So easy and delicious. I made a half recipe which made 8 big fritters. Thank you. I made them tonight and they were delicious. Not quite as crunchy on the outside as I thought. I will definitely keep this recipe. It will save me money at the donut shop. I am wanting to make about a hundred of them can I spoon them out in Saran Wrap and put them in the freezer and cook them as I need them? They would brown on the outside and still be raw inside. Your oil was definitely NOT hot enough.
You MUST heat the oil properly. Sorry this happened. Next time, make sure that you oil is HOT. Not smoking, but to a decent deep frying temp. You should also rest them on a wire rack over papertowels, not on papertowels so they drip out the oil. Yes, Levi. I f you read my directions carefully, placing them initially on paper towels absorbs the oils left on them, but then transfer them to a plain rack to cool.
I surprised the kids with these for breakfast before school this morning. I have 4 VERY happy kids that all these were amazing. Thanks for an easy and delicious recipe! I just made the batter and its looser than my pancake batter. My measurements are correct. It could be your flour. I was worried because they yielded around 12 good size fritters and there was only 4 people to eat them….. Definitely want to make these again and try variations corn fritters, shrimp and crab fritters, and just plain fried dough.
Also, I want to try to make smaller munchkin size fritters as I think the best part is the crispy outside. Thank you so very much, John! So glad to hear you and your guests enjoyed them! Be sure to try them with other fruits, too! Hello- Could you tell me, how far in advance can these be made and still be good?
Can both the cinnamon-sugar coating and the glaze be used? Or does it come off as too much? Thanks, Brooke. Both might be a bit too much. Typo in directions paragraph 8: trainer should be a strainer. Great recipe and thanks for sharing. I have been a pastry chef for a few years and have tried several apple fritter recipes, this one is by far the best! But just being who I am…I had to add a little of me to what was already a great recipe.
Just before I applied the glaze, I painted the tops with browned butter, yum. Wow, thank you very much, Kevin! I tried this recipe, perfect and simple, absolutely delicious and cheaper then going out to get some!!!! Will definitely be using this again!!!! They sure looked good! I followed the recipe exactly. But mine are super oily. The oil temp was steady and I followed the steps for after cooking. Any suggestions?
You also may have tried to cook too many at once? Adding too many will reduce the oil temperature. Next time, try frying just one first. I hope this helps! I knew there was a secret I missed!!!!! I was cooking 2 or 3 at a time!!!!!! Will try again today!!!! OK, so I made these this morning for the first time.
It was fairly easy. Two observations: 1 I used 2 Granny Smith apples and think it was way too many for the amount of batter made. Are they suppose to be crunchy? Apple Fritters. Nutritional Information Calories Fat Get fresh food news delivered to your inbox Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Instructions To form the fritters: 1 Mix the dough and let it rise according to step 1 of the directions. Meanwhile, melt the butter in a skillet over medium-high heat. Add the apples to the pan and sprinkle with the sugar, cinnamon, and a pinch of salt.
Cook, stirring, until tender and the liquid becomes a syrupy glaze, about 10 minutes. Let cool completely. Spread the apple mixture onto half of the dough, then fold the other half over the apples. Scoop up the pieces and rearrange, cutting them again in a cross pattern. Make sure the apples are well dispersed throughout the dough. Sprinkle the log with flour and slice it crosswise into 12 pieces. Cook Time. Total Time. Servings : 8. Author : Jackie. Fritter Dough-. Apple Filling-. To make the dough-.
In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom". While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface. Add 1 cup of flour, cinnamon, nutmeg, and eggs to the milk mixture and beat until combined. Beat in yeast mixture and remaining 3 cups of flour until combined. Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size. To make the apple filling-.
Add apples, lemon juice, sugar, and spices and cook while stirring frequently, until apples are soft- about 4 minutes. Remove from heat and stir in flour. Bring mixture to room temperature. Spread the apple mixture onto half of the dough, then fold the other half over the apples. With floured hands smash the dough and apple together and tuck in any apples that stray, and press each fritter into a flat round.
Coat 2 rimmed baking sheets with flour. Transfer the uncooked apple fritters to the baking sheets. To make the glaze-. Whisk together powdered sugar, vanilla, and maple syrup in a large bowl.
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