“I was going to make fritters today…” (hubby’s eyes light up)
“But I ran out of time” (hubby appears devastated.)
I’ve been promising for over a year to make fritters for my doughnut loving hubby and finally got around to it. I even made a double batch, making half for these apple fritters, and the other half into blackberry fritters, since the dough is the same.
I’m not sure why I put it off for so long, they really weren’t difficult once I simplified the recipe a bit. Make them for the doughnut fan in your life and win a bazillion brownie points. 🙂
APPLE FRITTERS
Makes 1 dozen
Step 1:
1 1/2 T active dry yeast
1/2 cup warm water
2 tsp sugar
Step 2:
1/4 cup sugar
1/4 tsp baking powder
1 tsp salt
1/4 tsp freshly grated nutmeg
2 1/4 cups flour
Step 3:
2 T shortening
1 egg
1/2 tsp vanilla
For the apples:
2 1/2 cups chopped apples (chopped at 1/2″)
1/4 cup sugar
2 tsp lemon juice
1 1/2 T cinnamon
1 T flour
For the glaze:
3 1/2 cups powdered sugar
1 1/2 tsp corn syrup
1/4 tsp salt
1/2 tsp vanilla
1/3 cup plus 1 T hot water, more if needed
Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
In another bowl, whisk together #2 ingredients, set aside.
Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
Add a third of the dry ingredients (from step #2), when blended in add another third. Switch to dough hook and add the last third.
Knead for 2 minutes. Dough with be smooth and slightly sticky.
Put dough in a lightly oiled bowl and cover with a tea towel. Let rise 1 hour, or until doubled in size.
While dough is rising prepare the apples. Heat the apples, sugar, and lemon juice in a skillet over medium high heat and cook 5-7 minutes, until liquid has evaporated and apples are softened. Set aside to cool.
Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
Spread apples on half of square, then sprinkle with cinnamon and flour.
Fold dough over to seal in apples.
Using a bench scraper or knife, cut into 1/2 inch strips.
Now cut the other direction, making 1/2 inch squares.
Scoop and rearrange the dough.
Cut again in both directions.
Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.
Lightly coat log in flour.
Slice log into 12 equal pieces.
Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
Fry over medium heat in at least 2″ of oil. Place on a wire rack set over a cookie sheet.
Make the glaze: Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
Dip one side of fritters into glaze and place back on wire rack for excess to drip off. Let glaze harden for about 10-15 minutes.
Recipe adapted from Top Pot Doughnuts
Ingredients
Step 1:
- 1 1/2 T active dry yeast
- 1/2 cup warm water
- 2 tsp sugar
Step 2:
- 1/4 cup sugar
- 1/4 tsp baking powder
- 1 tsp salt
- 1/4 tsp freshly grated nutmeg
- 2 1/4 cups flour
Step 3:
- 2 T shortening
- 1 egg
- 1/2 tsp vanilla
For the apples:
- 2 1/2 cups chopped apples (chopped at 1/2?)
- 1/4 cup sugar
- 2 tsp lemon juice
- 1 1/2 T cinnamon
- 1 T flour
For the glaze:
- 3 1/2 cups powdered sugar
- 1 1/2 tsp corn syrup
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/3 cup plus 1 T hot water, more if needed
Instructions
- Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
- In another bowl, whisk together #2 ingredients, set aside.
- Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
- Add a third of the dry ingredients (from step #2), when blended in add another third. Switch to dough hook and add the last third.
- Knead for 2 minutes. Dough with be smooth and slightly sticky.
- Put dough in a lightly oiled bowl and cover with a tea towel. Let rise 1 hour, or until doubled in size.
- While dough is rising prepare the apples. Heat the apples, sugar, and lemon juice in a skillet over medium high heat and cook 5-7 minutes, until liquid has evaporated and apples are softened. Set aside to cool.
- Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
- Spread apples on half of square, then sprinkle with cinnamon and flour.
- Fold dough over to seal in apples.
- Using a bench scraper or knife, cut into 1/2 inch strips.
- Now cut the other direction, making 1/2 inch squares.
- Scoop and rearrange the dough.
- Cut again in both directions.
- Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.
- Lightly coat log in flour.
- Slice log into 12 equal pieces.
- Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
- Fry over medium heat in at least 2? of oil. Place on a wire rack set over a cookie sheet.
- Make the glaze: Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
- Dip one side of fritters into glaze and place back on wire rack for excess to drip off. Let glaze harden for about 10-15 minutes.
