Old-Fashioned apple fritters chock full of chunks of Envy  apples make a wonderful breakfast treat  for autumn and #AppleWeek.

Old-Fashioned Apple Fritters

By Sue Lau | Palatable Pastime

This post is sponsored on behalf of #appleweek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani  have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

My recipe of the day  is for  old-fashioned apple fritters, which can be a bit of  an Ohio  thing  if  you go around to the various apple orchards to do u-pick locally. Most  will  bring in the extra dollar  by setting up  a counter and  offering  other things as well, such as apple fritters,  pies and quick breads.

For my fritters, I  have  used  Envy  apples, which  were  graciously  provided. You  can  get  these  at pretty  much any  store near  you.

The  thing I love about  Envy is that they  hold  their shape well so  can be  a perfect addition to your secret pie blend. I  am famous for blending my  apples to give it more than  one  note and  increasing the  complexity of flavor.  Yeah, I am a bit  of an  apple geek that way.

Envy have  a  great flavor  which is crisp and sweet with a  slight tartness. They will do quite well in  supporting  the  sweet character you look for. From  there  you might  want  to add something  tart  and astringent, and then a  third  with a  deeper spicier flavor. So with Envy in  pies,  I would  heartily recommend a blend  of three apples: Envy, Granny  Smith, and Stayman Winesap. If you  do like  an even sweeter pie (I  like my  apple pie with a little  tartness to those  apples) then you could  toss in  a Honey  Crisp, which dives  off to the  sweeter  end of the spectrum.

I have also used a few other sponsor items including Bob’s Red Mill  Cane Sugar, Taylor & Colledge Vanilla  Paste and Zyliss Kitchen tools, all of which  will be prizes in the raffle giveaway (see below).

Bob’s Red Mill

Taylor & Colledge Vanilla Paste

Zyliss Kitchen Tools

Another note for the Envy apples  is their  incredible nature  of  not  oxidizing as fast as  some   other apples. They keep the nice light color without turning brown  for  quite  some time. So if you are tired of slicing up  apples  for the kids to munch on,  only to  watch those turn  almost  immediately  that  unappetizing brown, you  will be much  safer  with Envy. It is  pretty amazing, really!

I had made a batch  of  these earlier,  so this has gone to a second round. In my  first  batch, which were quite lovely outside,  they were just marginally  done  inside and the outside color was such that I did  not want to  say “just cook these longer” since someone  likely would not. So I  have  reduced the batter size, which  makes them more the  size of donut holes or drop beignets.

I also cut the size of  the  recipe in half, since the first  recipe exceeded easily what would  serve four. And  having some donut  experience, I would say I  don’t  like  keeping  these  sitting  around  for   more  than  a few hours and definitely would not want to freeze or refrigerate them. Maybe I am just picky,  but that’s how it  is.

If you  want a bigger batch, just double the  batter and carry  on. There is not a lot to  the  recipe really, so I would rather  you just made a batch now,  and  then do a second  batch later if you  don’t need  all of these right  away. I  don’t really think these will wow  your guests if  you make these  the  day before  (as in the   day  before Christmas or something).

And a note on the oil- if your oil has been  used  before (and  oil  can be used 2-3 times easily,  if you strain it after cooking  when it  cools  down) each successive time, the oil itself browns because it  cooks  too,  and each time your fritters would be darker. And since these get fairly dark   with new oil,  be careful there. Make sure you cut your first fritter in half to see  that it got done  inside. The  icing  glaze is going  to cover some of that  darkness anyway, but  if  your oil is  on  its last  leg they are probably going  to get  really  dark.

And it goes without  saying if you have used oil   that it also picks up  odors from  previously fried foods. So don’t even go  there with the  oil  you used  for catfish the other  day. Not chicken. I would  not even use French fry oil. And before  you  complain that it will waste the  oil, note that you  can strain the fritter oil  and  use  it  to  make batters for  things such as  pancakes,  cakes and muffins. Refrigerate the  cooled oil to get  the  best life  out  of  it.

Today’s Apple Week Recipes

• Apple Crumb Pie by Savory Moments
• Apple Dumplings by Seduction in the Kitchen
• Apple Oatmeal Muffins by Our Good Life
• Apple Pie Filled Cupcakes by Cookaholic Wife
• Apple Pie Oatmeal Cookies by An Affair from the Heart
• Apple-Toffee Oatmeal Cookies by Books n’ Cooks
• Bada Bing Bada Boom: The Easiest Caramel Apples Ever by Culinary Adventures with Camilla
• Baked Apple Donuts with Caramel Glaze by Jolene’s Recipe Journal
• Braised Chicken and Apples by Simple and Savory
• Caramel Apple Ice Cream by Karen’s Kitchen Stories
• Caramel Apple Popcorn Balls by Cooking with Carlee
• Caramel Apple Scones by Blogghetti
• Chocolate Caramel Apple Slices with Ginger Cookie Sprinkles by A Day in the Life on the Farm
• Apple Butterscotch Magic Bars by Strawberry Blondie Kitchen
• Copycat Starbucks Caramel Apple Spice by Snacks and Sips
• Crockpot Caramel Apple Crisp by Tip Garden
• No-Churn Caramel Apple Ice Cream by Kate’s Recipe Box
• Oatmeal Apple Spice Bundt Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Oatmeal Fruit Bars by The Monday Box
• Old-Fashioned Apple Fritters by Palatable Pastime
• Overnight Hazelnut Apple Oatmeal by Cindy’s Recipes and Writings
• Slow Cooker Apple Cranberry Spice Cake by Who Needs a Cape?
• Vanilla Fried Apples by Caroline’s Cooking
• Vegan Apple Almond Pancakes with Apple Maple Syrup by The Baking Fairy

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Old Fashioned Apple Fritters

Sue Lau

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 minutes mins

Course Bread, Breakfast

Cuisine American

Equipment

• Prep apples with a Zyliss apple corer

Ingredients

  

Fritter Ingredients:

• 1-1/2 cups all-purpose flour
• 1/4 cup Bob's Red Mill fine crystal cane sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 2 tablespoons buttermilk powder
• 1/3 cup apple cider
• 1 large organic egg
• 1 tablespoon vegetable oil
• 1 teaspoon Taylor & Colledge vanilla paste
• 1 medium Envy apple peeled cored and finely chopped

Glaze ingredients:

• 1-1/2 cups sifted powdered sugar
• 1/2 teaspoon T&C vanilla paste
• 2-3 tablespoons apple cider

Instructions

 

• Stir together the flour, cane sugar, salt, cinnamon, nutmeg and buttermilk powder in a mixing bowl.
• Separately, whisk the apple cider with the egg, oil and vanilla paste.
• Fold in finely chopped apples.
• Heat vegetable oil several inches deep in a large skillet to 375F (use a candy thermometer to check and control the temp).
• Drop batter by tablespoonfuls into hot oil (I used that size of a cookie scoop) and fry for 4-5 minutes until browned and cooked through in the center (test the first one to be certain).
• Drain on paper toweling or a rack.
• Whisk up the glaze ingredients and toss fritters individually in the glaze, tapping lightly to remove excess.
• Let set up to dry on a wire rack.

Notes

From the kitchen of palatablepastime.com

Keyword apples

Tried this recipe?Let us know how it was!

Old-Fashioned Apple Fritters

Need more info on the event sponsors in this post?

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Taylor & Colledge: Website  | Facebook | Instagram |Twitter

Zyliss: Website  | Facebook | Twitter | Instagram

Bob’s Red Mill: Website  | Facebook | Twitter | Pinterest | Instagram

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Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.