Creating apple fritters from scratch can be a daunting and undesirable task. Once you take the frying step out of the equation, however, they become much more approachable. The yeasted dough used in this recipe is the key to the fritters’ signature light and airy texture. You’ll have a fritter that’s soft, delicious, and oh-so-much-fun to tear apart because it’s stuffed with apples. Try these Very Sticky Sticky Buns if you’re looking for a different way to utilize your yeast. You’re going to think they’re fantastic.
How are apple fritters prepared?
Milk, yeast, flour, sugar, cinnamon, and salt go into the yeasted dough used to make our apple fritters. So that the dough comes out nice and tender, we add some butter while it’s in the mixer. The apples are worked into the dough after it has rested. The trick here is to cut the dough into small pieces and piece it back together to make a long log. This is what makes the fritter unique.
Can you please tell me the secret to making perfect fried fritters?
Fritters are typically made with unleavened dough that is scooped and dropped carefully into hot oil. Corn fritters and parmesan zucchini fritters are two other options for fritters.
Donuts: apple fritters?
It’s reasonable to classify them as such. Even though they don’t typically use yeast dough, the baking powder in the batter can help them rise. Furthermore, they could possibly be less complicated. Whether they are meant to be sweet or savory, fritters are typically finished off with a simple glaze or dusting of powdered sugar after being removed from the fryer.
Prepared this dish? Tell us what you think down below!
As a note from the editor, this dish has been revised as of August 22, 2022.
Produces a dozen
Ten-Minute Preparation Time
Approximately 3 hours and 45 minutes have passed.
Spray for the oven
1/4 cup of room temperature milk
Granulated sugar, 1/4 cup plus 1 teaspoon, broken up into 2 1/2 teaspoons or 1 (0.25-oz.) encase dry active yeast
2,1/4 cups all-purpose flour
1/4 cup of granulated brown sugar
1 teaspoon of cinnamon powder
Salt, kosher: 1 pinch
The size of a large egg
Four tablespoons of butter, melted
One apple, prepared by peeling, coring, and chopping into small pieces
2 tablespoons of melted butter
One cup of icing sugar
The equivalent of 2 tablespoons of milk
Spray some cooking oil into a big bowl. Put the yeast and 1 teaspoon of sugar in a small bowl or liquid measuring cup with the lukewarm milk. Let stand for about 10 minutes, or until frothy. Put the flour, brown sugar, remaining 1/4 cup granulated sugar, cinnamon, and salt in the bowl of a stand mixer outfitted with the dough hook. Mix in the egg, and then the milk and yeast. For about 5 minutes while mixing at medium speed, the dough should become very soft. Turn mixer up to medium-high speed and add softened butter by the tablespoon, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes. Transfer dough to a surface dusted with flour. Add the apples on top and knead for 5 minutes, or until the dough is no longer sticky and the apples are evenly distributed. Roll out dough, place in a greased bowl, and cover with a clean towel. Let rise in a warm place until dough has doubled in size, about 1 1/2 hours. Make sure your oven is at 375 degrees. Preparation is as simple as spreading parchment paper on two large baking sheets. Pat the dough out into a rectangle on a floured surface. Cut the dough in 12 equal pieces. Separate each piece into 10 equal squares. Make 1 fritter by stacking 10 squares in a haphazard fashion on top of the prepared baking sheet. Use the remaining dough and start over. For best results, cover and wait 30 minutes. Fritters should be baked for about 15-18 minutes, or until golden and the dough is cooked through. Wait 10 minutes, then transfer to cooling rack to cool completely. In the meantime, combine the dry ingredients with the liquid in a separate bowl. After adding the glaze to the fritters, let them sit for another 10 minutes.
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