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
- Prep apples with a Zyliss apple corer
- 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
- 1-1/2 cups sifted powdered sugar
- 1/2 teaspoon T&C vanilla paste
- 2-3 tablespoons apple cider
- 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.
Old-Fashioned Apple Fritters
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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.