Apple Fritters!

The Apple Season is Over

Glazed and ready for a cup of coffee

Since it's the end of the apple season, I have ended up with one apple that is about to "blink" as we say in the south.  That means it's about to go bad.  This apple looked like it was just right to make apple fritters.

Ready for cooling and glazing

This is the recipe that I use but you might find it a little "unsweet" so feel free to add more sugar or Splenda if you want a sweeter batter.   After combining the ingredients, you will notice this batter is almost like pancake batter....which I am sure the origins of this recipe started out with extra fruit and batter left over.   As you know, here in the south, we don't waste anything, if it hasn't spoiled.  If it has...maybe the compost bin will be the final destination!  

@@@@@ Now You're Cooking! Export Format

Cinnamon Apple Fritters

  for fritters:

2 tb sugar

2  eggs

1/2 ts vanilla

1 c flour

2 ts baking powder

1/2 ts cinnamon

1/8 ts pumpkin pie spice

1/2 ts salt

1/4 c milk, or buttermilk

1 ts lemon juice

2 c granny smith apples; peel, core

  vegetable oil for deep-frying

  for glaze:

1 1/4 c powdered sugar

1/4 ts vanilla

1 tb warm water

In a stand mixer, cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment. Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed.

In a separate bowl, chop and toss peeled apples with lemon juice. Stir apples into batter.

Heat vegetable oil to 375F. Scoop out large spoonfuls of the batter and carefully and gently slide the fritter batter into the hot oil. When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. When the fritters become brown on both sides, flip them over again.

Using a wire mesh strainer, remove the fritters, one at a time, to a paper-towel lined rack to drain & cool.

For Glaze: Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin glaze. Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and paint the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden.

Yield: 10 fritters

** Exported from Now You're Cooking! v5.97 **

I do hope you enjoy as much as we do....and they make a great breakfast treat!