Big apple fritters

Big Apple Fritters: A Nostalgic Treat

Apple fritters bring back fond memories from various times in my life, from family vacations and county fairs to a small country store near our house that made them fresh and served in a paper bag, to my mom making them for us as a treat. There is nothing like a fresh, warm, perfectly glazed apple fritter!

Ingredients:

Apple Fritters:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/3 cup milk
• 2 eggs
• 3 tablespoons applesauce
• 2 large Granny Smith or Honey Crisp apples, peeled, cored, and diced
• Canola oil for frying

Glaze:

• 2 cups confectioners’ sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla

Instructions:

1. Prepare the Cooling Area: Place cooling racks over baking sheets covered in wax paper. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients: Make a well in the center of the dry ingredients and add 1/3 cup milk, eggs, and applesauce. Stir just to combine.
4. Fold in Apples: Gently fold in the diced apples.
5. Heat the Oil: Heat 1 1/2 – 2 inches of oil in a heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.
6. Fry the Fritters: Drop about 1/4 cup of batter per fritter into the hot oil, spreading it out as you drop. Cook each side until golden brown, approximately 2 minutes per side. Remove to paper towels to drain.
7. Make the Glaze: In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.
8. Glaze the Fritters: Dunk each fritter in the glaze, turning over to make sure both sides are coated. Place on the wire racks to air dry and drip.

Notes:

• Be careful not to over-mix the batter as it may make the fritters tough.
• Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
• Using a candy thermometer to maintain the correct temperature of the oil is important.
• A Dutch oven or cast-iron skillet helps the oil hold temperature.
• Try to maintain a constant temperature of 375°F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil, the temperature will increase, so you will need to turn the heat down a bit.
• Remove the fried fritters to paper towels to drain excess oil.
• Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag to keep them fresh longer.