Apple Fritters Deep Fried Food

SIMPLE APPLE FRITTERS

Steps:

• Measure and sift all dry ingredients.
• Beat eggs and milk together; slowly incorporating the dry ingredients.
• Add the chopped apples.
• In a heavy skillet on the stovetop, heat cooking oil over medium-high heat.
• Drop teaspoon full of apple-batter into hot oil and fry until golden brown in color- 3 to 4 minutes on each side.
• Remove from oil and drain on brown paper.
• Cool and sprinkle with powdered sugar.
• Makes 12 small fritters.
• Eliminate the sugar and serve with pork roast.

BAKED APPLE FRITTERS

Steps:

• Preheat oven to 350°F. Lightly spray two mini muffin pans with non-stick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two knives until coarse crumbs form.
• In a small bowl, whisk together the egg, vanilla and yogurt. Add the yogurt mixture to the flour mixture and stir until well combined. Fold in the chopped and shredded apples.
• Place a few teaspoons of batter in each muffin cup. Bake for 15 minutes until they just start to brown.
• Remove the fritters from the oven and turn the oven broiler on high. Line two cookie sheets with parchment. Transfer the fritters to the cookie sheets.
• In a small bowl, whisk together 1 cup powdered sugar and 4 tablespoons apple cider. The glaze should be very thin. Brush the glaze over each fritter and let it drip down the sides. Return the fritters to the oven and broil for 2-4 minutes until the glaze starts to caramelize the tops of each fritter. Rotate the baking sheets every minute to insure even caramelization. Be sure to watch the fritters carefully so they don't blacken and burn.
• Remove from the oven. Whisk remaining powdered sugar and apple cider into leftover glaze until it's smooth and thick. Brush glaze evenly over broiled fritters. Let set on cookie sheets until glaze hardens, about 15 minutes.
• Notes: Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.

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!

MOM'S APPLE FRITTERS

Steps:

• Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
• Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

DEEP FRIED APPLE RINGS

Steps:

• Beat together egg and milk.
• Add flour, salt and baking powder mix well.
• Heat oil in deep skillet until a drop of water spatters.
• Sprinkle the apple rings with cinnamon.
• Dip each ring in batter.
• Fry in oil until golden brown and crisp on both sides.
• Remove with a fork and drain on paper towel.
• Sift powdered sugar over the top.
• Serve warm with jelly or jam and cold whipped cream.

APPLE FRITTERS DEEP FRIED

Steps:

• 1. Combine beaten egg, milk, apple, sugar, salt, orange peel, juice, and vanilla. Mix. Stir together flour, and baking powder. Fold into egg mixture, stirring just till moistened.
• 2. In a deep fat fryer heat oil to 350. Drop by rounded teaspoons . Fry until a deep golden brown about 3-4 minutes. Turning once. Drain fritters thoroughly on paper towels.. Dust with powdered sugar.

FRIED APPLE FRITTERS

Steps:

• Whisk together flour, cornmeal, brown sugar, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, vanilla, and 3/4 cup water in another bowl. Add buttermilk mixture to flour mixture; stir to combine (batter will be lumpy).
• Heat about 4 inches oil in a medium cast-iron or heavy stockpot until it registers 360 degrees on a deep-fry thermometer. Dredge apple rings into flour, shaking off excess; then dip into batter. Working in small batches, fry, flipping once, until dark golden brown, about 2 minutes per side. Transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Dust with confectioners' sugar before serving.

AMISH APPLE FRITTERS

Steps:

• In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
• To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
• In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
• Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
• Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
• When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
• When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
• Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
• To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
• Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

APPLE FRITTERS

Steps:

• Heat some frying oil in a large pot over medium high heat until the oil reaches 340 degrees F.
• In a large bowl, mix the eggs, milk, melted butter, vanilla extract, and sugar until well combined.
• Add the all purpose flour, cinnamon, baking powder, and mix until well combined.
• Fold in the chopped apples.
• Using a mini scoop or two spoons, scoop the batter and drop into the oil.
• Cook for 4-5 minutes or until golden brown.
• Drizzle with homemade caramel and enjoy!
• To make the caramel sauce, combine the water and sugar and cook over medium heat in a saucepan until the sugar dissolves.
• Once the sugar dissolves, keep a close eye on it, sugar burns quickly.
• Once it turns into a copper color remove it from the stove.
• Add the butter and heavy cream and mix until well incorporated.
• Once the caramel thickens nicely and is lump free transfer to a heat proof container.

CLASSIC APPLE FRITTERS DOUGHNUTS

Steps:

• For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the warm water. Add the sugar, stir and let stand 5 minutes.
• Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, mace and salt. Set aside.
• When yeast is ready, add the shortening, egg and vanilla and mix with the PADDLE attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. If dough is sticky, start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
• Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
• Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
• *See the video above this Recipe Card for a complete demonstration of the following shaping and cutting process.
• When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle all the cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
• Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap or a clean tea towel and set-aside to rise until doubled again, about 30-45 minutes (approximately. Will vary depending on room temperature. The fritters should double in size and look puffy).
• When the fritters are almost risen, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside.
• In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. (You don't want any lumps :) Cover with plastic wrap and set aside until needed.
• When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly or likewise, if they seem to be taking too long to brown, raise the temperature slightly). Remove to a cooling rack placed over a baking sheet. If there are any loose apples in the frying oil, scoop out between batches so you don't have any apple pieces burning in the oil and causing bitter flavours.
• While the fritters are still quite warm (as soon as they are cool enough to handle), dip into prepared glaze and return to cooling rack to cool completely. *Stir the glaze mixture regularly during the process, to keep it nice and smooth.

APPLE FRITTERS

Steps:

• In the bowl of a stand mixer, make the dough by dissolving the honey (or corn syrup) in the warm water. Sprinkle the yeast over the honey water and then stir to dissolve. Let sit for 5 minutes until the top of the water starts to bubble a little bit and look thick. Mix in the egg and vanilla with a fork.
• Then add the flour, sugar, butter, cinnamon (or pumpkin pie spice blend) salt and baking soda. Fit the stand mixer with the dough hook attachment and slowly mix the ingredients together until most of the dry ingredients are incorporated into the liquid.
• Use a spatula to scrape the sides and bottom to make sure there are no loose dry ingredients. Increase the speed of the mixer to medium and knead the dough for about 3 to 5 minutes, or until the dough is smooth and supple.
• Spray a large bowl with cooking oil. Form the dough into a ball with the smooth side up and place in the greased bowl. Cover with plastic wrap and set in a warm place to rise for an hour, or until the dough is double in size.
• While the dough is rising, peel, core and chop the apples into 1/2-inch chunks. Place in a medium saute pan with the sugar, butter and apple cider vinegar. Cook over medium heat until most of the liquid has evaporated and the apple have softened, about 5 minutes. Set aside to cool to room temperature.
• When the dough has risen, invert the bowl onto a clean surface. Roll the dough out into a rough rectangle about 3/4-inch thick (don't worry about the size, you just want it relatively flat and rectangular).
• Sprinkle the cooled apples with the cinnamon (or pumpkin pie spice) and flour. Mix together. Spread apple mixture over half the dough. Fold the other half of the dough over the apples.
• Cut the dough into strips, about 1-inch thick. Stack together and then squish down into a "log" about 12 inches long.
• Cut the dough into 1-inch thick disks. Place on a rimmed baking sheet lined with wax paper or a silicon baking sheet.
• Cover with plastic wrap and let rise again for 30 minutes, or until they are puffy and almost double in size.
• Once the apple fritters are risen, make the glaze by combining the powdered sugar, salt, vanilla and 6 tablespoons of milk. Mix until a glaze form. It should be the consistency of heavy cream. If the glaze seems too thick, add 1/2 teaspoon of milk at a time until the glaze has thinned to a proper consistency.
• Place a metal wire rack on a rimmed baking sheet. Pour enough oil into a large skillet or Dutch oven to bring it up to about 1 1/2 inches. Heat the oil to about 375°F. If you don't have a candy thermometer, place a 1-inch cube of bread in the oil. It should brown in about 60 seconds. Too fast and the oil it too hot. Too long and the oil is too cool.
• Carefully slide three or four apple fritters in the hot oil. Do not drop them in the oil, as that will make it splash and potentially burn you. Place half of the apple fritter in the oil, then let go of it, sliding it into the oil. Do not be concerned if the apple fritters deflate as you remove them from the baking pan.
• Fry each apple fritter for about 60 to 90 seconds, or until one side of the fritter is deep golden brown. Flip the apple fritter and fry for an additional 60 to 90 seconds. Remove fritters and move to the wire rack. Repeat with the remaining fritters, frying in batches.
• Once the fritters are all fried, take a fritter and dip it in the glaze, spooning glaze over any area that is recessed and can't get covered by the glaze. Move back to the wire rack and repeat with the remaining fritters.

APPLE FRITTERS

Steps:

• Pour oil into a deep-fryer or electric skillet. Heat to 375 degrees Fahrenheit.
• In a large bowl, mix together flour, sugar, baking powder, and salt.
• Stir in the milk, eggs, and oil until well combined.
• Stir in the apples until evenly distributed.
• Drop spoonfuls of batter into the hot oil. Avoid overcrowding the pan. Fry until golden, about 2 1/2 minutes on each side.
• Using a slotted spoon, transfer fritters onto a plate lined with paper towels. Let the excess oil drain briefly.
• Coat in cinnamon sugar while still warm. Enjoy!

APPLE FRITTERS

Steps:

• 1. Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add milk, eggs and applesauce. Stir just to combine. Fold in apples.
• 2. Heat 1 1/2 inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees. Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side. Remove to paper towels to drain.
• 3. Whisk together milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated. Place on wire racks to air dry and drip.

APPLE FRITTERS I

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
• Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
• Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.

AIR FRYER APPLE FRITTERS

Steps:

• Prepare the air fryer basket or tray with a piece of parchment.
• Peel, core and dice the apples. Place in a bowl and set aside.
• In a large bowl, whisk together the flour, baking powder, salt, spices and sugar until well combined.
• Shred the butter using a cheese grater and add it into the flour mixture. You can also work the butter in using a pasty cutter, but the cheese grater method will distribute the butter more evenly.
• Stir the butter until well coated with the flour mixture.
• In a glass measuring cup or separate bowl, combine the milk, egg and vanilla.
• Pour milk mixture into the bowl with the flour and gently stir until just combined (do not overwork the batter).
• Fold in the diced apples.
• Using a small cookie scoop (1 1/2 tsp size) cluster 2-3 scoops of batter (to form 1 fritter) onto the parchment lined tray. With the back of the scoop, slightly flatten the top.
• Leave at least 1 1/2 inches of space between each fritter.
• Spray the tops with a neutral oil cooking spray.
• Air fry for 9 minutes at 375 degrees until medium golden brown.
• While the fritters cool, prepare the glaze.
• In a bowl, mix the powdered sugar and milk until smooth.
• Generously top each fritter with glaze. Allow to set 1 hour before storing.
• Will keep for 2-3 days in an airtight container.