Amazing Apple Fritters

OHHHHH...these are so good I wish I could eat them everyday.  Actually, they are so easy to make it is totally feasible to bake some up everyday.  It just wouldn't be the most healthy choice one could make.  ;)  Ah, but who am I to judge?!

I'd been very excited about about baked donuts and made a several varieties, including my personal favorite - Apple Cider Donuts.  Of course, baking rather than frying is much better for you, and donut pans make it easy to whip up a batch.  However, sometimes fried is the way to go and it just has to be done!  This is the case with Apple Fritters; they are just one of those if-it's-not-broke-don't-fix-it type of treats.  So, I sucked it up and got out the oil, ready to give these a try!

Homemade Apple Fritters

Recipe very slightly adapted from Seemingly Greek

1 heaping cup of all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

dash of salt

1-2 teaspoons cinnamon (depending on how much you would like)

1/4 teaspoon nutmeg

1/2 teaspoon pure vanilla extract

1 tablespoon butter, melted

1 egg

1/3 cup milk

1 - 1 1/2 cups of your favorite apple, chopped about the size of a peanut

canola oil for frying

apple cider and confectioner's sugar for glaze

• Chop apples into small pieces

• Mix dry ingredients together.
• Slowly add the wet ingredients MINUS apple, until combined, taking care not to overbeat.
• Gently fold in apples.  Batter should be consistency of a light cake mix.

• Heat oil to about 360 - 375 degrees.  Use a skillet or pan that will allow dough to be completely submerged while frying.  (To test oil, drop a bit of batter into oil and if it rises to the top the oil is ready.)
• Use a soup spoon to place 4-5 scoops of dough into oil.  Be careful not to overcrowd.
• Watch for underside to turn golden brown, and then carefully flip over, continuing to fry until done (about 35 seconds per side for golf ball sized fritter).
• Test one fritter to ensure they are frying all the way through. Adjust the cooking time if necessary.
• Use tongs

Okay, this is a really simple process.  Honestly, it is.  You just need to have a little knowledge of frying before you begin.  Which, I didn't.  So, I learned the hard way (and after the fact of my first batch of fritters!).  Without arming myself with some simple information, I ended up with this:

Every single one of them burned.  So, I will share a few tips to keep in mind so you don't burn yours, as well.  

• First, use canola oil.  I used vegetable oil.  Canola oil is ideal because it has a higher smoke point. This means the oil can reach higher temperatures before smoking up your kitchen (or, in my case, your whole house.  I smelled like a fritter for days...).
• If you are not using a deep fryer, make sure you use a stovetop pan that will allow the oil level to be high enough the fritters will be completely submerged.  If not, the fritters will rest on the bottom of the pan and scald.  Like the picture above.  Ugh.
• The 35 second frying suggestion is just that - a suggestion.  I found mine were not cooked all the way through.  Definitely test one in the first batch so you know you are on the right track.
• It's best to use a deep fry/wok strainer to remove fritters.  I didn't have one at the time, so I used metal tongs.  Just be sure to use something that can stand up to the heat.
• Place fried fritters on a plate covered in paper towels, which will absorb excess oil.

Following those guidelines, I made a new batch.  This time, perfection!  A nice golden brown nugget filled with apples and cinnamon with a slight crunch.  I could have stopped there and enjoyed them, but why not  kick it up a notch and glaze the fritters?  This is the easiest part:

Apple Fritter Glaze

2 cups confectioner's sugar

1/4 cup apple cider

In a medium sized bowl, add cider to sugar.  Whisk until combined and glaze is smooth.  Use tongs or a spoon to coat fritter with the glaze.  Immediately set on a baking rack with waxed paper underneath to catch drippings.  If you don't have apple cider you can substitute water or milk.

Mmmmmm.....just typing this I'm restraining myself from making a batch right now they were so good!  I love them and can't wait for house guests to visit so I can make fritters for them.  They will be great for breakfast.  I cannot vouch for how well they keep after a day, as they did not last that long.  My taste testers loved them as much as I did, but we had to sample several to be certain.  Next thing we knew the plate was empty.  Wonder how that happened?!