Wednesday, November 20, 2013

Apple Fritters

Last Sunday night I had a potluck with my coworkers for [Sunday] night, and was left with about 45 minutes to whip something up for dessert. Since I've been at my job for 5 (almost 6) years, everyone knows that I'm a baker/pastry chef, which adds a little bit of pressure to bust out something mind-blowingly ahhhhmazing.
No biggie.
So after finishing a paper for my PoliSci class, I rushed into the kitchen and turned to an easy and favorite recipe from The Pioneer Woman - Apple Fritters! These little nummies are SO beyond easy and SO stinkin' delicious. My coworkers couldn't get enough of them.
So, for your next get-together or potluck - or just for your personal midnight craving, no judgement here ;) - make these scrumptious fritters and your coworkers/friends/family will think you have the baking skills blessed by unicorns (to weird… just run with it… I'm beyond tired).
(ps. sorry for the lame-looking,sparse photos - it was dark and I was really short on time.)
I'll post the recipe below or you can click here

 First, pull out all your ingredients.
Get your pan out, add oil and turn on the heat… 
I opted for coconut oil because it has high smoke point, it's healthy, and also doesn't have an overpowering flavor.

I measured out all my dry ingredients and whisked them together. Then got to chopping my green apples.
Once those were chopped I whipped up my two eggs and vanilla extract and added that to the dry mix.
Add apples to your wet mix and fold them in completely.
I used a tablespoon and mini spoon, since I don't have a mini ice cream scooper, to drop fritter batter into the oil. Make sure you drop the batter gently and close to the oil, so you don't splash yourself with hot oil… also, keep your heat on med-low heat (mine stays between 6-4, if that helps you at all) to prevent oil splatters burning you while the fritters cook.
Since I was in a time-crunch, I was trying to do a gajillion at a time, so I didn't time how long it took to brown before I flipped them, I just flipped mine when I saw a few air bubbles appear, the kind you get when making pancakes... the whole fritter takes just under 2 mins.
Resist the urge to eat them fresh… remember these are for your friends/family/coworkers…
The smell will get to you…
or just pop one….
either way is good.
I'm an advocate for taste-testing… always.
Then dust with powdered sugar - or if your a glaze person, make a simple glaze with powdered sugar, vanilla extract, and a smidge of milk (almond milk in my case) and pour over warm fritters.
Take to your family/friends/coworkers and watch them disappear… 
I almost didn't catch a picture because they were disappearing so quickly...
Kylie Rae


  • 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
  •  Powdered Sugar (optional, For Dusting)
  •  GLAZE (optional)
  • 1-1/2 cup Powdered Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Vanilla
  • 1/4 cup Milk

Preparation Instructions

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 up the next day in a 350 degree oven for 8 minutes.

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