I know I have been on an apple kick lately, but we keep going back to that darn apple orchard and you can only make so much applesauce (I have quite a bit in the freezer for future snacking and baking). Joel loves apple fritters and ocassionally gets them from our favorite donut shop but I have never made them myself so I decided this was the perfect opportunity.
The recipe calls for shredded and chopped apples to add texture to the fritters. I wasn’t sure about the diced apples since I don’t really care for cooked fruit but I understood the reasoning so I went with it. And I’m glad I did. Turns out I don’t mind chunks of apples when they are swimming in sweet, fried dough. Who would’ve thought?
recipe from Scarletta Bakes
YIELD: approximately 25 fritters (for reference, the finished fritters were approximately 2-3″ around)
2 c. self-rising flour (if you don’t have self-rising flour like me, go here for a simple DIY recipe)
1/4 c. dark brown sugar, packed
1/2 tsp. salt
1 c. buttermilk
3 large eggs
1 tbsp. lemon juice, fresh
1 1/2 c. white sugar
1 Tbsp. cinnamon
4 c. peanut oil
1. Prepare the apples by peeling all 5, shredding 2 of the apples, and dicing 3 of the apples into small chunks. You can do this in whatever combination you prefer, the idea with the shredding and chopping is to get a variety of textures going on in your fritters.
2. To prepare your fritter batter, place the flour, brown sugar and salt in a large bowl. Stir in the eggs, buttermilk and lemon juice, mixing just until you have a uniform batter. Fold in your apple pieces. In a seperate bowl, combine white sugar and cinnamon.
3. Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. Your oil can’t be too hot when you begin frying or your fritters will burn instantly. Heat the oil over medium-high heat and don’t be scared to test your oil’s temperature with a few trial fritters. The fritters should take approximately 2 minutes to cook on each side – they will turn a deep golden brown as you fry them.
4. Don’t make your fritters too large. Fritters that are bigger than a tablespoon of batter won’t cook through and are much more likely to burn as you fry them. Don’t worry, the batter expands as you cook it. Stick with a tablespoon for scooping your fritters, and lightly grease it on both sides so that the batter slides right out into the hot oil.
5. Flip your fritters regularly. Watch them closely. The color is key. Look for dark, golden-brown – no black. Work in batches of 4-5 fritters at a time.
6. As soon as they have cooked, remove them to paper towels to drain and cool slightly. When they are cool enough to handle, toss them in the cinnamon sugar and serve.