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So remember that bowl of apples I mentioned – the one that sits in my kitchen all fall and contributes to almost every meal? Recently, roomie Eric discovered a new, yummy way to use my favorite fruit – homemade apple fritters.
These warm and crispy on the outside, soft and gooey on the inside treats are (dare I say it) even better than doughnuts and surprisingly simple to make. We found this recipe over at The Picky Apple and have made a few, slight changes. If you’re looking for a special treat for fall festivities, you can’t go wrong with these sweet, fried balls of apple delight.
Apple Fritter Recipe
Original Source: The Picky Apple
• 1 cup all purpose flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/3 cup milk
• 1 egg
• 1 cup chopped apple
• Oil or Crisco – and lots of it
• 2 cups powdered sugar
• 1/4 cup tablespoons milk
1. To soften and sweeten the apples, Eric first sautéd them in butter with a bit of cinnamon and sugar. Heat until desired consistency and set aside.
2. In a bowl, combine flour, sugar, salt, baking powder and cinnamon.
3. Stir in milk and egg until just combined.
4. Fold in apples.
5. Now we’re ready to fry! Eric and I went with a 3 lb jar of Crisco shortening for frying. Vegetable oil could also be used and some may prefer it. Pour oil into skillet so that it is approximately 1 1/2 inches deep or dump in your crisco. Heat oil on high until bubbly. Oil is ready when dough floats to top.
6. Carefully add dough to oil in heaping teaspoons. Cook until a light golden brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned.
This can be a little tricky. Our first batch cooked quickly on the outside – but was undercooked and a tad dense inside. With a bit of adjustment, our next batch was perfection!
Tips: Watch your oil carefully, once the oil is boiling, you may need to lower your stovetop so the oil is not too hot. Also, keep the fritters on the smaller side of the heaping teaspoon scoop. The smaller sized fritters were perfectly cooked inside and out.
7. Transfer briefly to paper towels to absorb excess oil, then transfer to a cooling rack.
8. Make glaze by stirring milk and powdered sugar together in a small bowl. The original recipe calls for only 1 1/2 teaspoon of milk – not enough to get the consistency we desired. We started with about a 1/4 cup and mixed until we got a thick, drippy, gooey glaze.
9. Drizzle glaze over apple fritters. Wait a few moments for glaze to harden, then flip fritters and drizzle glaze over the other side.
Start eating – these fritters are best served warm when still crispy outside and steaming inside. Recipe makes about 6 fritters, so eating them all at once has never been a problem!
we heartsters – are you a fritter fan? What are your favorite fillings?