Homemade Apple Fritters

Every year since I can remember, I've gone to the Apple Festival. People don't go there for the rides or the crafts. They go for the apple fritters. I'm sure I've spent hours waiting for these things, which I honestly don't mind at all since they are after all, the best apple fritters. Ever. These people got it down to a science, and a really well organized assembly line.  The result is a perfectly round, warm, sugar coated, toasty-on-the-outside, soft and moist on the inside, melt-in-your-mouth, ball of diced apple and cinnamony sweet dough.



Yep. It's definitely worth waiting for.  One year, my husband and I got THE last batch of fritters, after waiting hours in line of course. We walked away clutching our white, greased stained paper bags in our arms like it was a million dollars, then devoured half of them in the way back to the car. You really should eat these right away. If not, they lose their nice crispy outside.

This year, I missed it. Sigh. But, I did go apple picking. And was having guests over for dinner. Though lucky for me, I didn't actually have to make dinner. My sister, who went to culinary school, came over on an extremely rare occasion and cooked us an amazing dinner that I cannot do justice by describing with words. She grills a mean steak. So I knew I'd have plenty of time to make fritters and guests to eat them.

Filet with Gorganzola Cream Sauce and Sauteed Portobello Mushrooms served with a Side of Fingerling Potatoes and Roasted Brussel Sprouts

Apple Fritters                              

adapted from Seemingly Greek
Makes about a dozen

• 1 heaping cup of flour
• 1 tsp vanilla
• 1 egg
• 1/3 cup milk
• oil for frying (I use canola)
• 3 apples, diced should come out to about a cup
• cinnamon and sugar mixture for coating
• 1 tsp baking powder
• 1/2 cup sugar
• 1/4 tsp allspice
• 1 1/2 tsp cinnamon

Combine your dry ingredients, minus the extra cinnamon/sugar. Fold in your apples. This tends to help them stay in place.

Combine your milk, egg and vanilla. Carefully add to your flour/apple mixture.

In a medium sized pot over medium heat, pour enough oil so it come up about 3 inches. Heat up to 365 degrees.  If you don't have a thermometer to gauge this, just test it out with a tiny amount of batter. When it's hot enough, it will sizzle instantly.

When the oil is ready, use a mini cookie dough scoop to plop the batter into the oil. If you don't have one, a tablespoon should work good too.

Be careful not to over fill your oil so the fritters have enough room to cook.  They may need to be "flipped" while they fry using a slotted spoon.

Once they are nicely golden brown, transfer them to a paper towel lined plate to absorbs any excess grease.

Right away roll them in your cinnamon and sugar mixture. You can probably use a big ziploc bag for this too or a deep baking dish.

Serve warm or with a piece of chocolate cheesecake after an amazingly delicious meal your sister just cooked. I mean that's what I did....

 

No need to wait in line anymore.

You're Welcome.