Apple Fritters Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, orange juice, zest and vanilla. Add to dry ingredients just until moistened. Fold in apples., In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

Steps:

• Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
• Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

Steps:

• Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
• Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
• Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
• Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
• Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.

Steps:

• Measure and sift all dry ingredients.
• Beat eggs and milk together; slowly incorporating the dry ingredients.
• Add the chopped apples.
• In a heavy skillet on the stovetop, heat cooking oil over medium-high heat.
• Drop teaspoon full of apple-batter into hot oil and fry until golden brown in color- 3 to 4 minutes on each side.
• Remove from oil and drain on brown paper.
• Cool and sprinkle with powdered sugar.
• Makes 12 small fritters.
• Eliminate the sugar and serve with pork roast.

Steps:

• For the fritters: To prepare the dough, stir together the flour, granulated sugar, baking powder, cinnamon, milk and yeast in a bowl, mixing and folding until smooth and well incorporated. Next, add the apples and again stir to mix thoroughly. After mixing, place on a floured counter and cover with a damp towel or wax paper for 30 minutes, allowing the dough to rest.
• For the glaze: During the rest period for the dough, whisk together the powdered sugar, caramel, maple syrup, lemon juice and 1 tablespoon water in a bowl, stirring well.
• Preheat the fryer or a 2-gallon pot with the vegetable oil to 350 degrees F. Once the oil is heated and the dough has rested, portion out the dough to 3-ounce portions and fry until golden brown, flipping once during cooking to ensure even cooking. Once cooked for 5 minutes, remove and place on a plate with a paper towel covering. Repeat the process, and then finish with the glaze and dust with powdered sugar.

Steps:

• Make the batter (see 'Goes well with', right) but first separate 2 of the eggs and set aside the 2 egg whites. When the batter is mixed, whisk the egg whites in a clean bowl until they just start to hold their shape, then fold into the batter. Peel, core and cut the pears into wedges. Peel, core and cut the apple into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.
• Heat the oil in a deep fryer to 180C or in a wok until a drop of batter sizzles and turns golden within 20 secs. In batches, dip the fruit in the batter, then carefully fry in the oil until golden and crisp. Use a slotted spoon to drain onto kitchen paper, then toss in the sugar. Serve with vanilla ice cream.

Steps:

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, butter, and vanilla. Gently fold milk mixture into flour mixture until just combined. Fold in apples.
• Meanwhile, heat 2 inches of oil in a medium heavy-bottomed pot over medium-high heat until a thermometer registers 350 degrees. Set a wire rack in a rimmed baking sheet.
• Working in batches, drop heaping tablespoons of dough into oil. (A small ice cream scoop works especially well for creating uniform-size fritters.) Cook, turning once, until puffed and golden, 3 to 4 minutes. Transfer to rack with a slotted spoon. Let cool slightly, dust with confectioners' sugar, and serve.

Steps:

• Sprinkle yeast over warm water and set aside for 5 minutes.
• Meanwhile, combine hot milk, margarine, sugar and salt in the bowl of food processor.
• (or mixing bowl) Let stand until margarine melts.
• Beat in 1 1/2 cups of flour.
• Add yeast mixture, cinnamon and egg.
• Process or beat until combined.
• Add other 2 cups flour and process or mix and knead on board.
• Add additional flour if needed.
• Place dough in greased bowl.
• Turn to grease top.
• Cover and let rise about 1 1/2 hours or let rise in the refrigerator over night (bringing dough to room temperature before continuing).
• Punch dough down.
• Mix in apples.
• Divide dough into thirds.
• Cut dough with shears or chop with sharp knife.
• Shape cut dough into six mounds on a greased baking sheet.
• Repeat with other two sections of dough.
• Cover and let rise at room temperature until double in bulk, about 1 hour.
• Uncover and bake at 350 degrees for about 15 minutes or until golden.
• Meanwhile, place powdered sugar in food processor.
• Process until fluffy, not lumpy.
• Slowly add lemon juice and keep processing until smooth and satiny.
• While fritters are still warm spoon on glaze.

Steps:

• Filling: Using a paring knife, scrape out the vanilla seeds. Place half of the pod, half of the seeds, and 2 tablespoons butter in a 12-inch skillet; set over medium-high heat. Cook until butter is bubbling. Add half of the apples; toss to coat. Add 1/4 teaspoon cinnamon and 2 tablespoons sugar; saute, stirring occasionally, until apples begin to soften, about 5 minutes. Add 2 tablespoons vinegar and 1/2 cup cider; increase heat to high. Cook until liquid has been absorbed and apples start to brown, about 8 minutes. Remove from heat. Remove and discard pod. Transfer apples to a baking sheet. Wash skillet, and repeat with the remaining ingredients.
• Dough: Place yeast in the bowl of an electric mixer. Heat milk in a pan over medium heat until warm to the touch. Pour milk over yeast; sprinkle 2 cups pastry flour on top. Set aside until flour begins to crack, 15 to 20 minutes.
• Place the egg yolks and sugar in a medium bowl; whisk to combine. Add the cider, butter, salt, cinnamon, vanilla extract, the remaining 1/4 cup pastry flour, and 1 cup bread flour; whisk to combine.
• Add flour mixture to the yeast mixture. Using the dough-hook attachment, mix on low speed 30 seconds. (The dough should look very soft but still have structure; if it appears liquidy, add remaining 2 tablespoons bread flour.) Increase speed to medium and mix dough 3 to 4 minutes.
• Lightly oil a large bowl. Sift an even layer of pastry flour onto a clean work surface, and lightly flour your hands. Turn out dough, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• Lightly dust a baking pan with flour, and line a second one with paper towels. Set both pans aside.
• Turn out dough onto a lightly floured work surface. Using your hands, stretch the dough into a 10-by-15-inch rectangle, about 1/2 inch thick. Spread half of the reserved apple mixture over dough, and fold dough, like a letter, into thirds. Pat down with your hand, forming another 10-by-15-inch rectangle. Spread the remaining apples over the dough, and fold into thirds again; the apples will be evenly distributed throughout the dough. Gather the dough into a ball, and return dough to oiled bowl. Re-cover, and set aside in a warm place until doubled in size again, about 30 minutes.
• Turn out dough onto a lightly floured work surface; pat into a 10-by-15-inch rectangle, about 1 inch thick. Using a 2 1/2-inch round cutter, cut out fritters as close together as possible, dipping cutter in flour before each cut. Transfer fritters to floured baking pan. Set aside to rest 10 minutes, but not longer.
• While dough rests, heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375°F.
• Flour your hands. Lift a fritter, pulling the ends to make a 4-inch oval; carefully drop into oil. Repeat with two more pieces of dough. Cook until fritters begin to brown, about 2 minutes. Using a slotted spoon, turn fritters over; cook until evenly browned, 2 minutes more. Transfer fritters to lined pan. Repeat with remaining dough.
• Coat fritters with white glaze. Transfer to a wire rack, and let glaze set. Serve warm or at room temperature.