Frittering the day away: Apple Fritters

Apple Fritters with Maple Glaze

Apple Fritters with Maple Glaze

Every Saturday morning during my undergrad, I would cajole at least one of my roommates out of bed at an unearthly hour to join me on my weekly trek to the St. Jacob's Farmers Market only to wait in a line reaching around the building for freshly made, piping hot apple fritters.

While they were always rewarded with their fair share of the journey's spoils, I've since figured out my own recipe.  This is pretty much a win-win situation for everyone.  I get glorious homemade fritters whenever the whim strikes and my roommate (read: husband) gets a good sleep in on Saturday mornings.

There are few things in life as impressive as fresh, homemade doughnuts and these apple fritters are sure to provide ample praise with minimal effort on your part.  

My only word of advise?  Don't tell anyone how easy they actually are ;)

If you're looking for a demo of this recipe or perhaps a tasty cocktail also inspired by apples, check out my segment on Your Morning!

Apple Fritters

Makes about 18 fritters

Vegetable oil, for deep frying
1 cup all purpose flour
¼ cup sugar
1 slightly heaped tsp baking powder
½ tsp salt
1 tsp cinnamon
pinch freshly grated nutmeg
1 egg
¼ cup + 2 tbsp buttermilk
1 tsp vanilla extract
1 tbsp melted unsalted butter
1 ½ cups peeled and cored apple, chopped into a ½ cm dice (I like Macintosh or Granny Smith)
Powdered sugar or Maple glaze (recipe follows)

Heat about an inch and a half of vegetable oil  in a large, deep pot over medium/medium-low heat until a thermometer registers between 340-350F

Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg and set aside.  In a separate bowl, mix the egg, buttermilk, and vanilla.

Gently fold the wet ingredients into the dry, add the melted butter after about three stirs, and continue to mix until almost combined.  Add the apples to the fritter batter and fold in.

When the oil is heated, carefully drop five or six heaped tablespoons of batter into the hot oil.  Make sure that each of the fritters has at least 2 inches of space between it and the next so that they brown evenly and the pan does not become overcrowded.  Fry until golden brown, about 2-3 minutes per side.

Remove from the oil and place on a cooling rack to drain and cool slightly and enjoy as is, dusted with icing sugar, or snazzed up a bit with a maple glaze (recipe follows)!


Maple Glaze

1 tbsp unsalted butter, melted
¼ cup maple syrup
1 cup powdered sugar
pinch salt
1 - 4 tbsp warm water, if needed

In a small frying pan, melt the butter over low heat then add in the maple syrup.  Remove the pan from the heat and carfully stir in the powdered sugar and salt.  The glaze should be quiet thin but should still be able to coat the back of a spoon.  If the glaze needs thinning, add warm water, 1 tablespoon at a time, until it reaches the desired consistency.  If the glaze looks a little speckled, no worries.  That's just the butter solidifying again.  Pop the pan back on the heat for 10 seconds or so and that should fix everything!

Dip or dunk the cooled fritters into the warm glaze and allow to set for a few minutes before digging in!