Apple Fritters Atk Americas Test Kitchens Version Food

APPLE FRITTERS

Steps:

• Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
• In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
• Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

APPLE FRITTERS

Steps:

• In a medium bowl, mix together the flour, 1/4 cup sugar, the cinnamon, salt, baking powder and baking soda. Add the sparkling water, buttermilk and vanilla, and stir until the mixture forms a batter. Let rest for 15 minutes.
• In a small bowl, whisk together the remaining 1/2 cup sugar and the lemon zest.
• In a heavy 4 to 5-quart saucepan, heat the olive oil and vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 3 minutes.)
• Meanwhile, peel and core the apples, then cut into 1/2-inch-thick slices. Using paper towels, blot the apple slices dry.
• Add the apple slices to the batter and toss until coated. Working in batches, fry the apples, turning occasionally, until golden brown, 2 to 3 minutes per batch. Drain on paper towels and sprinkle with the lemon sugar while still warm. Serve immediately.

CHEF JOHN'S APPLE FRITTERS

Steps:

• Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
• Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
• Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
• Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
• Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.

APPLE FRITTERS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, orange juice, zest and vanilla. Add to dry ingredients just until moistened. Fold in apples., In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

AIR-FRYER APPLE FRITTERS

Steps:

• Line air-fryer basket with parchment (cut to fit); spritz with cooking spray. Preheat air fryer to 410°. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and 1 teaspoon vanilla extract; stir just until moistened. Fold in apples. In batches, drop dough by 1/4 cupfuls 2-in. apart onto air-fryer basket. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.

APPLE FRITTERS

Steps:

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, butter, and vanilla. Gently fold milk mixture into flour mixture until just combined. Fold in apples.
• Meanwhile, heat 2 inches of oil in a medium heavy-bottomed pot over medium-high heat until a thermometer registers 350 degrees. Set a wire rack in a rimmed baking sheet.
• Working in batches, drop heaping tablespoons of dough into oil. (A small ice cream scoop works especially well for creating uniform-size fritters.) Cook, turning once, until puffed and golden, 3 to 4 minutes. Transfer to rack with a slotted spoon. Let cool slightly, dust with confectioners' sugar, and serve.

APPLE FRITTERS (ATK - AMERICA'S TEST KITCHENS VERSION)

Steps:

• Heat 3 cups of vegetable oil to 350 degrees farenheit on medium-high heat in a large shallow pot.
• Glaze: Combine confectioners sugar, 1/4 Celsius cider, 1/4 t. ground nutmeg and 1/2 t. ground cinnamon and set aside.
• Mix dry ingredients (flour, sugar, powder, salt, cinnamon, nutmeg.).
• Chop peeled Granny Smith apples into 1/4" cubes. Place into dry ingredients and toss. Whisk 2 eggs and melted butter, then add in 3/4 Celsius cider. Mix with a large spoon or spatula only until incorporated.
• Measure 1/3 cup portions of the batter and place into the oil (no more than five fritters at a time and press the center down to flatten a bit with a large spoon, allowing fritter to be of equal thickness. Fry 3 (or more) minutes until nicely browned and flip, frying other side for 3 minutes. Drain on a paper towel-lined baking sheet. Spoon 1 Tablespoon of glaze over each fritter and spread over entire surface. WAIT TEN MINUTES BEFORE ENJOYING.

SKILLET APPLE PIE -- AMERICA'S TEST KITCHEN

Steps:

• 1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
• 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.).
• 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
• 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.