Apple Fritters
These are not delicate pastries; they are rugged, uneven cakes pulled from hot oil. They rely on the contrast between the sharp, sweet glaze and the soft, cinnamon-scented pockets of cooked fruit.
Temperature control is your primary challenge.
If your oil is too cool, the fritters will soak up grease; too hot, and the outside burns before the middle is cooked through. Use a candy thermometer to keep the oil steady at 365°F.
- Dutch oven or heavy-bottomed pot
- Candy thermometer
- Slotted spoon
- Wire cooling rack
- Mixing bowls
What goes in.
- 3 largeGranny Smith apples, peeled and chopped into 1/2-inch cubes
- 2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 2 tspbaking powder
- 1 tspground cinnamon
- 1/2 tspsalt
- 2large eggs
- 1/2 cupwhole milk
- 1 tspvanilla extract
- 1 quartneutral oil for frying (canola or grapeseed)
- 1 cuppowdered sugar (for glaze)
- 2 tbsphot water (for glaze)
The warm finish
Dip the fritters while they are still warm but no longer steaming. The heat from the pastry will melt the glaze into the crannies, setting it into a thin, crackling shell rather than a thick paste.
The method.
Prepare the apples
Toss the cubed apples with a tablespoon of flour and a pinch of cinnamon. Set aside so they release minimal moisture.
Mix the batter
Whisk dry ingredients in a large bowl. In a separate bowl, whisk eggs, milk, and vanilla. Combine the two, mixing until just barely moistened, then fold in the apples.
Heat the oil
Fill your pot with at least 3 inches of oil. Bring to 365°F. Do not crowd the pot; two or three fritters at a time is sufficient.
Fry
Drop 1/4-cup scoops of batter into the oil. Fry for about 3-4 minutes per side. They should be a deep, dark chestnut color when done.
Drain and glaze
Transfer to a wire rack set over a tray. Whisk powdered sugar and hot water until smooth. Spoon or brush the glaze over the warm fritters.
Other turns to take.
Spiced Rum Glaze
Replace the hot water in the glaze with dark rum to provide a deeper, more aromatic finish.
Nutty Texture
Fold 1/2 cup of toasted, chopped pecans into the batter for a crunch that complements the soft apples.
When it doesn't go to plan.
Use a firm, tart apple like a Granny Smith so the pieces hold their shape under high heat.
If the batter seems too runny, add another tablespoon of flour; it should be thick and heavy, not pourable.
Place the wire rack over a baking sheet to catch the dripping glaze for easy cleanup.
The ones that keep coming up.
How do I know if the middle is cooked?
Since you are working with small scoops of batter, they cook quickly. If you are worried, pull one out early, split it open, and check that there is no raw, wet dough in the center.
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