I am dutifully continuing on with the diversification of my apple recipes! This time, I am giving the Pioneer Woman’s apple fritters a go. This is the first time I have attempted to make a doughnut, so I was a little bit nervous. The idea of deep-frying dough is still new to me and I had absolutely no idea what the texture of the batter should be. Thankfully, my first attempt was a success!!
So long as the oil is the right temperature (there is a good trick in the directions to make sure the temperature is just right), cooking the fritters is really easy. You just let them bubble away until they turn a nice crunchy brown colour. I know crunchy isn’t a shade, but its the same colour as good crisp onion rings or battered fish. Too pale, and you know there won’t be a crunch and any hint of black means the fritters will be burnt and bitter. Although it’s easy to tell when they are done, don’t neglect them! The fritters are cooking in hot (oil which is dangerous to start with) and can go from underdone to burnt quite quickly.
I liked the fitters best when I dropped the batter in with a teaspoon. This led to smaller fritters, but if you fancy a mammoth one, just use a bigger spoon. Just be warned that the fitters will puff up and grow while cooking so beware of overcrowding them in the oil.
- 2 apples peeled and finely diced
- 2 cups flour
- 1/2 cup + 3 tbsp sugar
- 2 + 1/4 tsp baking powder
- 1 + 1/4 tsp salt
- 2 tsp cinnamon
- 2 eggs
- 3/4 cup milk
- 2 tsp vanilla extract
- 2 tbsp melted butter
- icing sugar (for dusting)
- vegetable oil (for frying the fritters)
- Fill the bottom of a pot or dutch oven with 1″ (2.5 cm) of vegetable oil and put on medium low heat.
- Melt the 2 tbsp of butter.
- Beat the two eggs together in a small bowl then add the milk and vanilla.
- In a large bowl, mix together the flour, cinnamon, salt, baking powder, and sugar.
- Peel and dice the two apples.
- Alternately add the apples and milk mixture to the dries mixing well with a wooden spoon between addition.
- To test the temperature of the oil, drop in a small piece of batter. If the batter sizzles and floats to the top, the oil is the right temperature. If the fritters burn, it is too hot.
- Drop teaspoons of the batter into the vegetable oil. Don’t overcrowd the pot or the fritters will be very hard to flip.
- Wait until the fritters have browned, then flip them over.
- Leave the fritters to brown on the other side. The whole process will take 2-3 minutes.
- Use a slotted spoon to remove the fritters from the oil and leave them to drain on some paper towel.
- Once all the fritters are cooked, sprinkle them with icing sugar.
- Eat immediately, or re-heat in a 35oF (180C) oven for 8 minutes.
- Serve with ice cream and enjoy