Apple Fritters -- Cook's Country
Regardless of their variety or whether they were sliced or grated, the apples in our Apple Fritters exuded juice and produced soggy, undercooked interiors. We found that the best solution was to dry the apples with paper towels and mix them with the dry ingredients. The dry ingredients sucked up the moisture that would otherwise have leached out during frying. We like Granny Smith apples in these fritters because they are tart and crisp. Apple juice doesn’t have enough flavor—you really do need the cider. Penzeys Extra Fancy Vietnamese Cassia Cinnamon is the test kitchen’s favorite brand.
- Ready In:
- 2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces
- 2 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup apple cider
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 3 cups vegetable peanut oil
- 2 cups confectioners' sugar
- 1⁄4 cup apple cider
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon groud nutmeg
- 1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
- 2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
- 3. Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.
- Forming Fab Fritters.
- 1. Use a 1/3-cup measure and a spoon to carefully and gently portion batter into the hot oil.
- 2. Use the spoon to gently press on each fritter. The flattened shape helps the interior cook through.
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I accidentally posted my comment too early so will revisit here. I've loved this fritter recipe for years, but I wanted to make a healthier tastier version with more apple flavor, for my type II diabetic hubby who craves sweets that won't spike his blood sugar so much. I did four tweaks: I used whole wheat pastry flour instead of AP, which I actually liked better. I used 50/50 stevia and sugar, which I also liked better. To pump up that elusive apple flavor, I used 50/50 boiled cider and apple juice in both batter and glaze, and at last, I added a generous tablespoon of lemon juice to the glaze which brought out the tartness of those chopped Granny Smiths. The apple flavor just explodes in your mouth - highly recommended. We ate them this morning with a huge wedge of extra sharp cheddar Yankee style (my mother told tales of Rhode Island farmers wolfing down leftover apple pie with hunks of cheese for breakfast). I am going to adapt the CC apple pie recipe using boiled cider also. Now all I have to do is get more cider to reduce :}.
This has always been one of my favorite CC recipes - so meny apple fritters look good on a plate, but either the interior is mushy or the apple flavor is weak. I am trying one additional tweak - for the apple cider in both the batter and the glaze, I am using 50% apple cider or juice, and then 50% boiled cider (I made my own for the first time and was blown away by the sheer explosion of apple flavor in the end result. I just used cheap store brand apple cider, not the fancy stuff). It's stupidly easy - just slow-boil down a half gallon of cider until you have about one cup left, and the flavor is unbelievable. I cant believe CC didn't try that as an option.