I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, September 19, 2022

Apple Fritters

Most apple fritters recipes do not cook the apples first.  I however, do not like apples to be crunchy in donuts.  Cooking them just a little bit, help soften them up.   For a different twist, use a little maple flavoring in the glaze,  It's pretty amazing that way.


APPLE FRITTERS

(makes 8-10)

Fritter Ingredients:

*1 1/2 cups all-purpose flour

*1/4 cup granulated sugar

*2 teaspoons baking powder

*1/2 teaspoon salt

*1/4 teaspoon ground nutmeg

*2 teaspoons ground cinnamon

*1/3 cup whole milk   

*2 large eggs

*2 tablespoons applesauce (optional)    

*2 large apples, peeled and cored, and chopped small (I prefer Granny Smith)

*vegetable oil for frying  

Glaze Ingredients:

*2 cups powdered sugar

*1/4 cup whole milk or heavy cream

*1/2 teaspoon vanilla extract (sometimes I like to use 1/4 teaspoon maple flavoring instead)

*1/8 teaspoon ground cinnamon.


Glaze Directions:

~In a medium bowl, sift powdered sugar, milk, vanilla extract and cinnamon together until smooth (it will be runny).

Fritter Directions:

~In a medium skillet, over medium heat, sauté apples for 2 or 3 minutes, or until they soften up a little.

~Remove from heat and place in a strainer.

~Allow apples to come to room temperature.

~In a large mixing bowl, whisk flour, sugar, baking powder, nutmeg and cinnamon together.

~Make a well in the center of the flour mixture.

~In a small mixing bowl, whisk milk, eggs, and applesauce together.

~Pour milk mixture into the the center of the flour mixture.

~Mix until just incorporated (to not over mix).

~Fold in apples.

~Pour oil into a heavy bottom skillet (about 2 inches deep), to 375 degrees.

~Drop by 1/4 cup of fritter batter into hot oil.

~Cook about 2 minutes per side or until golden brown (it's important to try to keep the oil as close to  375 degrees as possible).

~Using a slotted spoon or spider, remove fritters and place on a paper towel lined plate.

~Drip warm fritters into glaze, coating all sides and place on a cooling rack to finish cooling.


**Best eaten the day you make them, but if you are going to store some, warp them lightly n paper towel, and place in a brown paper bag.

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