Tuesday, July 20, 2010

Apple Fritters

I made these apply fritters a couple of weeks ago and let me tell you...they were d-licious! If you don't know what an apple fritter is, it's kind of like a donut (doughnut?) Or more like a donut/doughnut hole really but with little chunks of apple in them. I've only made apple fritters once or twice before and I think I was in middle school. So it's been a while. I didn't take a picture (sorry) it was like 9:30pm when I made these bad boys and didn't waste any time attacking them hot out of the oil. Which I don't advise doing unless you want to dance around waving your hands in front of your face because your mouth is burning. There's also a glaze recipe included that looks amazing but I went the powdered sugar route. Next time.
P.S. if you want a photo..or several..visit the original recipe from The Pioneer Woman.

Apple Fritters
The Pioneer Woman

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 8

2 cups All-purpose Flour
½ cups Sugar
3 Tablespoons Sugar
2-¼ teaspoons Baking Powder
1-¼ teaspoon Salt
2 teaspoons Ground Cinnamon
2 whole Large Eggs
¾ cups Whole Milk
2 teaspoons Vanilla Extract
2 Tablespoons Melted Butter
2 whole Granny Smith Apples, Peeled And Diced
Powdered Sugar (optional, For Dusting)

GLAZE (optional)
1-½ cup Powdered Sugar
¼ teaspoons Salt
¼ teaspoons Vanilla
¼ cups 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 canola 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 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. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!

May be heated the next day in a 350 degree oven for 8 minutes. Follow TawnyAlexander on Twitter


  1. Oh yum!!! I use to get these when I lived in Canada at Tim Horton's! Mmm....

  2. oh yea? theyre really easy to make. well if you have something other than flour to use, im not very familiar with flour substitutes. i added a gluten free column though