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Today we have a fun and delicious recipe to share with you. Apple Fritters. What exactly are “fritters?” Fritters are small, medium or large doughnuts, that can be sweet or savory. The batter is deep-fried and made either by combining chopped fruit/vegetables with a thick, yeast-based batter. After the batter is deep-fried until golden brown, a sweet, powdered sugar glaze is made and drizzled over over the warm fritters. This recipe though, is very reminiscent of the sugar donuts that I ate as a kid.
This recipe for apple fritters turned out great! Light, delicious and really easy to make but not at all like the apple fritters you can buy at any local bakery or in the bakery department of any grocery store here in Wisconsin. This is a good thing for me because I absolutely love the apple fritters found at the bakery. You know the apple fritters I’m talking about.
Classic Apple Fritters
Classic apple fritters have a yeast-raised dough, combined with chopped cooked apppes, speckled with cinnamon and deep-fried in hot oil until a dark golden brown. Light and fluffy on the inside and crisp on the outside. Then drizzled with a simple vanilla glaze. Seriously, I wouldn’t be able to control myself if I made them but and that’s a Big but (like mine), I still have the classic apple fritters on my culinary bucket list, so stay tuned.
- 1 3/4 cup all-purpose flour
- 1/3 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large egg whites
- 1 large tart cooking apple, finely chopped
- 1 cup low-fat milk
- vegetable oil for frying
- 1/3 cup sugar
- 1/2 teaspoon ground nutmeg or cinnamon
In a large bowl, stir together the flour, cornmeal, 2 tablespoons sugar, baking powder, salt and cinnamon. In a medium bowl, combine egg whites, apple, and milk. Add to flour mixture all at once and stir just until combined.
In a deep, 12-inch cast iron skillet, heat 1 inch vegetable oil over moderate high heat, to 375º or until a 1-inch cube of bread browns in 30 seconds.
Carefully drop the batter by heaping tablespoons, several at a time, into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Using a slotted spoon or wire mesh ladle, remove and drain on paper towels.
In a paper bag, combine 1/3 cup sugar and nutmeg. Add the hot fritters, several at a time, and shake to coat.