups flour
1/4 cup sugar
1/4 tsp baking powder
1/4 tsp nutmeg
1 tsp salt
2 Tbsp butter, softened
1 egg
1/4 tsp vanilla

Apple mixture
2 apples, peeled, cored, and diced
2 Tbsp brown sugar
1 Tbsp cinnamon
3/4 Tbsp flour
2 tsp lemon juice
2 Tbsp water

1 cup icing sugar
2 - 3 Tbsp milk
1/2 tsp vanilla

Also need:
oil for deep frying

Prepare dough - in a large mixing bowl, combine yeast, 2 tsp sugar, and hot water. Set aside for 5 minutes for yeast to bloom.
While you are waiting, whisk together flour, 1/4 cup sugar, baking powder, nutmeg, and salt. Set aside.
After the 5 minutes your yeast should be foamy. Add in butter, egg, and vanilla beating to combine well. Slowly add in the flour mixture, about 1/2 cup at a time, until stiff dough forms. Knead about 2 minutes. Place in an oil bowel, cover, and let rise for an hour in a warm spot.

While dough is rising, prepare the apple mixture.
In a medium saucepan over medium heat, cook apples, brown sugar, cinnamon, flour, lemon juice, and water until thick and apples are starting to get tender - about 5 minutes.

Set aside mixture to cool - I like to place it in the fridge to speed up the process.
After an hour your dough should be doubled in size:

Line a cookie sheet with parchment paper and spray the parchment paper lightly with cooking spray, set aside. 
Punch the dough down and move it to a lightly floured surface. Roll the dough roughly a 12 X 10 rectangle. Spread the cooled apple mixture over the dough. 

Roll up jelly roll style and then slice into 12 equal slices.

Now... here is where you are going to get messy. 
Give each slice a good twist and then flatten between the palms of your hands into a "patty" shape. Place about 2 inches apart on the prepared cookie sheet. 

Cover and let rise for another 35 - 45 minutes, until they have doubled in size again.

In a large, deep pan, heat oil for frying to 360 degrees. 
While oil is heating, prepare glaze by whisking together icing sugar, milk, and vanilla. It should be the consistency of glue. Too thin? Add more icing sugar. Too thick? Add a little more milk. 
Carefully place 2 or 3 fritters into the hot oil and fry for one minute on each side - until golden brown.
Remove from oil and transfer to a wire rack.  
Drizzle each fritter with a generous spoonful of the glaze. Repeat until all your fritters are cooked.

Keep an eye on the color of your fritters! If they are going too dark (like the ones near the center of the above photo) then your oil is too hot. Turn down your heat. (I find it helps to very carefully remove the pot of oil from the burner for a minute to cool down faster. BE VERY CAREFUL when dealing with hot oil!!) You want to stay around 360 degrees. 

I love the crispy exterior and soft and fluffy interior. The addition of the nutmeg makes these just  a little different than a normal apple fritter. 
Recipe above makes 12 apple fritters but can easily be doubled. 
There are several different methods for making apple fritters and find that rolling them like a cinnamon roll, then twisting and flattening them is the least messy. I'd love to hear what method you use!

Be sure to pop over to Carole's Chatter for some fun foody links!

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