by Joy Kincaid 8 Comments
We recently took a field trip to the apple orchard. It was a beautiful day for apple picking! The skies were a clear blue, and there was a hint of coolness in the air.
With three teenagers helping to pick, it didn’t take long to fill several baskets. I think we ended up with 60 pounds of unsprayed, organic apples.
We have a collection of favorite apple recipes that we make each year (caramel apples, apple pie, apple dip, apple dumplings, apple bread, apple butter, applesauce, apple muffins, apple oatmeal, and apple pancakes!), but this was our first year to make apple fritters. It was my daughter’s idea, and I’m so glad she thought of it. They’re delicious! Also, she did all the work, so that made them even better. 🙂
We’ve had these a couple of times now, and they’re just so good! We used coconut oil to fry them in.
Apple Fritters Recipe
Ingredients:
- 1/2 cup plus 2 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 cup whole milk
- 1 cup heavy whipping cream
- 4 teaspoons vegetable oil (we used coconut oil), plus extra for frying
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour, plus a little more for dredging
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 4 medium Granny Smith apples (we just used what we had on-hand), cored, peeled, and cut into 1/2″ thick rings
Directions:
- In a medium bowl, combine 1/2 cup of the granulated sugar and the cinnamon. Line a baking sheet with paper towels.
- In another medium bowl, whisk together the milk, cream, 4 teaspoons of the oil, and the eggs. Stir in the flour, baking powder, salt, and remaining 2 tablespoons granulated sugar until you have a smooth batter.
- In a large skillet, heat 2 inches of oil until it reaches 375 degrees on a candy thermometer, and a drop of batter into the oil makes it bubble rapidly.
- Dredge the apple slices in a little bowl of flour and then in the batter until all sides are coated.
- Working in batches, fry the apple slices until golden brown, about 4 minutes per batch, flipping them halfway through.
- Transfer the finished fritters to the lined baking sheet and continue frying. Dropthe fritters in the cinnamon sugar mixture and serve hot (they’re good cooled, too).
Course: Breakfast
Author: Joy Kincaid
Ingredients
- 1/2 cup plus 2 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 cup whole milk
- 1 cup heavy whipping cream
- 4 teaspoons vegetable oil we used coconut oil, plus extra for frying
- 2 large eggs lightly beaten
- 2 cups all-purpose flour plus a little more for dredging
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 4 medium Granny Smith apples we just used what we had on-hand, cored, peeled, and cut into 1/2" thick rings
Instructions
In a medium bowl, combine 1/2 cup of the granulated sugar and the cinnamon. Line a baking sheet with paper towels.
In another medium bowl, whisk together the milk, cream, 4 teaspoons of the oil, and the eggs. Stir in the flour, baking powder, salt, and remaining 2 tablespoons granulated sugar until you have a smooth batter.
In a large skillet, heat 2 inches of oil until it reaches 375 degrees on a candy thermometer, and a drop of batter into the oil makes it bubble rapidly.
Dredge the apple slices in a little bowl of flour and then in the batter until all sides are coated.
Working in batches, fry the apple slices until golden brown, about 4 minutes per batch, flipping them halfway through.
Transfer the finished fritters to the lined baking sheet and continue frying. Drop the fritters in the cinnamon sugar mixture and serve hot (they're good cooled, too).
Book Review
This recipe comes from the book Food with Friends, and honestly it’s one of the few recipes in the book that caught my eye. (The original recipe in the book also includes a cinnamon yogurt cream to go along with the fritters, but we haven’t tried that. We just eat ours plain.)
Many of the recipes in the book used ingredients I don’t usually keep on hand, and they were just a bit too exotic for our tastes, but there are a few we’re looking forward to trying, like theBlueberry Galette, Spiced Pumpkin Parfaits,andSalty Everything Cookies.
The book is very artistically done, and it also has some beautiful photography, but I really wonder why they chose the photo of the beet-pickled eggs for the cover. There were so many other more beautiful photos in the book that would have conveyed the conceptof “food with friends” much more artistically.
Anyway, I’m happy I received a copy of this book to review, since otherwise we never would have thought to try apple fritters! You can find out more about the author and the book here.
I received a free copy of this book for review purposes from Blogging for Books. The opinions shared here are my own. Read my full disclosure here.
