Apple Fritters vary in form, all shapes and sizes dipped in a batter. The outside of these citrus-spiked fritters is roughly textured-just right for catching and absorbing the creamy cinnamon-apple glaze that is drizzled over the top.
Today, I decided not to bake instead I made apple donut fritters. When I bake I like to use these apples: granny smith, gala, rome beauty, and the golden delicious. I remember when I was away in college and the cafeteria would serve poor food during the week ( you would think that you’re paying all the money they would serve better food) right!? Anyway, me and my friends would get a bunch of apples and have it with peanut butter. Yes I said peanut butter it’s one of the tastiest snacks ever! Yes we had pizza shops close by the campus, but there was some nights when we didn’t have enough cash on hand we would just settle for apples, peanut butter, and milk for a long study night.
Apple Fritters Yield 12-24 depending on size
1 c. flour
1t. baking powder
1/4t. ground cinnamon
1/3 c. whole milk
1 large egg, slightly beaten
1 T. fresh lemon juice
1/2t. lemon zest
1/2 t. real vanilla extract
1 large apple, peeled, cored and finely chopped
Canola or peanut oil, for deep frying
1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture. Add the milk, egg, lemon juice and zest, and vanilla to the well and stir with a fork until well blended. Add the apples and stir just until evenly distributed.
2. Line a baking pan or plate with paper towels. Pour oil to depth of 2 in. into a deep fryer and warm over medium-high heat until it reads 360 F (182 C) on a deep-frying thermometer.
3. Using a metal spoon, scoop batter and drop into hot oil (please be careful when dropping into oil), or scrape in using a second spoon. Fry 5-6 fritters if using a deep fryer if you’re using a deep heavy saute pan fry 3-4 pieces @ a time. The fritters should float to the top and puff to about double their size. Deep-fry until dark brown golden on the first side for 2 minutes. Using tongs, a wire skimmer, or slotted spoon, turn and fry until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet to drain. Repeat with the remaining fritters, allowing the oil to return to 360F between batches.
4. Arrange the fritters on a platter and using a small spoon, drizzle about 1t. of apple glaze over each. Let glaze set for 10 minutes.
1 c. confectioners’ sugar/ 1/2t. ground cinnamon/ 2T. apple cider or apple juice + more as needed.
In a bowl, stir together all the ingredients until well blended. Stir in 1-2t. more cider, if needed to make a smooth glaze that is easy to spread but thick enough to cling to the donuts. Use right away.
I made my fritter a little bigger, you can choose to make yours small if you want
Note: If you don’t own a deeper fryer that okay the fritters can be done in a heavy saute pan. TEST the oil first by adding a small amout of batter to the pan first if the pan sizzle the oil is ready to be used.