I was sitting at my desk today and a thought struck me upside the head (that happens more often than not I'm afraid). I wanted to make a yummy treat for some special people in my life and apple fritters were just the ticket.
Here's the thing. I've never made an apple fritter. I've never made any kind of fritter. I can probably count the number of times I've fried foods in deep oil on one hand and leave 2 fingers off. But, I'm also not one to back down from a self-imposed challenge so I started researching how to make fritters.
Here's another thing... as much as I love to cook and bake I'm terrible at following directions. I read tons of recipes, get the general idea of how it's done and then go about doing it my own way. Sometimes it works, sometimes it doesn't but it's always fun that way.
A quick trip to the store for a few ingredients and I was ready to make these babies.
First I mixed up my dry ingredients:
3/4 cup sugar - I used regular sugar but I think the chunky raw sugar would be extra tasty
2 tsp baking powder
2+ish tsp cinnamon - I like cinnamon so I am a bit generous here
1/2 tsp ish salt - Not a big salt fan in baking... but I know it's needed so I toss a little in just so I don't feel like a complete rebel
2 eggs beat
3/4 cup whole milk
2+ ish tsp vanilla - again, I like vanilla so I go a little extra
zest of 1 small orange
2 Tbsp butter melted and cooled uh...
I do not have an oil thermometer so I dropped bits of batter into the oil until they floated and sizzled almost instantly upon putting them in the oil. The first several bits of batter sunk to the bottom of the pot and hung out there until I scooped them out.
Drained and cooling a bit
A dunk in the glaze (powdered sugar, milk, juice of 1 small orange, vanilla)
Letting the glaze set
Ready to package up for delivery tomorrow morning.
- Frying foods is fun!
- Need a longer handled slotted spoon if I plan to do much frying.
- Even though it looked like a lot of apple, the fritters puff up so much they could actually handle more.
- They could also handle more orange... Next time I think I'll add juice to the batter in addition to the zest.
- The oil got hotter as I went, had to keep adjusting the temp down as the fritters were browning too fast... I was worried they would be raw in the middle (so of course I had to test one... or two)
- Make sure I have planned people to give the fried food to so I don't eat it all.
PPS - I found a couple with the centers not as done as I'd like. Still yummy but I believe my oil was a tad hot so the exteriors browned too fast.