Apple Fritters

About this Recipe

Have you ever made or eaten fresh Apple fritters? Well the aroma is going to remind you of going to the Fair, or walking past those lovely little mini-doughnut vendors that are scattered about the city on those warm summer nights. Apple fritters smell amazing and are pretty hard to pass up.

Grandmother's Tips for this Apple Fritters Recipe:

1. We used Golden Delicious apple but other varieties will work as well.

2. The juice from a lemon or pure bottled lemon juice added to the apples will help keep the apple from browning.

3. We are using coconut oil to deep fry our apple fritters. Coconut oil has a high tolerance to high heat and the fritters cook to a nice golden brown and are not greasy. Peanut oil is also an oil with a high smoke point. Coconut oil has a high tolerance to high heat and the fritters cook to a nice golden brown and are not greasy. As coconut oil is pricey, you can strain the oil once cooled and put it into a glass sealed container. Keep refrigerated until you with to deep fry again.

4. Fritters should be eaten right away, warm and fresh are the absolute best.

5. The glaze makes them extra delicious, but you can omit the glaze if you want a less sweet fritter. Other options are a little maple syrup glaze, or just a dab of real maple syrup or some confectioners' sugar as a powder or even a light dusting of granulated sugar. Of course let's not forget cinnamon which is an old traditional flavor that goes with apple pies.

6. You don't need a deep pan of oil to cook the apple fritters. Too much oil is simply waste as you can only cook a few fritters at a time. About one-inch of oil will do the job. Choose a deep pot so you don't have as much splatter and concern of getting burned by the oil.

7. Don't use a rubber spatula. The tongs and spatula we are using in the photos are made of silicone and are heat resistant. Rubber could melt.


Ingredients

(Print)

Makes 12 apple fritters

Fritters:

1 fresh apple, we used a Golden Delicious

1 cup all purpose flour

1 1/2 teaspoons baking powder

3 Tablespoons granulated sugar

1/4 teaspoon salt

1 egg (beaten)

1/3 cup milk

Glaze:

1/2 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

2-3 Tablespoons milk (more or less) to get runny consistency

Pure Virgin Coconut Oil for Deep Frying

Tools: Oil thermometer, tongs, paper towels

Directions

1. Peel and grate the apple into a small bowl. Use a fine grater.

2. Measure and stir all the ingredients together in a medium sized bowl.

3. Beat the egg and milk together. Pour into the dry ingredients and mix with a fork. Add the grated apple and stir with a fork until combined.

4. In a medium sized pot on the stovetop, heat about 1-inch of coconut oil. Bring the temperature up to 350 degrees F. Some recipes say 370 degrees F. We had good success at 350 F. You will know when you drop the test batter into the oil if it is hot enough. This is very hot so be careful not to have it splash on your skin when cooking the fritters. If you make it too hot, you run the risk of burning the outside before the inside is cooked.

5. Once the oil reaches temperature, drop the batter into the oil with a tablespoon. Cook the fritter until it is brown on the first side then using your tongs, flip them over and cook the other side. It will take about 3-4 minutes to cook through and it is fine to flip them more than once. You can only do 2-3 fritters at a time.

6. Have a plate lined with paper towels ready and use your tongs to lift each fritter out and put onto the paper towel to drain.

7. Continue until all the fritters are cooked.

8. Make the glaze by mixing together the confectioners' sugar and vanilla. Add the milk in increments. Stir with a fork and add enough milk to give you a glaze consistency.

9. Using a pastry brush, pain the glaze onto each fritter.

ENJOY!

Return to this Apple Fritters recipe or check out more recipes at Grandmother's Kitchen

The value of some food is the fun factor and the joy of getting together in the kitchen and creating a special little treat like these Apple Fritters that are going to have you all commenting and enjoying watching the formation of the fritters when the batter hits the hot oil and that yummy factor that you only get when you eat a freshly produced goodie that smells like a little bit of heaven.

A dessert like this one should be reserved for those occasions when they are going to be eaten and enjoyed within a short period of time after making them. When you glance at the nutritional information, you will even feel pretty darned good about eating this treat. You can more or less 'shape' the fritters and you are dropping the batter into the hot oil.

In order to reuse oil that you deep fry in, let it cool to room temperature and run it through a sieve to remove any particles that may remain from the cooking batter. Pour into a glass jar with a lid and label what you used the cooking oil for.

Never use one cooking oil for cooking another product such as, if you are deep frying fish and chips, don't use that same oil to deep fry an apple fritter. The flavor of the fish will taint the oil and transfer to the apple fritter.

One of the best choices for deep frying is coconut oil. This oil has the highest resistance to heat. Make sure you like the brand and flavor of the coconut oil as it varies. Olive oil also can be used as it also has a high heat tolerance, like coconut oil, there are different flavors to the olive oil, so choose one that you know you like. Peanut oil can handle the highest heat and it does not absorb the flavor of food, but be sure no one you are serving the food to has peanut allergies.

Deep frying gives food a very nice crunch and flavor, but it also is a method of cooking that is higher in fat and calories. In Grandmother's kitchen, we rarely deep fry anything, but we do deep fry occasionally to create a tasty treat now and again. Deep fried foods lose water and absorb fat and that is why the calorie content can be higher. We always say everything in moderation and in our kitchen we feel it is okay to indulge in deep fried foods now and again.

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