Apple Fritters
I realized the other day that we are firmly into apple season around here, and we should be having pies every other day. Oh! a child shouted. Instead of pie, how about apple fritters! For some reason, it fills their little love tanks to the brim to wake up to the smell of fried treats in the morning.
I realized the other day that we are firmly into apple season around here, and we should be having pies every other day. Oh! a child shouted. Instead of pie, how about apple fritters! For some reason, it fills their little love tanks to the brim to wake up to the smell of fried treats in the morning.
- Carbohydrate 63.3071287480159 g
- Cholesterol 91.3641666650098 mg
- Fat 24.8850124996355 g
- Fiber 0.923679191509883 g
- Protein 2.78053041529559 g
- Saturated Fat 15.4728724164397 g
- Serving Size 1 1 Serving (183g)
- Sodium 3694.58559331565 mg
- Sugar 62.383449556506 g
- Trans Fat 1.8695500833147 g
- Calories 475 calories
Step-by-step
- Combine dry ingredients, stir in wet ingredients till evenly moistened, then add apples.
- Heat about 2" of oil to 365° in a heavy pot.
- Use two spoons to drop smaller-than-cookie-dough blobs of batter into the hot oil.
- Be careful!
- Cook till nicely browned on bottom, flip, and cook for a minute or two more.
- Use a slotted spoon to transfer to cooling/drip rack.
- When cool enough to handle, roll in powdered cinnamon sugar.
- When all the batter has been fried, tiptoe upstairs.
- Kiss babies awake.
- Wait till they sniff the air.
- See smiles.
- Receive hugs.
- Be happy.
- Fritters are best served with coffee and milk, just as the sun comes up.
Swapping regular milk for buttermilk alters the chemical reaction with the baking powder, producing a denser crumb rather than a light, cake-like texture. Frying dough enriched with fruit requires precise thermal management to ensure the exterior reaches a deep golden brown before the raw center cooks through. Historical records trace the fritter back to Roman times, evolving from simple fried doughs into the studded fruit pastries recognized today. Modern interpretations often rely on heavy-bottomed Dutch ovens to maintain thermal stability during deep-frying.
Mastering the Fry
Maintain the cooking oil at 365°F using a clip-on deep-fry thermometer. Cold batter lowers the oil temperature rapidly, causing the dough to absorb excess fat and become greasy. Drop portions smaller than cookie dough into two inches of oil to prevent overcrowding the pot. Fry until the bottom turns deeply browned, then flip and cook for an additional one to two minutes. Transfer each batch to a wire cooling rack set over a baking sheet to keep the crust crisp.
- Use Granny Smith or Honeycrisp varieties; softer apples release too much moisture and make the batter soggy.
- Whisk the dry ingredients thoroughly to evenly distribute the baking powder and salt before adding liquids.
- Roll the finished pastries in cinnamon sugar while they remain warm enough to hold the coating.
