 |
| Last of 10 fritters only 3 hours old |
Someone posted a link to a recipe on line for Amish Apple Fritters. I love apple fritters more than any other fried pastry thing so I printed it out and put it on the make list. First, we bought some apples. The organic Gala's were on sale at the co+op so I grabbed a bag of them even though the recipe calls for Granny Smith or Gravenstein. Jeff reports they're meh as hand fruit but they worked just fine in the fritters.
And I subbed some things out: the Namaste brand of GF all-purpose baking flour from Costco, and 2 duck eggs from my daughter's flock of ducks instead of the chicken eggs I am allergic to. More notes about how it all went below with my current version of the recipe (the original can be found at 1krecipes.com/amish-apple-fritter-recipe.)
Ingredients:
For fritters:
3-4 cored, peeled and chopped apples to give a heaping 2 C of apples in my pyrex measuring cup
2 tsp lemon juice, drizzed over apple pieces after chopping (I used the bottled frozen lemon juice)
Vegetable oil for deep frying, enough to come halfway up the pan ( I used a cast iron skillet with about a pint of organic sunflower and canola which was strained and stored after frying to be used for the next time). Put on high on the stove top to reach at least 375F by the time you mix up the batter. If you have an electric skillet or deep fryer, of course use that.
Cream in stand mixer for 1-2 minutes:
2 eggs
2 TB sugar (organic granulated from TJ's)
In a small bowl, combine:
1 C all-purpose flour
2 tsp baking powder
1/2 tsp cinnamon (I buy organic cinnamon sticks and grind them myself.)
1/2 tsp salt
Add dry ingredients to the mixer along with 1/4 C milk.
Mix well. Take the paddle off the mixer and watch the rock, paper, scissors match for who gets to lick the beater. Add the apple chunks and stir them into the batter with a spoon.
Set up a paper towel lined tray (I used 3 layers) to put them on as they come out. Set up a good way to sprinkle powdered sugar on them when they're hot.
Now you are ready to fry. Check the oil temp. Once it hits 375F, scoop out a full spoonful of batter, flatten it slightly with a small scraper and scrape it into the oil gently. My skillet took 3 or 4 at a time but I did them a little too big to start. When they get to a true golden brown color, flip using 2 spoons and brown well on the other side. You might need to flip them again to be sure they cook all the way through. The whole process should take about 5-6 minutes. (I should have done a test one to be sure my size wasn't so large that they wouldn't cook thoroughly. I'll do this next time and maybe increase the oil level. This is why I say to flatten them slightly so they aren't a big mound.) Remove from oil to paper towels and sprinkle with powdered sugar unless you plan to glaze them later (see original recipe.) Repeat until all the batter is fried. Share and enjoy!
2 eggs
2 TB sugar (organic granulated from TJ's)
In a small bowl, combine:
1 C all-purpose flour
2 tsp baking powder
1/2 tsp cinnamon (I buy organic cinnamon sticks and grind them myself.)
1/2 tsp salt
Add dry ingredients to the mixer along with 1/4 C milk.
Mix well. Take the paddle off the mixer and watch the rock, paper, scissors match for who gets to lick the beater. Add the apple chunks and stir them into the batter with a spoon.
Set up a paper towel lined tray (I used 3 layers) to put them on as they come out. Set up a good way to sprinkle powdered sugar on them when they're hot.
Now you are ready to fry. Check the oil temp. Once it hits 375F, scoop out a full spoonful of batter, flatten it slightly with a small scraper and scrape it into the oil gently. My skillet took 3 or 4 at a time but I did them a little too big to start. When they get to a true golden brown color, flip using 2 spoons and brown well on the other side. You might need to flip them again to be sure they cook all the way through. The whole process should take about 5-6 minutes. (I should have done a test one to be sure my size wasn't so large that they wouldn't cook thoroughly. I'll do this next time and maybe increase the oil level. This is why I say to flatten them slightly so they aren't a big mound.) Remove from oil to paper towels and sprinkle with powdered sugar unless you plan to glaze them later (see original recipe.) Repeat until all the batter is fried. Share and enjoy!
No comments:
Post a Comment