Tuesday, November 16, 2010

Apple Fritters

Tis the season for apples! I've posted several apple recipes lately but I just can't help it! Whether you eat them for breakfast like a doughnut or as a dessert pastry, apple fritters are a perfectly different, delight. 

 
Tips:
  • Instead of making the glaze, try dusting with powered sugar while still very hot and it will great it's own "glaze".
  • The dough fries up a little darker than donuts, don't think that you are burning every batch. They are burned when they are black, not brown.

 

 
Apple Fritters

 
1 cup flour

 1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup milk
1 egg, lightly beaten
1 cup apple, diced

 
Glaze:2 cups powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla

 
In a large bowl combine flour, sugar, brown sugar, salt, baking powder, cinnamon, nutmeg, milk and beaten egg.  Gently fold in diced apples. Set aside.
In a medium skillet, add enough oil so that it is approximately 2 inches deep. Heat oil on med-high heat to about 320 degrees. Add dough in small batches, very carefully to oil in heaping tablespoons. Cook until brown and slightly puffed, about 1 minute, then flip. Cook for another 1-2 minutes, until both sides are browned. Transfer to a paper towel to absorb excess oil (if not using glaze, dust both sides with powdered sugar immediately).  Drizzle both sides of fritter with glaze (directions below) while still hot. Allow glaze to set up, about 3-5 minutes and serve warm.

 
Glaze:
In a medium mixing bowl, add milk one tablespoon at a time to powdered sugar. Stir in vanilla and continue stirring or whisking until smooth.

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