Homemade Apple Fritters.
Last Sunday, Hubby had to get up very early – really the middle of the night – to work during a winter weather event in our area.
Missing Sunday breakfast, I wanted to make him a special treat for when he returned home.
With some wonderful Misfits Market apples in the crisper, I thought I’d try my hand at homemade apple fritters.
Who can resist a fresh apple fritter??!!
A couple tips from a first-time apple fritter maker:
- Don’t heat the oil too hot. Be patient and use a medium heat. Better to fry them a little longer and get a golden brown than to overcook the outside and undercook the inside with high heat. (Which, by the way, is what I did with the first batch of three, resulting in us only having three total!)
- Spread them a little flatter than I did so you get more icing in each bite as the dough itself only contains a small amount of sugar. (This was hubby’s suggestion!)
- Use a sweeter, less firm apple for best results. I would not recommend Granny Smith. The recipe calls for 3 medium apples, but you could really add another apple, which I will do next time.
Let me know if you try and/or if you have made and have any of your own tips. We sure enjoyed these on a cold, snowy, comfort food, stay-in kind of day.
Here is the recipe I very slightly adapted from I am Baker‘s blog.
Homemade Apple Fritters
- 3 medium apples, peeled, cored, and diced
- Juice of half a lemon
- 2 Tbsp. sugar
- 2 eggs
- 1 cup all-purpose flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup milk
- Canola or Vegetable Oil for frying
- 1 1/2 cups powdered sugar
- 1/2 tsp. vanilla
- 4 tsp. water (or enough for best consistency)
In a small bowl, drizzle lemon juice over diced apples. Stir to coat. Set aside.
In electric mixer, beat sugar and eggs on medium-high speed until combined. Reduce speed to low, and add flour, baking powder, cinnamon, and salt. Mix until combined. Add milk, and mix until incorporated. Fold in apples with spatula.
Fill a frying pan halfway full with oil. Heat over medium heat to 375 degrees F.
Drop three 1/4-1/3 cup portions of batter into the oil. Let fry for a few minutes until golden brown. Flip and fry until other side is golden brown. Test for doneness by inserting a small knife in center. If uncooked batter remains, fry longer.
Remove fritters from oil with slotted spoon to wire rack layered with paper towels or napkins to drain. Allow to cool.
Repeat with remaining three portions of batter.
Prepare glaze by combining powdered sugar, vanilla, and water. Drizzle over cooled fritters on cooling rack. When glaze has set, turn to coat other side with glaze that dripped through, if desired.
Cheers & Hugs,
Homemade Old-Fashioned Glazed Donuts!
could anything be more decadently delish?!
A tender ring of fried sweet dough
drenched in a glorious glaze?
I couldn’t resist making these,
and they did not disappoint.
Every once in a great while,
I allow myself to be treated to a donut….
a wickedly wonderful waste of calories.
But since it is only Hubby and me at home,
a dozen donuts AND holes
are way too much sugary goodness!
So after enjoying one each
(and a few holes – which are completely calorie free – right?)
I shared the rest.
That really is my joy in baking…
giving it away.
Hopefully creating a brief smile…
a tiny treat or surprise for a loved one or friend.
These are soooooo worth making!
They are easy and quick to make.
I hope you will treat yourself and those you love!
Homemade Old-Fashioned Glazed Donuts
- 2 1/4 cup cake flour (no cake flour? no problem! make it easily by the cupful – take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in)
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 cup sugar
- 2 Tbsp. butter, room temperature
- 2 large egg yolks
- 1/2 cup sour cream or Greek yogurt
- Canola oil, for frying
For the glaze:
- 3 1/2 cup powdered sugar
- 1 1/2 tsp. corn syrup
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1/3 cup hot water
In a bowl, combine flour, baking powder, salt, and nutmeg.
In the bowl of a stand mixer, beat butter and sugar together until sandy. Add egg yolks, and mix until light and thick. Add dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. Cover with plastic wrap and chill for 1 hour.
On a floured surface, roll dough out to about 1/2 inch thickness. Use a donut cutter to cut out approximately 12 donuts and holes.
Pour 2 inches of canola oil into a heavy bottomed pot with a thermometer attached. Heat to 325°F. Fry donuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
For the glaze:
Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze. Place on a wire rack above a sheet of waxed paper to catch any excess glaze. Let sit for 20 minutes until glaze is set.
Best served the day they are made, but may be stored in an air tight container at room temperature for a few days.
Cheers & Sugary Sweet Hugs,
Recipe found at: Huffington Post’s “The Greatest Homemade Doughnut Recipes You’ll Ever Find.
I LOVE Donuts! Have you guys ever tried them?
Here I am in one of my favorite napping spots on the love seat on my sherpa fleece blankie with my blueberry donut.
I just got this new flavor. It’s quite delish and squeaky and fun! These donuts can be found in a multitude of places throughout my home and yard. Aren’t I the lucky one!?!!?!
I have already had two chocolate and one cherry donut, and I would really, really, Really, REALLY love this glazed one! HINT HINT – will you please tell my Mom? (or maybe our friends at ZippyPaws will see this and send me one for sharing the love!) Paws crossed!!!
One of my favorite things in the entire world to do is play. Play follows closely behind my other favorite things in the whole wide world: breakfast and dinner and walks.
Here are my favorite things to do with a donut:
- Grab it first thing in the morning (after breakfast of course), and squeak it around the house to make sure everyone wakes up. After all, it is a new day – an opportunity to play.
- Bring it to my Mom and push it up against her leg while squeaking it so she will throw it and play fetch – especially when she is on conference calls for work.
- Bring it to Mom or Dad or Nick, but as soon as they bend down to grab it to “play fetch,” run away quickly to make them chase me. It is also important to give a playful GRRRRRowl when I buzz past them – just to let them know who has it!
- Carry it around with my nose sticking out of the hole and the top covering my eyes – just to show I can maneuver quite fine even when I can’t see where I am going.
- Take it out the doggy door into the rain and snow so it gets nice and smelly and wet and even more delicious, and then bring it inside and lay on Mom and Dad’s bed with it under my chin.
- Play tug with Mom or Dad or Nick until the say “Drop It!” (which they always say quite firmly and authoritative…) Dang! Then I really have to let it go – because that is what a dog is supposed to do – right?
- Chew on it and make it squeak at least 27,569 times (give or take) until you can break a tiny hole into it and rip it apart – destroy the squeaker and show it who is boss!
- Sleep with it to assure nobody else gets it!
Donuts are wonderful!
I did, however, see and smell something different in the house the other day…..
My family was eating these donut-like things called Paczki (pronounced punch-key – WHAAAT???!!) in honor of Fat Tuesday. Sheesh – any excuse for a sweet in this house! Hey – they didn’t share….. I wonder if they tasted as good as my donuts……?
Woofs & Wags,
Could you go for a donut with sprinkles on top right about now?
Wouldn’t that make for A Happy Day!?
It’s Sunday, so time for me to share a design inspiration for this week’s Paper Players Challenge: PP255. This week is a sketch challenge, so we get to use anything we want to create something that resembles this sketch.
I think this Stampin’Up Cherry On Top Designer Series Paper featuring the sprinkled donuts is so cute and cheerful, and I love the “Oh Happy Day Stamp, so I made this card, adding a little gold bling by making the “tag” from punchinella. Punchinella is the sheet that is left over after making sequins. Did you know that? How clever is that for someone to market and SELL!?!? And isn’t it just that extra little pop that makes this card?
I used some foam tape to make the Oh Happy Day Starburst Sentiment pop up off the card a bit for even more dimension, and used scissors on the bakers twine to make it curl a bit.
Here is what I used to make the card.
Hope you have an “Oh Happy Day!”
Cheers & Hugs,