![]() You want a steady, even heat so the fritters don’t get greasy or fry too quickly leaving the middle of the dough underdone. Use a thermometer to monitor the oil temperature.The dough will puff up and trap the chunks of fruit. Even if it seems that the fritters will never hold together in the fryer, they will. If some fritters have way more fruit than others, just pluck out chunks from the full fritters and shove them into the skimpy ones. If some of the fruit falls out while shaping the fritters simply shove it back into the dough. When you’re cutting the fritters don’t be too precious with the dough.After the first rise the dough should be easier to handle. Resist the temptation to add a lot of extra flour or the fritters will be dense. The dough will be a bit sticky after you finish kneading.Dice the apples to small 1/4-1/2 inch pieces for even distribution throughout the dough.Instead of apple mush, we have distinctive bits of apple with a nice bite. When uncooked fruit is tossed with sugar, the sugar is drawn into the fruit and reinforces the cell walls, allowing the fruit to maintain it’s shape while cooking. Start by macerating the apples in brown sugar and a pinch of salt.Pastry Chef tips for making the best Apple Fritter Donuts: Dunk the warm fritters into the apple glaze.See the recipe card for detailed measurements and instructions. There’s a hint of baking soda in the dough to neutralize the acid in the buttermilk and to give an extra lift to the fritters when they hit the hot oil.The crumb is nice and soft because of the acidic buttermilk. A little buttermilk adds flavor and moisture to the dough.The dough is elastic enough to hold onto the apples in the dough. All purpose flour makes a dough with enough gluten to rise high for a light crumb.See my pastry chef tips to learn more about macerating the apples. The brown sugar is used to draw excess juice out of the apples (macerating) and then the brown sugar-apple juice is used to flavor the glaze.I made this recipes several times using an assortment of different apples and they were delicious every time. Because the apples are not pre-cooked, even softer apples hold up in the fryer. You can use any type of apple for this recipe.Ingredients you’ll need to make this recipe: Ingredient Notes: But these apple fritters are worth every minute and every calorie. Sure, the donut style fritter takes a little longer because the dough is made with yeast and needs to rise before frying. Personally, I love the crisp exterior and soft, plush crumb of a donut style fritter. To make a quick fritter you can toss chopped apples with pancake batter, drop dollops of the batter into hot oil and get frying right away. The one thing all fritters have in common is that they are always fried.Īpple Fritters are an American fall classic. They can be made with a pancake-type batter or with yeasted dough. About Apple Fritters:įritters are made all over the world. The apple fritters are fried until golden brown and dunked in apple-cinnamon glaze. Homemade Apple Fritter Donuts! Chunks of apple are embedded in a sweet, yeasty dough.
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