Wednesday, November 9, 2011

Apple Fritters

Confession: I can't remember the last time I fried something.  I mean, I don't even fry my french fries--I bake them.  Add to that, Dave and I got a cast iron skillet as a wedding gift two years ago and it desperately needed seasoned.  So of course when I saw this recipe I thought it was a great way to wrap up my apple baking bonanza and use up the last of the apples we picked at the orchard.  Considering my lack of skills in the frying department, they turned out very well.  Soft on the inside and a gentle crispness on the outside, these fritters reminded me of apple cinnamon donut holes.  Cindy and Dave also got in on the taste test.  Again and again.  They were sweet, soft and the apples were delicious wrapped in the tasty fritter batter.

This recipe came from Pioneer Woman who I positively adore.  When I saw the recipe on Tasty Kitchen, I knew it would be the perfect foray into frying and a good excuse to season my cast iron skillet that has been neglected.  Ree's recipe is great and she's always so wonderful with her detailed descriptions and beautiful photos.  Dave didn't think they had enough cinnamon, so Cindy suggested adding cinnamon to the powder sugar topping.  But when I did that, Dave commented it was too much like a donut hole. (Never satisfied, that boy.)   Ideally, being a the New Englander he is, more cinnamon in the batter would be ideal, maybe increased to a Tablespoon.  I also think I made my fritters a bit too big since I had some with gooey centers.  Guess I'll have to try this frying thing out again.  You know, to improve my skills.

Apple Fritters


2 cups flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoon salt
2 teaspoons to 1 Tablespoon cinnamon
2 eggs
3/4 cup milk
2 teaspoons vanilla
2 Tablespoons butter, melted
2-3 apples, depending on size (Note:I used Empire apples, Pioneer Woman used Granny Smith; either are fine, just use a sturdy baking apple)
powdered sugar, for dusting

In a large mixing bowl, whisk together flour, sugar, baking powder, salt and cinnamon.  Set aside.

In medium bowl, beat the eggs, then add milk, melted butter and vanilla and mix to combine.

Add wet ingredients to dry and fold together gently until combine, being careful not to over mix. 

Peel and dice your apples, then add to batter and fold together, creating a very chunky batter featuring lots of apples.

Heat a couple inches of oil (vegetable or canola) in a pan over medium to medium low heat.  When it's hot, drop a little bit of batter into the oil.  If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.

Drop teaspoons of batter into the hot oil, six or eight at a time depending on the size of your pan. The pan shouldn't be too crowded.  I used a small cookie scoop, but that was probably too big.

Flip the fritters (unless they flip themselves) and make sure they don't get too brown.  Cook them long enough to make sure the batter is cooked through, about 2 to 2 1/2 minutes.

Remove and drain on paper towels.  Dust generously with powdered sugar and serve warm.

You can also store  in a paper bag and reheat the next day at 350 degrees F for 8 minutes.

Makes about 4 dozen fritters.

Happy Frying,
The Cookie Princess

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