I’m going to say right off the bat that I love apple fritters. I love the apple and cinnamon and the doughnut part that’s just a little crunchy on the outside, but nice and soft in the inside with small pieces of apple. What’s great about making homemade apple fritters is that they’re still warm when you bite into them. There’s nothing better than that.
I work as an auto tech at a car dealer in suburban Chicago and we’ve got a local bakery that is a very good customer. Whenever they bring a vehicle in for repair they also bring a big white box of bakery doughnuts for the service department. In a box of maybe twenty four of the uniquely decorated, fresh doughnuts there might be one or two apple fritters. This bakery’s doughnuts are delicious and worth every calorie, but the apple fritters are out of this world. They’ve got a sugary glaze sealing the outside and the inside is filled with small pieces of apple and cinnamon.
I’ve made a couple different apple fritter recipes but this one is just like the Apple fritters from the local bakery. I started by putting probably a little less than half a gallon on canola oil in a stock pot over a low to medium heat. The oil should be around 365F and I’ve found when frying food it’s easier to warm up the oil slowly and periodically check the temperature to make sure it’s not getting too hot. The reason oil temperature is critical is because if the oil is too hot it will burn your food. Obviously, right? But if your oil temperature is too low it won’t seal the outside of the food and cause your food to absorb too much oil, then you’re left with soggy greasy food.
Once I got the oil situation under control I started coring, peeling, and dicing two large Golden delicious apples. I tried to cut the apple into the size of peanuts.
I mixed my dry ingredients together in a large bowl, which consisted of flour, sugar, baking powder, cinnamon, nutmeg, and a dash of salt. Then I mixed together my wet ingredients in a separate bowl, which included a tablespoon of melted butter, a splash of vanilla, an egg, and some milk. Then I mixed that into my dry ingredients to complete my batter. I did have to add just a little bit of skim milk to get my batter the consistency of cake batter. I folded in the diced apples and I was ready to make some apple fritters.
Once my oil temperature was where it needed to be, I used an ice cream scoop to get the right size of the batter. I didn’t use the ice cream scoop to drop the batter in the oil, but rather put the scoop close to the oil and pushed it out with my fingers and gently dropped it into the oil. I fried the apple fritters in batches of three or four, letting them cook for about thirty to forty seconds per side. It’s always a good idea to break one open to make sure it’s cooked properly and to see if you need to adjust your cooking time. I had a few that weren’t completely cooked in the center, so I think I’m going to try doing a toothpick test the next time I make these.
When the apple fritters were done frying I placed them in a pan with paper towels on the bottom to soak up any of the excess cooking oil. I could have drizzled a glaze on top of the fritters by using a mixture of milk and powdered sugar, but my girls just wanted powdered sugar sprinkled on top.
Adapted from Seemingly Greek