MOM'S APPLE FRITTERS
My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. Warm, crisp, and sweet, a perfect fall treat.
Provided by ABBY9
Categories Bread Quick Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 17.4 g, Cholesterol 16 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 98.1 mg, Sugar 2.5 g
CLASSIC APPLE FRITTERS DOUGHNUTS
These are best on the day they are made, but they freeze beautifully if you can't eat them all up right away. A deep fryer is recommended or alternately, at least, a thermometer so you can monitor oil temperature to ensure good results.
Provided by Jennifer
Categories Snack
Time 2h30m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 52 g, Protein 3 g, Fat 3 g, Cholesterol 16 mg, Sodium 251 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 fritter, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 2 g
CLASSIC APPLE FRITTER DOUGHNUTS
Made with a yeast dough, full of sweet apple chunks and cinnamon, glazed to gild the lily! Prep time does NOT include rise time for the dough.
Provided by Lise in Indiana
Categories Yeast Breads
Time 1h
Yield 12 doughnuts, 12 serving(s)
Number Of Ingredients 21
Steps:
- For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast, either active dry or instant, to the 1/2 warm water. Add the 2 teaspoons of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup 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. Now 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.
- 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 the 1 Tbsp. 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 that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
- Meanwhile, 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. Set aside.
- 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). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.
Nutrition Facts : Calories 242.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 15.5, Sodium 258.9, Carbohydrate 51.9, Fiber 2.1, Sugar 32.5, Protein 3.5
APPLE FRITTERS
Provided by Ree Drummond : Food Network
Time 35m
Yield 30 fritters
Number Of Ingredients 13
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!
CINNAMON APPLE FRITTERS (FRIED APPLE DOUGHNUTS)
Provided by [email protected]
Number Of Ingredients 19
Steps:
- In a large bowl (or the bowl to a stand mixer), cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment. Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed. In a separate bowl, chop and toss peeled apples with lemon juice. Stir apples into batter. In large, deep, cast iron skillet or deep frying pan, heat vegetable oil to 375º (use a deep-fry thermometer or an electric skillet with a temperature control). Make sure that the oil is hot enough to fry the fritters correctly. Once the oil is at 375º, scoop out large spoonfuls of the batter, and carefully and gently slide the fritter batter into the hot oil. *I use two large serving spoons for this. When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. (This should take approx. 2-3 minutes per each side). When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are nicely browned), you'll know that they'll be fully-cooked throughout. Using a wire mesh strainer or slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) rack to drain, then transfer to another cooling rack to fully cool. (*If wanting to use the cinnamon-sugar coating, sprinkle or roll fritters in the mixture while the fritters are still hot.) Choose one of the three toppings, or make a variety. For Glaze: Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin, "paintable" glaze. Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and "paint" the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden, serve. For Cinnamon Powdered Sugar: Whisk together the powdered sugar and cinnamon until well mixed. Place into a fine mesh strainer, and tap to sprinkle over bottoms, turn over, then tops. For Cinnamon Sugar: Stir together sugar and cinnamon in small bowl until well mixed. Sprinkle over the bottoms and tops using a small spoon and tapping the side, or roll them into the mixture. Do this while the fritters are still hot..
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APPLE FRITTER DONUT | JERNEJ KITCHEN
From jernejkitchen.com
4.4/5 (14)Total Time 15 minsCategory DessertsCalories 188 per serving
- Add milk, water, a pinch of salt, butter, and sugar to a saucepan. Place over high heat and bring to a boil. Remove from the heat. Stir in the all-purpose flour. Using a wooden spoon, stir the batter well to get a smooth mixture. One by one add the eggs into the batter, only adding the next egg once the previous one has been completely incorporated. Stir the mixture vigorously before adding in the next egg. Add the baking powder and stir to combine. Set aside until needed.
- Heat the vegetable oil in a skillet. After a few minutes, check to see if the oil is hot enough. The oil temperature should be 175°C or 350°F. Drop a small amount of the batter into the oil. If it starts to get golden brown and bubbly and it comes to the surface quickly, then it's time to fry some fritters. Have two layers of kitchen towels ready nearby for the fritters to drain.
- Core the apples and cut them into 2 cm or 3/4-inch thick rings. Coat the apple rings in prepared batter, making sure they are completely covered. They will look like little apple donuts. Gently drop each apple fritter donut into the hot oil. Fry for 2 - 3 minutes on each side or until beautifully golden brown. Don't overcrowd the fritters, work in batches of 3 or 4 fritters at a time (depending on the size of your skillet).
- Drain the apple fritter donuts on kitchen towels and coat in cinnamon sugar (combine sugar and cinnamon powder in a bowl) while they are still warm. Serve as soon as possible. Enjoy.
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