Apple Fritters – Not a Raw Deal

Just a few months ago, making something like apple fritters would have seemed crazy, but this time of the year, it makes perfect sense. Whether it makes perfect sense to spend the extra time and effort cooking the apple pieces before adding them to the batter, is something you’ll have to decide.

I didn’t think I liked apple fritters, but turns out I just don’t like chunks of almost raw apple, surrounded by a doughnut. Maybe I’ve just been going to the wrong shops, but I’ve never enjoyed the texture, and always wanted to try them with cooked apples.

For all I know, this is sacrilege to apple fritter purists, if there is such a thing, but it sure worked for me. I also like to use sparkling apple cider, instead of the usual milk, or regular cider. I’m not sure how much lighter it really makes them, but it seems to help. I really hope you give these a try soon. Enjoy!  

Ingredients for about 16 small apple fritters:
2 large or 3 small Granny Smith apples, peeled, cut in 1/4-inch pieces
1 tablespoon butter to cook apples
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 large egg
1/4 cup granulated sugar, (plus 1 tablespoon for cooking apples)
1 tablespoon melted butter
1/2 cup sparkling apple cider, or as needed

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authorI teach people how to cook. Don't let the chicken suit fool you. I have skills. Some skills.