I live right in the middle of apple country where cider mills abound and warm fresh apple fritters are plentiful, but only for a short time. I’ve been trying to make the perfect apple fritter for years. Most recipes use a batter that apple slices are dipped into before being fried and while technically yes, this is an apple fritter it’s nothing like what I was searching for.
Then came the thick donut type batter that apples were folded into and that was okay but it still didn’t capture the texture I was looking for. Finally a yeast based donut dough was tried. That gave the right texture but the flavor was still off. The apples were another mess entirely!
The flavor was easy to correct. Cinnamon, nutmeg, ginger, just a touch of sweetness from some sugar, but the apples? Oh the apples were going to be the death of me! Cooking the apples and letting them cool before trying to add them into the proofed dough yielded a sticky, difficult to work with mess. It was much easier to work with if the apples weren’t cooked first.
And that is where I ended up. A lot of trial and error. A lot of apple fritters and a lot of flour every where but I finally have it. Apple fritters that are just as good as bakeries and cider mills that can be made at home and enjoyed any time you want them.
Just a few tips before you start digging the supplies out of your pantry. Apples aren’t cooked beforehand, which means if you select an eating apple over a cooking apple, they are liable to stay more on the crispy side. If that isn’t something that would bother you, then use any variety of apple you have on hand which is typically what I do. Also, this is still somewhat a messy process. Apples also need to be distributed throughout the dough. If they aren’t nestled into the apple fritter dough, they will end up floating in the oil when you cook them. Extra flour is your friend here.
I would love to know your thoughts about this post. Leave a comment below or if you make Homemade Apple Fritters take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 3 cups flour
- 2 1/4 tsp (1 pkg) yeast
- 2 tbs sugar
- 3/4 c milk
- 2 egg yolks
- 1 stick butter
- 1 tsp salt
- 2 tsp ground cinnamon
- oil for frying
- 2 large apples (about 1 pound) peeled and chopped
- 1 tbs sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 1 1/2 c powdered sugar
- 1 tsp vanilla
- 3 tbs milk
- To make the dough, add the flour, sugar, salt, cinnamon and yeast to the bowl of a stand mixer fitted with a dough hook, stirring them for a few seconds so that the yeast is incorporated into the flour.
- Slice the butter into it's 8 tablespoon increments and add them along with the milk to a microwave safe dish.
- Microwave for 60-90 or until the butter is mostly melted and the milk is warm. You're looking for about 125F degrees. Anything over 130F degree will kill your yeast.
- Add the egg yolks into the flour mixture and turn the mixer on low while slowly pouring in the warm milk/butter.
- The dough might look a little dry at first but keep going by turning the mixture to medium.
- Once the dough has formed a ball, turn the mixer to high and let it knead the dough until smooth and elastic. About 5 minutes.
- Place the dough in a greased bowl, turning the dough to coat the top and prevent a skin from forming.
- Cover with a clean kitchen towel and let rise in a warm spot until doubled in size. About 90 minutes.
- When the dough is ready, start your apples.
- Toss the peeled and chopped apple pieces with the cinnamon, ginger, nutmeg and sugar then set aside.
- On a flour board, roll your dough out into a rectangle and add your apples to one side.
- Fold the other side over the apples and press lightly to seal them in.
- Fold each end into the middle and gently press again.
- Cut into 6 pieces and then gently flatten and shape your apple fritters into a rough circle about 1 inch thick.
- Tuck any stray apples back into the dough as best you can, or simple leave them off to the side.
- Once shaped, let them sit and rest while you heat a wide cast iron or dutch oven 1/3 of the way full of frying oil.
- When the temp reaches 360, add two or three apple fritters to your pot carefully. Make sure the temp of the oil doesn't drop below 350, or higher than 360.
- Cook the fritters, two to three minutes per side or until they sound hallow when taped and have a deep golden brown color.
- Remove to a cooking rack and continue with the remaining fritters.
- When the apple fritters are cool, combine the powdered sugar, vanilla and milk in a wide bowl, whisking until smooth.
- Dip the cooled fritters into the the glaze to coat and return to the cooling rack.
- The glaze will harden after a bit and you'll have the perfect apple fritters.