Happy Thanksgiving to my American-readers! I hope everyone is enjoying this holiday weekend with your loved ones. Red and I decided that this year, we’re not travelling anywhere for Thanksgiving. Given that all of our families and relatives live kind of far away, which will then mean that it would require some sort of driving and flying from our sides, we decided that we’re going to stay in town instead. We’re going to give ourselves the weekend to relax and hang out (read: do nothing, other than eat). We both spent years travelling for Thanksgiving, both when we were still single visiting our parents and together after we got married, with a toddler in tow as well. The travel usually started on Wednesday, then three days of craziness, and we hopped back on the road on Sunday – and we both are so tired when Monday came around that we needed another weekend just to recuperate.
So this year, we’re staying in. And it looks like, without all of the travel and craziness, I may have time to make these apple fritters again! I made these recently since we had close to ten pounds of apples. I had originally intended to turn them all into apple sauce for my daughter, but she’s back and forth in her love with apple sauce (mother of toddlers: I’m sure you can relate). Since my husband’s absolute favorite donuts are apple fritters, I figured this would be a perfect way to help use up the apples. I couldn’t for the life of me remember if I ever had an apple fritter – I’m sure I had some version of it growing up. But regardless, I have never made them at home. Seriously though, how can I not love a cinnamony fluffy fried dough chock full of sweet apples? Red and I happily split up a piece together “to sample” it as we were frying up the rest of the batch. And by the time we all sat down to enjoy this, I was on my third piece. Yes – they were that good. Fluffy like pillow, and had all of the cider-goodness that we all love.
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces (I used Honey Crisp)
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil
3 cups confectioners’ sugar
1/4 cup apple cider
Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
Heat oil in Dutch oven over medium-high heat to 350°. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten (don’t hold back – because the fritters need to be pretty flat!).
Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side.
Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
Meanwhile, whisk confectioners’ sugar and cider, in medium bowl or large glass measuring cup until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.
Yield: 8-10 fritters
Recipe from The Best of America’s Test Kitchen 2012