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 occasionally 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?
- 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
- 5 apples
- 1 tbsp. lemon juice, fresh
- 1 1/2 c. white sugar
- 1 Tbsp. cinnamon
- 4 c. peanut oil
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.