Cinnamon Apple Fritters


Apple Fritters
Now that the nights are starting to chill again, I’m returning to some favorite fall recipes to welcome in the season
. This recipes comes from Elinor Klivans’ Donuts, which is such a fun read. This recipe takes about the same amount of time as pancakes (if you start your oil heating before anything else), and they are so yummy. Worth a special breakfast and a great way to use the fall apples. I usually double this recipe, which I guess makes about 2 dozen. 

Cinnamon Apple Fritters

1 c. all-purpose flour
1/4 c. granulated sugar
1 t. baking powder
3/4 t. ground cinnamon
1/2 t. salt
1/3 c. whole milk
1 large egg, lightly beaten
1 T. fresh lemon juice
1/2 t. grated lemon zest
1/2 t. vanilla
1 large apple, cored, peeled, and finely chopped [I’ve also used 1 c. dehydrated apples and soaked them in 1/2 c. warm water while I prepared the rest, and it works really well]
Canola or peanut oil for deep-frying

Cinnamon Glaze
3 T. unsalted butter, melted
2 1 /4 c. powdered sugar, sifted
1/2 t. ground cinnamon
1/2 t. vanilla
2 1/2 T. hot water

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture. Add the milk, egg, lemon juice and zest, and vanilla to the well and stir with a fork until well blended. Add the apple and stir just until evenly distributed.

Line a large baking sheet with paper towels. Pour oil to a depth of 2 inches into a deep-fryer or deep, heavy saute pan and warm over medium-high heat utnil it reads 360 degrees on a deep-frying thermometer.

Using a metal spoon, scoop up a rounded tablespoonful of the batter and drop into the hot oil, or scrape in using a second spoon. Repeat to add 5 or 6 more fritters to the oil. Be sure not to overcrowd the pan. The fritters should float to the top and puff to about double their size. Deep-fry until dark golden on the first side, about 2 minutes. Using tongs, a wire skimmer, or a slotted spoon, turn and fry until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet to drain. Reheat to fry the remaining fritters, allowing the oil to return to 360 between batches. [It’s a trick to control the temperature of the oil if you don’t have a deep fryer. For my electric stove, it works best to heat the oil on high for 5-7 minutes, then lower the temperature to about a “6.” I’m sure every stove has its quirks, so the first batch my be a bit of a trial.]

Arrange fritters on a platter and, using a spoon, drizzle about 1 t. of the glaze over each. Let the glaze set for 10 minutes. Serve.

For the Glaze:
In a bowl, whisk together the melted butter, confectioners’ sugar, cinnamon, vanilla, and 2 T. hot water until smooth. Whisk in 1-2 t. more hot water if needed to give the glaze a thin, light consistency. Use right away.

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