Have you ever had a day where you just have to bake something, anything. I have these days 2-3 times a week. Most of the time I’m not even hungry for anything. My hands just yearn to create something out of flour and eggs. I usually try to go about my day, but I inevitably succumb to the itch. And once I finally do give in, I am like a junkie looking for a fix. I need a recipe post haste. This is why I love Pinterest. It’s instant access to recipes that I have been pining over for months.
Last weekend, I decided to conquer an Apple Fritters recipe. Apple Fritters have always been an obsession of mine. I pick one up whenever we go to the donut shop. And for a girl who hearts donuts the way I do, choosing this apple-y goodness instead speaks for itself. I started with a pin, but after a little reading I concluded that that recipe had too many mixed reviews. But now I was fixed on making these babies, so I headed over to a tried and true source; The Pioneer Woman. If you have ever been to her site, you know that Ree can do no wrong when it comes to food. I have tried several dozen of and everyone turns out most perfectly. Who better to trust with my fritter endeavors?
As expected, Ree’s recipe did not disappoint. It was ridiculously easy and tasted better that anything I have ever bought. I made just a few tweaks. I cooked the batter by the tablespoon rather than the teaspoon. I wanted them to be more donut-shop authentic. They ended up being about half the size of the ones I buy, which was perfect for me. They cooked just fine through the middle at that size too. I also fried with coconut oil rather than canola. My insistent use of coconut oil stems from this Apple Cider Donut recipe where Deb from Smitten Kitchen swears that solid fats are best for frying because they absorb better and leave food less greasy feeling and tasting. Deb used shortening, but I still can’t walk that plank. They were not nearly as greasy tasting as the commercial variety. I think it may be a combination of the solid fat and the fact that they are smaller, thus frying time is shorter.
- 2 cups All-purpose Flour
- 1/2 cup Sugar
- 3 Tablespoons Sugar
- 2-1/4 teaspoons Baking Powder
- 1-1/4 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 2 whole Large Eggs
- 3/4 cups Whole Milk
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Melted Butter
- 2 whole Granny Smith Apples, Peeled And Diced
- oil for frying; she uses canola, I used coconut
- 1-1/2 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla
- 1/4 cup Milk
- In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
- Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
- Heat a couple of inches of oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
- Drop teaspoons (or tablespoons) of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.
- Remove and drain on a paper towel. Dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
**May be heated up the next day in a 350 degree oven for 8 minutes.