“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 into apple fritters, and the other half into these 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. 🙂 


BLACKBERRY 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 blackberries:
1 1/2 cups frozen blackberries
1 T sugar
2 T flour

For the berry 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
1 T berry jam

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.
Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
Spread blackberries on half of square, then sprinkle with the sugar and flour.

Fold dough over to seal in blackberries.  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

Blackberry Fritters

November 7, 2014

by Holly

Category Doughnuts / Pastries

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 blackberries:

• 1 1/2 cups frozen blackberries
• 1 T sugar
• 2 T flour

For the berry 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
• 1 T berry jam

Instructions

1. Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
2. In another bowl, whisk together #2 ingredients, set aside.
3. Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
4. 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.
5. Knead for 2 minutes. Dough with be smooth and slightly sticky.
6. Put dough in a lightly oiled bowl and cover with a tea towel. Let rise 1 hour, or until doubled in size.
7. Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
8. Spread blackberries on half of square, then sprinkle with the sugar and flour.
9. Fold dough over to seal in blackberries. Using a bench scraper or knife, cut into 1/2 inch strips.
10. Now cut the other direction, making 1/2 inch squares.
11. Scoop and rearrange the dough.
12. Cut again in both directions.
13. Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.
14. Lightly coat log in flour.
15. Slice log into 12 equal pieces
16. Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
17. Fry over medium heat in at least 2? of oil. Place on a wire rack set over a cookie sheet.
18. Make the glaze: Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
19. 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.

“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

Apple Fritters

November 7, 2014

by Holly

Category Doughnuts / Pastries

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

1. Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
2. In another bowl, whisk together #2 ingredients, set aside.
3. Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
4. 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.
5. Knead for 2 minutes. Dough with be smooth and slightly sticky.
6. Put dough in a lightly oiled bowl and cover with a tea towel. Let rise 1 hour, or until doubled in size.
7. 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.
8. Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
9. Spread apples on half of square, then sprinkle with cinnamon and flour.
10. Fold dough over to seal in apples.
11. Using a bench scraper or knife, cut into 1/2 inch strips.
12. Now cut the other direction, making 1/2 inch squares.
13. Scoop and rearrange the dough.
14. Cut again in both directions.
15. Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.
16. Lightly coat log in flour.
17. Slice log into 12 equal pieces.
18. Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
19. Fry over medium heat in at least 2? of oil. Place on a wire rack set over a cookie sheet.
20. Make the glaze: Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
21. 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.