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Sunday, October 30, 2011

Apple Fritters

With a few apples still left from my various apple dishes since our trip to the orchard, I decided to try a recipe from America's Test Kitchen for Apple Fritters.

But, before I get to the fritters, I need to vent. Obviously, I'm from the south. For years I've listened to people make jokes about a southern standby - grits. The jokes and disdain have been endless, from a scene in My Cousin Vinny to friends who have acted shocked when told grits are just ground corn boiled with water. Sometimes you'd think you'd suggested someone from up north eat dog food the way they react to grits.

But now a big trendy side dish is polenta. Honestly, I had little idea what it was. Someone said it was made "with corn" but I'd never really bothered to find out more. Then I was watching a cooking show on TV and they were doing Parmesan Polenta. The host started off with a big pot of boiling water. That looked pretty familiar. Then they explained about the polenta itself. It was ground corn. Ground corn? That's grits. OK, then we take the "polenta" and put it in the boiling water with a pinch of baking soda (an old grits trick) and some salt. You stir it, then you let it simmer, then stir it, then let it simmer and finally rest. Then you mix in some cheese and serve it. That's cheese grits except we usually use cheddar in the south.

I actually found myself laughing. Serve someone Creamy Parmesan Polenta and they'll swoon over a trendy new dish. Give them some good old fashioned cheese grits and they'll act like you're a rube. I swear, food trends leave me shaking my head sometimes.

Anyway, back to apple fritters. This recipe was pretty good. I didn't particularly care for the glaze called for in the original as it was far too thin and soaked right into the fritters leaving them a bit soggier than I would like. I'll give you my recipe for a nice glaze that won't be soaked up by the fritter so you'll have a nice interior texture and pretty tops.

Cider is called for in the recipe but if you find that you don't want a really strong apple flavor to the dough (since you're using diced apples in the fritter) you can always substitute apple juice which is lighter in flavor.

: Apple Fritters
: Fresh apples and cider combine in a delightful fried pastry.


  • 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon Salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup apple cider
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 3 cups peanut or vegetable oil
  • 3 cups confectioners' sugar
  • 1/4 cup apple cider


  1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
  2. Heat oil in Dutch oven over medium-high heat to 350°. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
  3. Meanwhile, whisk confectioners’ sugar and cider, in medium bowl or large glass measuring cup until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

If you would like a lighter apple flavor in the dough or glaze, substitute apple juice for apple cider.
Preparation time: 5 minute(s)
Cooking time: 6 minute(s)
Number of servings (yield): 8
Culinary tradition: USA (General)

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