Cinnamon Apple Fritters (Fried Apple Doughnuts)

Cinnamon Apple Fritters (Fried Apple Doughnuts)

 

Ingredients

• For Fritters:
• 2 Tbl. sugar
• 2 extra-large eggs
• ½ tsp. vanilla
• 1 cup all-purpose flour
• 2 tsp. baking powder
• ½ tsp. cinnamon
• ⅛ tsp. pumpkin pie spice* (*blend of cinnamon, ginger, nutmeg & allspice)
• ½ tsp. salt
• ¼ cup milk
• 1 tsp. fresh lemon juice, ok to sub concentrate (*just a sprinkling is needed of either)
• 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
• Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
• For Glaze:
• 1¼ cups powdered sugar
• ¼ tsp. vanilla
• 1 Tbl. + 1-2 tsp. warm water (thin enough to make the glaze "paintable")
• For Cinnamon Powdered Sugar Dusting:
• ½ cup powdered sugar
• ½ tsp. cinnamon
• For Cinnamon Sugar:
• ¼ cup sugar
• 1 Tbl. cinnamon

Instructions

1. In a large bowl (or the bowl to a stand mixer), cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment.
2. Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed.
3. In a separate bowl, chop and toss peeled apples with lemon juice. Stir apples into batter.
4. Heat vegetable oil to 375º (use a deep-fry thermometer or an electric skillet with a temperature control). Make sure that the oil is hot enough to fry the fritters correctly.
5. Once the oil is at 375º, scoop out large spoonfuls of the batter, and carefully and gently slide the fritter batter into the hot oil. *I use two large serving spoons for this.
6. When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. (This should take approx. 2-3 minutes per each side).
7. When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are nicely browned), you'll know that they'll be fully-cooked throughout.
8. Using a wire mesh trainer or slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) rack to drain, then transfer to a mother cooling rack to fully cool. (*If wanting to use the cinnamon-sugar coating, sprinkle or roll fritters in the mixture while the fritters are still hot.)
9. Choose one of the three toppings, or make a variety.
10. For Glaze:
11. Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin, "paintable" glaze.
12. Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and "paint" the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden, serve.
13. For Cinnamon Powdered Sugar:
14. Whisk together the powdered sugar and cinnamon until well mixed. Place into a fine mesh strainer, and tap to sprinkle over bottoms, turn over, then tops.
15. For Cinnamon Sugar:
16. Stir together sugar and cinnamon in small bowl until well mixed. Sprinkle over the bottoms and tops using a small spoon and tapping the side, or roll them into the mixture. Do this while the fritters are still hot.