Tuesday, July 10, 2012
Homemade Apple Fritters
The recipes I've been posting this week may have been made in June... just to clarify that I'm not already diving into the deep end when I said I was going to do my Power Push.
Saturday morning (the last day of June) I thought I'd do something extra special for the hubby and make him his favorite: Apple Fritters. I've always been afraid to fry things, let alone attempt something so sacred to Clark, but I figured by now I should be able to handle it.
And boy, did I.
- 1 C All-Purpose, Unbleached Flour
- 1/3 C Sugar
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1 tbsp butter, melted
- 1 egg
- 1/2 C + 1/3 C Milk
- A little over 1 C (about one apple) chopped into peanut-sized pieces or smaller
- 3/4 C Powdered Sugar
- 2 tbsp milk
- Oil for frying
- Mix together all your dry ingredients (except the powdered sugar, which will be for the icing).
- Add your wet ingredients all together, mixing the best you can. Do not over-mix (aka beat the batter). It should resemble that of a cake mix, maybe a little lighter.
- Fold in your apple pieces.
- Heat the oil in your large frying pan (I used our wok). Test the oil with a small dab of batter (it will float to the surface if the oil is ready), or by sprinkling a little bit of water (from your finger tips) into the oil (the oil will start spitting right away if it's ready).
- Use a cookie scooper (or 1/4 C if you want to make them bigger) to put them in the oil.
*In the last picture the fritters were not cooked enough. You want them like the final pictures-- brown (or close to it) on each side for the middle to be as cooked as possible. I ended up cooking mine for almost two minutes on each side-- but do check on them to make sure they're not over cooking!*
- Remove them from the pan (I put mine on wax paper) and put the glaze on them immediately, or spindle them with powdered sugar if you don't want the glaze.
Enjoy... but don't eat ALL of them. Trust me. They're hard to resist!
This recipe was adapted from: Seemingly Greek.