Recipe for Apple Fritters by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Fritters. This dish qualifies as a Intermediate level recipe. It should take you about 11 hr 15 min to make this recipe. The Apple Fritters recipe should make enough food for 12 fritters.

You can add your own personal twist to this Apple Fritters recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Fritters recipe.

Ingredients for Apple Fritters

• 1/2 cup whole milk
• 1 3/4 cups all-purpose flour, plus more for kneading and the surface
• 2 tablespoons granulated sugar
• 1 3/4 teaspoons active dry yeast
• 1/2 teaspoon kosher salt
• 1 large egg
• 3 tablespoons unsalted butter, at room temperature, plus more for the bowl
• Oil, for frying
• 3 small apples, peeled, cored and diced (about 3 cups)
• 2 teaspoons apple cider vinegar
• 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1 cup confectioners’ sugar
• 1 to 2 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract

Directions for Apple Fritters

1. For the dough: Heat the milk in a small saucepan over medium heat just until bubbles form around the edge. Transfer the milk to a small bowl and let it cool to about 110 degrees F.
2. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, yeast and salt.
3. Add the egg to the milk and whisk to combine. With a wooden spoon, add the milk mixture to the flour mixture and stir it into a ball. Tip the dough onto a lightly floured surface and knead the dough until it is smooth, about 5 minutes. You can add a little bit more flour at this point if necessary.
4. Next, knead the butter into the dough piece by piece, using a flexible bench scraper to scrape the butter back into the dough as you knead. The dough will seem sticky and buttery, but don’t add more flour. Just keep kneading and stretching the dough until the butter is completely absorbed and the dough is smooth. Pop the dough into a buttered bowl, cover tightly with plastic wrap and refrigerate overnight.
5. For the apple mixture: The next day, toss the apples with the cider vinegar in a medium bowl.
6. In a large skillet, melt the butter over medium heat. Sprinkle the granulated sugar over the melted butter and cook, stirring, until the sugar turns deep golden brown, 2 to 3 minutes. (The butter and sugar may separate. Don’t worry.) Add the apples and toss to combine. Cook until the apples release some of their juice and are just tender but still hold their shape, 1 to 2 minutes. Use a slotted spoon to transfer the apples to a plate. Cook the remaining liquid down until thick and syrupy, about 3 minutes more. Drizzle the caramel over the apples and toss gently to combine. Let cool to room temperature.
7. Pull the dough out of the fridge. On a lightly floured surface, roll the dough out into a large rectangle, with the short sides at the bottom and the top, about 1/4 inch thick. Use a slotted spoon to transfer half the apples to the bottom half of the rectangle. Leave most of the apple liquid behind. Fold the top half of the dough over the bottom half. Press the dough down to seal in the apples. Spread the rest of the apples, without too much of that liquid, on the right half of the dough square. Then fold the left half of the dough over the apples and press to seal. Roll this into a ball, transfer it to a buttered bowl, cover lightly and set aside to double, about an hour.
8. On a floured surface, tip the doubled dough out and press it into a big square. Use the bench scraper to cut the dough into 12 equal pieces. Shape each piece into a rough ball as best you can. Don’t worry if they seem messy or apples pop out. Just smoosh them back together and proceed. Transfer the pieces to well-floured baking sheets. Cover lightly with plastic and let stand until puffed, about an hour.
9. Heat 3 inches of oil in a large, heavy-bottomed pot to 360 degrees F. Line a baking sheet with paper towel.
10. For the glaze: Meanwhile, whisk together the confectioners’ sugar, milk and vanilla in a bowl. Add more milk or a little water if necessary. It should be runny.
11. Very carefully transfer a puffed piece of dough to a large spider or spatula and lower it into the oil. Add a few more dough balls, but don’t crowd the pan. Cook until they are golden brown and puffed, 2 to 3 minutes, flipping halfway through. Make sure to keep the oil temperature between 350 to 360 degrees F. Lift the fritters out with the spider and set them on the paper towel-lined baking sheet for about 3 minutes.
12. Transfer the fritters to a rack and use a pastry brush to cover them in glaze. Serve hot or at room temperature.

Cookware for your recipe

You will find below are cookware items that could be needed for this Apple Fritters recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Apple Recipes
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
• Deep-Frying
• Low Sodium