Recipe: Apple Fritters -

Recipe: Apple Fritters

These are a speedy version of a doughnut with apples in it.  The fact it is not a yeast dough makes this come together really quickly with a bowl and a whisk.  I divided the batter into two bowls and used Gala apples in one and Granny Smith in the other.  The testers (my husband and myself!) decided the Granny Smiths gave the most apple punch for your money.  The liquid used can be milk, water or beer.  I like to use beer because it gives a bit more lift to the batter.  There is no perceptible taste of beer – which can be good or bad, depending upon your opinion of beer!

Nutmeg, cinnamon, allspice, ginger can all be used to flavor the batter.  I used nutmeg because I love it, but use anything or nothing as you choose.

To keep from using a lot of oil, I chose a smaller pot and filled it with about an inch of oil – just enough to half cover the fritters.  The oil should be about 350 degrees. The batter should be fairly loose.  Just drop it off of a heaping soup spoon and let it fry to a golden brown.  Turn it over and fry the other side.  Drain on paper towels and immediately roll in granulated sugar.  Try to wait until they are all fried before diving in!

1 1/2 cups diced apples, unpeeled
1 egg
1 1/3 cup beer, water or milk
1 teaspoon vanilla
1 3/4 cup flour (245 grams or 8 1/2 ounces)
1/4 cup sugar (50 grams or 1 3/4 ounce)
1 tablespoon baking powder
1/2 teaspoon nutmeg, cinnamon, allspice or ginger or a combination, optional
14 teaspoon salt
Granulated sugar

Cut the apple in about 1/3 inch dice.  Set aside.

Beat the egg to mix.  Add the beer and vanilla. 
Whisk together the flour, sugar, baking powder, spice and salt.  Whisk into the liquid.  Add the apples.

In the meantime heat about 1 to 1/2 inch of oil to 350 degrees.  Drop the batter by heaping tablespoons and fry to a medium brown.  Turn and fry the second side.  Drain on paper towels and immediately roll in granulated sugar.

Yield:  Approximately 24 depending upon size.

©Copyright Helen S. Fletcher, 2012.  All Rights Reserved.


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